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Fettuccine Alfredo Recipe

Fettuccine Alfredo Recipe
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★★★★★

5.1 from 9 reviews

Creamy and indulgent Fettuccine Alfredo made with rich butter, heavy cream, Parmesan cheese, and a hint of garlic powder, finished with fresh parsley for a classic Italian pasta dish that’s perfect for any occasion.

Ingredients

Scale

For the Pasta

  • 300 g Fettuccine or pasta of choice
  • Salt (to taste, for boiling water)

For the Alfredo Sauce

  • 4 tbsp Butter
  • 500 ml Heavy Cream
  • 1 tbsp Garlic Powder
  • 200 ml Pasta Water (reserved from cooking pasta)
  • 1 cup Parmesan (Grated)
  • 1/4 cup Parsley (Chopped)
  • Salt & Pepper (To taste)

Instructions

  1. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add fettuccine or your choice of pasta and cook for about 8-10 minutes until al dente. Reserve 200 ml of the pasta water before draining the pasta.
  2. Prepare the Sauce Base: Melt the butter over low heat in a large skillet or saucepan. Once melted, pour in the heavy cream while stirring gently.
  3. Season and Thicken Sauce: Stir in the garlic powder, then let the mixture simmer over low to medium heat for about 5 minutes, stirring occasionally, until the sauce begins to thicken.
  4. Combine Pasta and Sauce: Add the cooked pasta and reserved pasta water to the simmering sauce. Allow everything to cook together for an additional 5-10 minutes, stirring continuously to ensure the pasta is well coated and the sauce is creamy.
  5. Add Cheese and Parsley: Remove the sauce from heat and thoroughly mix in the grated Parmesan cheese and chopped parsley to enrich the flavor and add freshness.
  6. Season and Serve: Season with salt and freshly ground black pepper according to your taste preferences. Serve immediately while hot for the best taste and texture. Enjoy your delicious homemade Fettuccine Alfredo!

Notes

  • Use freshly grated Parmesan for the best flavor and melting consistency.
  • Reserve pasta water to help loosen the sauce and improve texture.
  • Adjust garlic powder according to your preference for a stronger or milder garlic flavor.
  • For a lighter version, substitute heavy cream with half-and-half, keeping in mind the sauce will be less rich.
  • Fettuccine Alfredo is best served fresh; leftovers can be reheated gently with a splash of milk or cream to restore creaminess.

Nutrition

Keywords: Fettuccine Alfredo, creamy pasta, Italian recipe, Parmesan sauce, easy pasta dish

Find it online: https://yumwithmia.com/fettuccine-alfredo-recipe/