Ingredients
12 oz fettuccine pasta
1/2 cup unsalted butter
1 cup heavy cream
2 cloves garlic, minced
1 1/2 cups freshly grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Optional garnish: chopped parsley or extra Parmesan
Instructions
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Cook the Pasta
Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve ½ cup pasta water, then drain. -
Make the Sauce
In a large skillet over medium heat, melt butter. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and gently simmer for 3–4 minutes. -
Add Cheese
Reduce heat to low and gradually whisk in Parmesan cheese until smooth and creamy. Season with salt and pepper.
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Combine & Serve
Add cooked fettuccine to the sauce and toss to coat. Use reserved pasta water as needed to loosen the sauce. Serve immediately with garnishes.
Notes
Cooking Tips
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Use freshly grated Parmesan for the smoothest sauce—pre-shredded cheese may clump.
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Keep heat low when adding cheese to prevent separation.
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Salt pasta water generously; it’s key to flavoring the dish.
🔄 Variations
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Chicken Alfredo: Add sliced grilled or pan-seared chicken breast.
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Shrimp Alfredo: Toss in sautéed shrimp for a seafood twist.
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Garlic Lovers: Double the garlic for extra punch.
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Lighter Version: Substitute half-and-half for heavy cream (sauce will be thinner).
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Vegetable Alfredo: Add broccoli, spinach, or mushrooms for color and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 420mg
- Fat: 42g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 17g