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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
Servings 4 People
Calories 600 kcal
- 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
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.
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.