Fettuccine Alfredo

• 8 oz fettuccine pasta
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Steps

1. 1 Cook fettuccine according to package instructions until al dente; drain and set aside.
2. 2 In a large skillet, heat cream over medium heat until warm but not boiling.
3. 3 Stir in minced garlic and cook for 1 minute until fragrant.
4. 4 Gradually whisk in Parmesan cheese until sauce is smooth and creamy.
5. 5 Add cooked pasta to sauce, tossing to coat. Season with salt and pepper.
6. 6 Serve immediately, garnished with fresh parsley if desired.

Nutrition

Tips

• Use freshly grated Parmesan for the best flavor.
• Reserve a bit of pasta water to thin out the sauce if needed.
• For extra richness, add a splash of butter to the sauce.
• Add cooked chicken or shrimp for a heartier meal.
• Ensure your cream is warm before adding cheese to prevent clumping.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to revive the sauce.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a satisfying meal.
• Add sautéed mushrooms for extra flavor.
• A glass of Chardonnay complements this dish perfectly.

FAQ