Fettuccine Alfredo

This classic fettuccine alfredo recipe features a rich and creamy sauce made with heavy cream, unsalted butter, grated Parmesan cheese, and minced garlic. The sauce is tossed with cooked fettuccine pasta and garnished with fresh parsley for a comforting and delicious meal.

– 1 pound (454 grams) fettuccine pasta
– 1 1/2 cups (355 ml) heavy cream
– 1/2 cup (113 grams) unsalted butter
– 1 1/2 cups (150 grams) grated Parmesan cheese
– 3 cloves garlic, minced
– Salt and pepper to taste
– Parsley for garnish (optional)


1. Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta and reserve 1/2 cup of the pasta water.

2. In a separate saucepan, melt the butter over low heat. Add the minced garlic and sauté until fragrant, about 1 minute.

3. Pour in the heavy cream and stir well. Bring the mixture to a simmer over medium heat and cook for 5-7 minutes or until the sauce thickens.

4. Gradually add the grated Parmesan cheese, stirring until fully melted and incorporated into the sauce.

5. Add salt and pepper to taste.

6. Add the cooked fettuccine pasta to the saucepan and toss to coat the noodles evenly with the alfredo sauce. Add 1/2 cup of the reserved pasta water as needed to thin out the sauce.

7. Garnish with parsley (optional) and serve hot.

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