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Creamy Alfredo Sauce with Fettuccine Pasta

A rich and creamy Italian comfort food perfect for family gatherings and chilly nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 900
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Components
  • 8 ounces fettuccine pasta Fresh pasta preferred for best texture.
  • 1 cup heavy cream Can substitute with half-and-half or non-dairy cream.
  • 1/2 cup unsalted butter Melt slowly to avoid browning.
  • 1 cup grated Parmesan cheese Can substitute with Pecorino Romano.
  • 2 cloves garlic, minced Fresh garlic recommended.
  • to taste salt Adjust according to preference.
  • to taste pepper Adjust according to preference.
  • as needed Parsley for garnish Optional but recommended for presentation.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain and set aside.
  2. In a medium saucepan over medium heat, melt the unsalted butter slowly without browning.
  3. Add the minced garlic to the melted butter and sauté for about a minute until fragrant, being careful not to brown it.
  4. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
  5. Gradually whisk in the grated Parmesan cheese until it melts and combines thoroughly, creating a smooth sauce.
  6. Season the sauce with salt and pepper to taste.
  7. Toss the cooked fettuccine pasta into the sauce, ensuring it's well-coated.
  8. Serve warm, garnished with parsley if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce can be frozen for up to 2 months but tastes best fresh. Reheat gently.