Recipe
Classic Fettuccine Alfredo
This fettuccine Alfredo is the familiar creamy version made with butter, heavy cream, and Parmesan cheese. Tossing the pasta directly in the sauce, with a little reserved pasta water as needed, helps it coat the noodles smoothly.
Ingredients
1 | pound fettuccine, dry |
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1⁄2 | cup unsalted butter, cut into pieces |
2 | cups heavy cream |
1⁄4 | teaspoon garlic powder |
1⁄4 | teaspoon kosher salt, plus more for the pasta water |
1⁄2 | teaspoon black pepper, freshly ground |
1 1⁄2 | cups parmesan cheese, finely grated, plus more for serving |
2 | tablespoons parsley, fresh, chopped, optional |
Instructions
| 1. | Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. |
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| 2. | Reserve 1 cup of the pasta cooking water, then drain the fettuccine. |
| 3. | While the pasta cooks, melt the butter in a large skillet or saucepan over medium-low heat. |
| 4. | Add the heavy cream, garlic powder, salt, and black pepper, then bring the sauce to a gentle simmer. |
| 5. | Cook for 4 to 5 minutes, stirring often, until the sauce is slightly thickened. |
| 6. | Reduce the heat to low and stir in the Parmesan a handful at a time until melted and smooth. |
| 7. | Add the drained fettuccine and toss until the noodles are evenly coated, loosening the sauce with reserved pasta water a few tablespoons at a time if needed. |
| 8. | Taste and adjust the salt and pepper, then serve with extra Parmesan and parsley if using. |
Published on Aug 05, 2024 by Luminița
