Ingredients
- 1 pound dried fettuccine pasta
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/4 cups freshly grated Parmesan cheese
- 1/4 teaspoon salt, or more to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
- Fresh parsley, finely chopped for garnish (optional)
Instructions
Prep work:
- Grate the Parmesan cheese. Finely grated cheese will melt and incorporate into the sauce more smoothly.
- Mince the garlic.
Cook the pasta:
- Bring a large pot of salted water to a rolling boil.
- Add the fettuccine and cook according to package directions until al dente (slightly firm to the bite).
- Before draining, reserve about 1 cup of the starchy pasta water.
Make the sauce:
- While the pasta cooks, melt the butter in a large skillet or saucepan over medium heat.
- Add the minced garlic and cook for 30 seconds to a minute, stirring constantly, until fragrant but not browned.
- Slowly whisk in the heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for a few minutes, allowing the sauce to thicken slightly.
- Remove the pan from the heat. Gradually stir in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Combine pasta and sauce:
- Drain the cooked fettuccine pasta.
- Immediately add the hot pasta to the skillet with the sauce. Toss to combine thoroughly, using tongs if needed.
- If the sauce seems too thick, add a bit of the reserved pasta water a tablespoon at a time to thin it out and create a silky texture.
Serve:
- Divide the pasta among serving plates.
- Top with additional freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley (if desired).
- Serve immediately and enjoy!
Important Tips:
- Fresh Parmesan is key: Pre-grated Parmesan contains additives that can prevent it from melting smoothly. Grating your own ensures the best sauce texture.
- Don’t overheat the sauce: Keep the heat low when making the sauce to prevent the cream from curdling or the cheese from getting clumpy.
- Pasta water is your friend: The starchy pasta water helps the sauce emulsify and cling to the pasta strands.
- Serve immediately: Fettuccine Alfredo is best enjoyed hot and fresh. The sauce may thicken and become less appealing if it sits for too long.
