Ingredients
For the Fettuccine Alfredo
- 4 tablespoons Butter
- 500 ml Heavy Cream
- 1 tablespoon Garlic Powder
- 300 g Fettuccine or pasta of choice
- 200 ml Pasta Water
- 1 cup Parmesan, grated
- ¼ cup Parsley, chopped
- Salt & Pepper, to taste
Instructions
- Boil the Pasta: Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook for 8-10 minutes until al dente. Drain and reserve 200 ml of the pasta cooking water.
- Make the Sauce Base: In a large skillet or pan, melt the butter over low heat. Pour in the heavy cream and stir to combine.
- Simmer the Sauce: Add garlic powder to the cream mixture and let it simmer over low to medium heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine Pasta and Sauce: Add the cooked fettuccine and reserved pasta water to the skillet. Allow everything to simmer together for 5-10 minutes, stirring continuously so the pasta absorbs the sauce and it thickens beautifully.
- Finish the Dish: Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley until the cheese melts and the sauce becomes creamy. Season with salt and pepper to taste.
- Serve: Plate the Fettuccine Alfredo immediately while warm and enjoy the creamy, flavorful dish.
Notes
- Use freshly grated Parmesan for the best flavor and melt.
- Reserve pasta water carefully; it helps to adjust the sauce consistency.
- Do not overcook the pasta; al dente texture absorbs the sauce better.
- For creamier sauce, cook on low heat to avoid breaking the cream.
- Fresh parsley adds color and a subtle freshness; optionally garnish more at serving.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
