Creamy Alfredo Pasta
A rich, velvety, and comforting classic pasta dish coated in a luxurious garlic-parmesan cream sauce.
Ingredients
- •1 lb 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 tsp salt or to taste
- •1/4 tsp freshly ground black pepper
- •2 tbsp fresh parsley, chopped for garnish
Instructions
- 1
Bring a large pot of salted water to a boil and cook the fettuccine 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.
- 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, allowing it to cook for about 3 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
Add the drained pasta 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 you reach your desired creamy consistency.
- 9
Season with salt and freshly ground black pepper, then garnish with chopped fresh parsley before serving.
💡 Chef tips
- Always use freshly grated Parmesan cheese from a block rather than pre-shredded or powdered cheese, as it melts much smoother into the sauce.
- If reheating leftovers, do so gently on the stovetop over low heat with a splash of milk or cream to restore the creamy texture.
✅ How it should turn out
The finished dish should feature tender fettuccine luxuriously coated in a thick, glossy, and savory cheese sauce with a rich aroma of garlic and butter.