Easy Creamy Fettuccine Alfredo

Name: Easy Creamy Fettuccine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Italian-American
Ingredients: 8 ounces Fettuccine pasta (dry); 4 tablespoons Unsalted butter; 2 cloves Garlic (minced); 1.5 cups Heavy cream; 1 cup Parmesan cheese (freshly grated); to taste Salt; to taste Black pepper (freshly ground); 0.5 cup Pasta water (reserved from cooking pasta)

This recipe offers one of the easiest ways to prepare classic Fettuccine Alfredo, featuring tender fettuccine pasta coated in a rich and creamy sauce made from heavy cream, Parmesan cheese, and butter. It's a perfect dish for a quick and satisfying meal that tastes indulgent.

#Alfredo

#Fettuccine

#Pasta

#Creamy

#Italian

#Easy Dinner

#Comfort Food

Boiling Fettuccine Pasta

Recipe Information

10m

Prep Time

15m

Cook Time

25m

Total Time

Servings

Easy

Italian-American

English

Nutrition (per serving)

1160

Calories

35g

Protein

87g

Carbs

77g

Fat

Creamy Alfredo Sauce Simmering

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fettuccine Being Tossed in Alfredo Sauce

Instructions

0/5 completed

1
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente.
Preview
10m
Preview
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente.
10m
Ensure water is generously salted for flavorful pasta. Reserve about half a cup of pasta water before draining.
2
While the pasta is cooking, melt the unsalted butter in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
Preview
2m
Preview
While the pasta is cooking, melt the unsalted butter in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
2m
Keep the heat medium to prevent burning the garlic, which can turn bitter.
3
Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and gradually stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and slightly thickened. Season with salt and freshly ground black pepper to taste.
Preview
5m
Preview
Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and gradually stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and slightly thickened. Season with salt and freshly ground black pepper to taste.
5m
Add Parmesan cheese gradually to prevent clumping. If the sauce is too thick, add a splash of the reserved pasta water.
4
Drain the cooked fettuccine, reserving about half a cup of the pasta water. Add the hot, drained pasta directly into the Alfredo sauce in the skillet.
Preview
1m
Preview
Drain the cooked fettuccine, reserving about half a cup of the pasta water. Add the hot, drained pasta directly into the Alfredo sauce in the skillet.
1m
Adding hot pasta directly to the sauce helps it absorb the flavors better.
5
Toss the pasta with the sauce until it is evenly coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan cheese or fresh parsley if desired.
Preview
1m
Preview
Toss the pasta with the sauce until it is evenly coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with extra Parmesan cheese or fresh parsley if desired.
1m
Serve immediately as Alfredo sauce can thicken quickly upon cooling.