Ah, Fettuccine Alfredo—creamy, cheesy, and delicious! Here’s a classic recipe you can make quickly at home:
Ingredients (Serves 2–4)
- 12 oz fettuccine pasta
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the pasta:
- Boil fettuccine in salted water according to package instructions until al dente. Drain and reserve about ½ cup of pasta water.
- Make the sauce:
- In a large skillet over medium heat, melt butter.
- Add garlic (if using) and sauté for 30 seconds until fragrant.
- Pour in heavy cream, stirring to combine. Let it simmer for 2–3 minutes.
- Add cheese:
- Stir in Parmesan cheese until melted and smooth.
- If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Combine pasta and sauce:
- Add cooked fettuccine to the sauce, tossing to coat evenly.
- Season with salt and pepper to taste.
- Serve:
- Plate the pasta and sprinkle with extra Parmesan and parsley if desired.
Optional variations:
- Add grilled chicken or shrimp for protein.
- Toss in steamed broccoli or peas for extra veggies.
If you want, I can also give a super quick 15-minute version that’s creamy without needing heavy cream, using just milk and cheese. Do you want that version?
