Fettuccine Alfredo

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Fettuccine Alfredo

Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner


  • 1 pound Fettuccine Pasta
  • 6 tablespoons Butter
  • 1 Garlic Clove minced
  • 1 1/2 cups Heavy Cream
  • 1/4 teaspoon Salt
  • 1 1/4 cups Shredded Parmesan Cheese
  • 1/4 teaspoon Pepper
  • 2 tablespoons Italian Parsley optional


  • Boil a large pot of water with a pinch of salt. Cook the fettuccine according to package instructions.
  • In a big skillet, melt butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
  • Let the cream reduce for 5 to 8 minutes. Add half of the parmesan cheese, whisk until smooth, and keep it over heat until the cheese melts.
  • Save some pasta water – it adds flavor and can be used to adjust the sauce consistency.
  • Toss the alfredo sauce with fettuccine pasta, and sprinkle half of the parmesan cheese. Garnish with the remaining cheese. Add pasta water if needed.
  • If you like, top it off with Italian parsley.


  • Use refrigerated, real parmesan cheese.
  • For a saucier dish, use less than 1 pound of fettuccine pasta.
  • Leftover pasta water can be used to adjust the sauce thickness.

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