Here’s a classic, creamy Fettuccine Alfredo recipe that’s rich but surprisingly simple:
Ingredients (serves 4)
- 12 oz fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1–1 1/2 cups freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Optional: minced garlic (1–2 cloves), parsley for garnish
Instructions
- Cook the pasta: Boil fettuccine in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
- Make the sauce:
- In a large skillet over medium heat, melt the butter.
- If using garlic, sauté it for 30 seconds.
- Stir in heavy cream and bring to a gentle simmer for 2–3 minutes.
- Add cheese: Reduce heat to low and gradually stir in Parmesan until smooth and creamy.
- Combine pasta and sauce: Add the cooked fettuccine to the sauce, tossing to coat. Use reserved pasta water to thin the sauce if needed.
- Season and serve: Add salt, pepper, and garnish with chopped parsley. Serve immediately.
💡 Tips:
- Always use freshly grated Parmesan—pre-grated often doesn’t melt smoothly.
- For extra flavor, a pinch of nutmeg works well in Alfredo sauce.
- You can add grilled chicken, shrimp, or vegetables to make it a full meal.
If you want, I can also give a lighter, lower-calorie version that’s still creamy and delicious. Do you want me to do that?
