Description
This classic Alfredo Sauce recipe delivers a rich and creamy sauce perfect for coating fettuccine pasta. Made with butter, garlic, heavy cream, and Parmesan cheese, this easy stovetop dish comes together in under 30 minutes for a delicious Italian-inspired meal.
Ingredients
Scale
Pasta
- 8 oz fettuccine pasta
Sauce
- 1/2 cup unsalted butter (1 stick)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook pasta: Cook the fettuccine pasta in salted boiling water according to package instructions until al dente. Drain the pasta and reserve some pasta water for later use.
- Melt butter: In a large skillet over medium heat, melt the unsalted butter until it begins bubbling gently.
- Sauté garlic: Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant but not browned.
- Add cream: Slowly pour in the heavy cream while stirring continuously. Let the mixture simmer for about 3 minutes until it thickens slightly.
- Add cheese and season: Stir in the freshly grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
- Toss pasta in sauce: Add the drained fettuccine to the skillet, tossing well to coat each strand evenly with the Alfredo sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth texture.
- Be careful not to overheat the sauce to prevent the cream from curdling.
- Reserve some pasta water as it helps to loosen the sauce and enhance creaminess.
- Serve immediately for the best taste and texture.
- You can add cooked chicken or vegetables to make it a complete meal.
