Fettuccini Alfredo
Indulge in the creamy decadence of homemade Fettuccini Alfredo, a timeless Italian-inspired classic that’s perfect for any occasion. This recipe features tender fettuccini pasta coated in a luxuriously smooth sauce made from unsalted butter, heavy cream, and freshly grated parmesan cheese. Enhanced with the aromatic kick of minced garlic and seasoned to perfection with salt and freshly ground black pepper, every bite delivers rich, velvety flavor. Finished with a sprinkle of bright, fresh parsley, this dish is as visually appealing as it is delicious. Ready in just 25 minutes, this easy-to-follow recipe is ideal for busy weeknight dinners or when you’re craving comfort food with elegance. Whether served as a main course or alongside your favorite salad, Fettuccini Alfredo is a surefire crowd-pleaser that will keep everyone coming back for seconds. Perfect for pasta lovers and those seeking quick, satisfying meals!
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Recipe Information
Ingredients
- 12 ounces fettuccini pasta
- 0.5 cups unsalted butter
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil over high heat.
Add the fettuccini pasta to the boiling water and cook according to the package instructions until al dente, usually about 10-12 minutes.
While the pasta is cooking, melt the butter in a large skillet over medium heat.
Add the minced garlic to the melted butter and sauté for 1-2 minutes until the garlic is fragrant and lightly golden.
Pour the heavy cream into the skillet with the garlic and butter, stirring gently to combine.
Lower the heat to medium-low and slowly stir in the grated parmesan cheese. Continue to stir until the cheese has melted and the sauce is smooth.
Season the sauce with salt and black pepper, adjusting to taste.
Once the pasta is cooked, reserve 1 cup of the pasta water and then drain the pasta.
Add the drained fettuccini to the skillet with the Alfredo sauce, tossing to coat the pasta evenly.
If the sauce is too thick, gradually add some of the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Serve immediately, garnished with freshly chopped parsley and additional parmesan if desired.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 947 mg | 73% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 263 mg | 6% | |
*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.
