Fettuccine Crema
Indulge in the ultimate comfort food with Fettuccine Crema, a decadent pasta dish that balances simplicity and richness. Featuring tender fettuccine tossed in a velvety sauce made from heavy cream, butter, and melty Parmesan, this recipe is a luxurious treat for any pasta lover. Minced garlic adds a subtle aromatic depth, while freshly ground black pepper and a sprinkle of chopped parsley provide just the right pop of flavor. Perfect for a quick weeknight dinner or an impressive yet easy meal for guests, this creamy fettuccine is ready in just 30 minutes and pairs beautifully with a crisp green salad or warm garlic bread. Whether you're craving Italian comfort or looking to impress, Fettuccine Crema delivers a restaurant-quality experience in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 50 grams Unsalted butter
- 250 ml Heavy cream
- 100 grams Grated Parmesan cheese
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 liters Water
- 1 tablespoon Salt (for pasta water)
Instructions
Fill a large pot with 4 liters of water and add 1 tablespoon of salt. Bring it to a rolling boil over high heat.
Add the fettuccine pasta to the boiling water. Cook according to the package instructions (usually 9-11 minutes) until al dente. Reserve 1 cup of pasta cooking water before draining, then set the pasta aside.
While the pasta is cooking, place a large skillet or saucepan over medium heat. Melt the butter and add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Reduce the heat to low and pour in the heavy cream. Stir well to combine with the butter and garlic. Simmer for 2 minutes, allowing the flavors to meld together.
Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese has melted and the sauce is smooth.
Season the sauce with 1 teaspoon of salt and 0.5 teaspoons of freshly ground black pepper. Taste and adjust seasoning if necessary.
Add the cooked fettuccine to the sauce in the skillet. Toss the pasta gently to coat it evenly with the cream sauce. If the sauce is too thick, add small amounts of the reserved pasta water, a few tablespoons at a time, until the desired consistency is achieved.
Remove the skillet from the heat and sprinkle the chopped parsley over the pasta for a fresh, aromatic garnish.
Serve the Fettuccine Crema immediately, hot and creamy. Optionally, top with additional Parmesan cheese and a touch of black pepper for extra flavor.
Nutrition Facts
Calories |
3039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 10880 mg | 473% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 14.4 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1370 mg | 105% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 64 mg | 1% | |
*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.
