Creamy Alfredo Pasta
Indulge in a rich, velvety classic pasta coated in a luxurious garlic and parmesan cream sauce.
Ingredients
- •1 pound fettuccine pasta (450g)
- •1/2 cup unsalted butter (115g)
- •2 cloves garlic, minced
- •2 cups heavy cream (480ml)
- •1 1/2 cups freshly grated Parmesan cheese (150g)
- •1/4 teaspoon freshly ground black pepper
- •1/2 teaspoon salt
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
Bring a large pot of generously salted water to a boil, add the fettuccine and cook according to package instructions until al dente.
- 2
Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- 3
In a large skillet, melt the butter over medium heat, then add the minced garlic and sauté for about 1 minute until fragrant.
- 4
Pour in the heavy cream and bring to a gentle simmer, letting it cook for 3 to 4 minutes to thicken slightly.
- 5
Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until completely melted and smooth.
- 6
Season the sauce with salt and freshly ground black pepper.
- 7
Add the drained fettuccine directly into the skillet with the Alfredo sauce, tossing well to coat every strand.
- 8
If the sauce is too thick, splash in a little of the reserved pasta cooking water until the desired creaminess is reached.
- 9
Garnish with chopped fresh parsley and serve immediately while hot.
💡 Chef tips
- Always grate your own Parmesan cheese from a block rather than using pre-shredded cheese, as block cheese melts much smoother.
- Do not let the cream boil vigorously after adding the cheese, or the sauce may break and become grainy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, and reheated gently on the stove with a splash of milk.
✅ How it should turn out
The finished dish should feature tender ribbons of pasta enveloped in a glossy, rich garlic-parmesan sauce that clings to the noodles with a comforting, savory aroma.