Creamy Alfredo Pasta
Indulge in this rich, velvety, and comforting classic pasta dish coated in a luscious homemade parmesan sauce.
Ingredients
- •1 lb fettuccine pasta (450g)
- •1/2 cup unsalted butter (115g)
- •2 cloves garlic, minced
- •1 1/2 cups heavy cream (360ml)
- •1 1/2 cups freshly grated Parmesan cheese (150g)
- •1/4 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
- •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 directions 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.
- 4
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
- 5
Pour in the heavy cream and bring to a gentle simmer, letting it cook for 3 to 4 minutes to thicken slightly.
- 6
Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until completely melted and smooth.
- 7
Season the sauce with salt and freshly ground black pepper.
- 8
Add the drained fettuccine directly into the skillet with the Alfredo sauce.
- 9
Toss the pasta continuously for 1 to 2 minutes so the sauce coats every strand, adding a splash of the reserved pasta water if the sauce is too thick.
- 10
Garnish with chopped fresh parsley and serve immediately while hot and creamy.
💡 Chef tips
- Always grate your own Parmesan cheese from a block rather than using pre-shredded cheese, as pre-grated cheese contains anti-caking agents that prevent a smooth melt.
- If reheating leftovers, add a splash of milk or cream and warm gently over low heat, as the sauce tends to thicken significantly in the refrigerator.
✅ How it should turn out
The finished dish should feature tender ribbons of pasta thoroughly coated in a glossy, rich, and savory cheese sauce that smells intensely of garlic and fresh parmesan.