Description
A quick and delicious recipe for classic Fettuccine Alfredo featuring a rich and creamy parmesan sauce that coats tender pasta strands perfectly. This easy homemade version uses simple ingredients and comes together in just 15 minutes, making it an ideal comforting meal any night of the week.
Ingredients
Scale
For the Pasta
- 12 ounces fettuccine (or spaghetti, or linguine)
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese (plus extra for serving)
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Drain the pasta and set aside.
- Prepare the Alfredo Sauce: In a wide skillet over medium heat, melt the unsalted butter. Pour in the heavy cream and reduce the heat to low. Whisk in the grated Parmesan cheese along with salt, black pepper, and garlic powder to taste. Continue whisking gently until the cheese has fully melted and the sauce is smooth and creamy, which should only take a short time.
- Toss and Serve: Add the cooked pasta to the skillet and toss it gently to coat the noodles evenly with the silky Alfredo sauce. Heat through for a minute, then serve immediately, garnished with extra grated Parmesan cheese.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
- You can substitute fettuccine with spaghetti or linguine if preferred.
- Add freshly cracked black pepper for a nice spicy kick.
- This dish is best served immediately to enjoy the creamy sauce at its freshest.
- For a richer sauce, increase heavy cream slightly or add a splash of pasta cooking water to loosen the sauce.
