pasta alfredo
This creamy and decadent Pasta Alfredo is a classic Italian dish that combines fettuccine pasta with a rich and velvety Alfredo sauce made from butter, cream, and Parmesan cheese. Perfect for a quick weeknight dinner or a cozy indulgence, this recipe serves four and is sure to impress.
Equipment
- 1 Large pot
- 1 Colander
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Garlic press optional
Ingredients
- 12 ounces fettuccine pasta
- 1/2 cup unsalted butter 1 stick
- 1 cup heavy cream For a lighter version, you can substitute half-and-half.
- 1 1/2 cups grated Parmesan cheese
- 2 cloves garlic, minced
- to taste none salt
- to taste none freshly ground black pepper
- for garnish none chopped parsley Optional
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.
- In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Slowly pour in the heavy cream and stir well. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally.
- Reduce the heat to low and gradually whisk in the grated Parmesan cheese until fully melted and smooth. If the sauce is too thick, add reserved pasta cooking water a little at a time until you reach your desired consistency.
- Add the cooked fettuccine to the sauce and toss until well-coated. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with chopped parsley if desired.
Notes
For a lighter version, you can substitute half-and-half for heavy cream.
Feel free to add grilled chicken or shrimp for added protein.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce.