12 oz fettuccine pasta

4 tbsp unsalted butter

1 1/2 cups heavy cream

2 cloves garlic, minced

1 cup freshly grated Parmesan cheese

Salt, to taste

Black pepper, to taste

Fresh parsley, chopped (optional garnish)

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Cook fettuccine in salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain.

In a large skillet over medium heat, melt butter. Add garlic and sauté for 30 seconds until fragrant.

Pour in heavy cream and simmer gently for 4–5 minutes, stirring often.

Reduce heat to low and slowly whisk in Parmesan until smooth and creamy.

Season with salt and black pepper.

Add cooked pasta to the sauce, tossing to coat. Use reserved pasta water as needed to loosen the sauce.

Serve immediately, garnished with parsley and extra Parmesan if desired.

Cooking Tips

Use freshly grated Parmesan for the smoothest sauce—pre-shredded cheese may clump.
Keep heat low when adding cheese to prevent separation.
Salt pasta water generously; it enhances the overall flavor of the dish.

Variations

Chicken Alfredo: Add sliced grilled or pan-seared chicken breast.
Shrimp Alfredo: Toss in sautéed shrimp for a seafood twist.
Broccoli Alfredo: Stir in steamed broccoli florets for added freshness.
Lighter Alfredo: Substitute half-and-half for heavy cream and reduce butter slightly.
Garlic Lover’s Version: Add an extra clove or two of garlic for bolder flavor.