Name: Fettuccine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 16 oz Fettuccine pasta; 1/2 cup Unsalted butter; 2 cups Heavy cream; 1.5 cups Freshly grated Parmesan cheese; 2 cloves Garlic cloves, minced; 1/4 tsp Salt; 1/4 tsp Ground black pepper; 1 tbsp Fresh parsley, chopped

"Indulge in the ultimate comfort food with this velvety, rich Fettuccine Alfredo. Using only the finest butter, heavy cream, and freshly grated Parmesan, this recipe delivers a restaurant-quality experience right in your own kitchen."

Ingredients

Qty	Item
16 oz 454 g	Fettuccine pasta
1/2 cup 113 g	Unsalted butter
2 cups 480 ml	Heavy cream
1.5 cups 150 g	Freshly grated Parmesan cheese
2 cloves 2 cloves	Garlic cloves, minced
1/4 tsp 1.5 g	Salt
1/4 tsp 0.5 g	Ground black pepper
1 tbsp 4 g	Fresh parsley, chopped

How to Make Fettuccine Alfredo

Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.

While the pasta is cooking, melt the butter in a large skillet or saucepan over medium heat.

Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.

Pour in the heavy cream and let it simmer for about 5 minutes, stirring occasionally, until it begins to slightly thicken.

Remove the skillet from heat and whisk in the freshly grated Parmesan cheese until completely melted and smooth.

Season with salt and pepper to taste.

Drain the pasta, reserving about half a cup of pasta water.

Toss the cooked fettuccine into the sauce, adding a splash of pasta water if the sauce is too thick.

Garnish with fresh parsley and extra Parmesan before serving immediately.

·
Always use freshly grated Parmesan cheese from a wedge; pre-shredded cheese contains anti-clumping agents that prevent a smooth melt.
·
Reserve a bit of pasta water before draining; the starchy water helps the sauce cling to the noodles.
·
Warm your serving bowls in the oven for a few minutes to keep the cream sauce from thickening too quickly at the table.
·
Add the cheese off the heat to prevent the proteins from clumping or becoming oily.

Frequently Asked Questions

Can I use milk instead of heavy cream?

You can, but the sauce will be much thinner and less rich. If using milk, you may need to create a roux with flour and butter first to achieve a creamy consistency.

How do I prevent my Alfredo sauce from being grainy?

Graininess usually comes from using pre-shredded cheese or overheating the cheese. Always use fresh-grated cheese and stir it in after removing the cream from the heat source.

What proteins go well with Fettuccine Alfredo?

Grilled chicken breast, sautéed shrimp, and blackened salmon are classic additions that complement the rich flavor of the sauce.

How should I reheat leftovers?

Reheat slowly on the stovetop over low heat. Add a splash of milk or a small pat of butter and stir constantly to help the sauce emulsify again.

Step-by-Step Visual Guide

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