Fettuccine Alfredo
Ingredients
- • 400 g fettuccine pasta
- • 480 ml heavy cream
- • 115 g unsalted butter
- • 200 g parmesan cheese, freshly grated
- • 2 cloves garlic
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 15 g fresh parsley, chopped
Instructions
- 1
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente.
- 2
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- 3
Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly for 2-3 minutes, stirring occasionally.
- 4
Remove the skillet from heat and gradually add the grated parmesan cheese, stirring constantly to create a smooth sauce.
- 5
When the pasta is ready, reserve 240ml (1 cup) of pasta water before draining.
- 6
Add the drained hot pasta directly to the sauce and toss vigorously using tongs. The heat from the pasta will help melt the cheese completely.
- 7
If the sauce seems too thick, add pasta water a little at a time until you reach your desired consistency.
- 8
Season with salt and freshly cracked black pepper to taste.
- 9
Serve immediately in warmed bowls, garnished with fresh parsley and extra parmesan if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This timeless Alfredo comes together in just 25 minutes with a handful of quality ingredients. The key is using freshly grated Parmesan and tossing the pasta while it's still hot – pure comfort food that never fails to impress."
