Fettuccine Alfredo Again
Creamy, dreamy, and irresistibly indulgent, "Fettuccine Alfredo Again" is a quick and easy take on the classic Italian favorite. Featuring tender fettuccine wrapped in a luxurious, velvety sauce made from butter, heavy cream, and freshly grated Parmesan cheese, this dish is elevated with the subtle aroma of sautéed garlic and a touch of freshly ground black pepper. Ready in just 30 minutes, it’s the perfect recipe for a cozy weeknight dinner or an impressive main course for entertaining. Garnish with fresh parsley for a pop of color and added freshness. Whether you're a pasta aficionado or new to Italian cuisine, this homemade Fettuccine Alfredo is destined to become a crowd-pleasing staple.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 6 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil.
Add the fettuccine pasta to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.
In a large skillet, melt the butter over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Pour the heavy cream into the skillet and stir to combine with the butter.
Let the cream and butter mixture heat through for 2-3 minutes, stirring occasionally.
Gradually add the freshly grated Parmesan cheese to the skillet, stirring constantly until the cheese melts and the sauce becomes smooth and creamy.
Season the sauce with salt and freshly ground black pepper, adjusting to taste.
Add the drained fettuccine to the skillet and toss to coat the pasta evenly with the Alfredo sauce. If the sauce is too thick, add a small amount of the reserved pasta water, a tablespoon at a time, until the desired consistency is achieved.
Remove the skillet from heat and transfer the fettuccine Alfredo to serving plates.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3765 mg | 164% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 12.3 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 2046 mg | 157% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
