Description
This creamy Alfredo pasta recipe features rich, velvety sauce made with butter, heavy cream, garlic, and Parmesan cheese. Perfectly cooked fettuccine noodles are tossed in this classic Italian sauce for a delicious and comforting meal that serves four.
Ingredients
Scale
Pasta
- 12 oz fettuccine
Sauce
- 1 cup heavy cream
- ½ cup unsalted butter
- 2 cloves garlic, minced
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta, reserving a small cup of pasta water.
- Simmer butter, cream, garlic: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer, stirring frequently to combine and prevent scorching.
- Add cheese and pasta: Reduce heat to low and gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Add the cooked fettuccine to the skillet, tossing gently to coat the noodles evenly. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency. Serve immediately.
Notes
- Use freshly grated Parmesan for the best flavor and texture.
- Reserve some pasta water to loosen the sauce if needed.
- Do not overcook the pasta; al dente texture is ideal for Alfredo.
- For a lighter version, substitute half-and-half for heavy cream.
