Mohamed Shili This creamy and delicious fettuccine Alfredo is the ultimate comfort food, perfect for a quick and easy weeknight dinner or a cozy weekend treat. Made with simple pantry staples like butter, Parmesan cheese, and heavy cream, this classic recipe is rich, flavorful, and endlessly customizable. Add a sprinkle of fresh parsley for a burst of color and freshness!
Recipe Ingredients:
- 1 lb Fettuccine Pasta
- 6 Tablespoons Butter
- 1 Garlic Clove (minced)
- 1 1/2 cups Heavy Cream
- 1/4 teaspoon Salt
- 1 1/4 cup Shredded Parmesan Cheese
- 1/4 teaspoon Pepper
- 2 Tablespoons Italian Parsley (optional)
How To Make Fettuccine Alfredo?
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente.
- Melt butter and sauté garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Prepare the Alfredo sauce: Stir in the heavy cream and let it reduce over medium heat for 5–8 minutes. Add half of the Parmesan cheese and whisk continuously until smooth and melted.
- Reserve pasta water: Before draining the pasta, reserve some of the starchy pasta water to use for thinning the sauce if needed.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss it in the Alfredo sauce. Mix in the remaining Parmesan cheese and use reserved pasta water to adjust the sauce consistency, if necessary.
- Garnish and serve: Garnish with additional Parmesan cheese and Italian parsley, if desired. Serve immediately while hot and creamy.
Recipe Tips:
- Cook Pasta Al Dente: Ensure the pasta is cooked al dente (firm to the bite). It will continue to cook slightly when tossed with the sauce, so avoid overcooking.
- Use Fresh Parmesan: Always use freshly shredded Parmesan cheese for the best flavor and a smooth sauce. Pre-shredded cheese can result in a grainy texture.
- Save Pasta Water: Reserve some pasta water before draining. The starchy water helps thin the sauce to the perfect consistency without diluting the flavor.
- Whisk Continuously: When adding the Parmesan cheese to the sauce, whisk continuously to prevent clumping and ensure a creamy, smooth texture.
- Serve Immediately: Alfredo sauce thickens as it cools, so serve the dish as soon as it’s prepared for the best texture and flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover fettuccine Alfredo cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Reheat: Place the pasta in a microwave-safe dish, add a small splash of milk or cream, and cover loosely. Heat on medium power in 1-minute intervals, stirring in between, until heated through.
Nutrition Facts
- Calories: 415 kcal
- Total Fat: 17.18g
- Saturated Fat: 7.387g
- Cholesterol: 32mg
- Sodium: 334mg
- Potassium: 122mg
- Total Carbohydrate: 48.19g
- Dietary Fiber: 2.7g
- Sugars: 1.04g
- Protein: 16.27g
Check out More Recipes:
Joanna Gaines Fettuccine Alfredo
Description
This creamy and delicious fettuccine Alfredo is the ultimate comfort food, perfect for a quick and easy weeknight dinner or a cozy weekend treat. Made with simple pantry staples like butter, Parmesan cheese, and heavy cream, this classic recipe is rich, flavorful, and endlessly customizable. Add a sprinkle of fresh parsley for a burst of color and freshness!
Ingredients
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente.
- Melt butter and sauté garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
- Prepare the Alfredo sauce: Stir in the heavy cream and let it reduce over medium heat for 5–8 minutes. Add half of the Parmesan cheese and whisk continuously until smooth and melted.
- Reserve pasta water: Before draining the pasta, reserve some of the starchy pasta water to use for thinning the sauce if needed.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss it in the Alfredo sauce. Mix in the remaining Parmesan cheese and use reserved pasta water to adjust the sauce consistency, if necessary.
- Garnish and serve: Garnish with additional Parmesan cheese and Italian parsley, if desired. Serve immediately while hot and creamy.
Notes
- Cook Pasta Al Dente: Ensure the pasta is cooked al dente (firm to the bite). It will continue to cook slightly when tossed with the sauce, so avoid overcooking.
- Use Fresh Parmesan: Always use freshly shredded Parmesan cheese for the best flavor and a smooth sauce. Pre-shredded cheese can result in a grainy texture.
- Save Pasta Water: Reserve some pasta water before draining. The starchy water helps thin the sauce to the perfect consistency without diluting the flavor.
- Whisk Continuously: When adding the Parmesan cheese to the sauce, whisk continuously to prevent clumping and ensure a creamy, smooth texture.
- Serve Immediately: Alfredo sauce thickens as it cools, so serve the dish as soon as it’s prepared for the best texture and flavor.
Joanna Gaines Fettuccine Alfredo
