To Die For Fettuccine Alfredo Recipe

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.

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