Fettuccine Alfredo
Transform your kitchen with this 30-minute Fettuccine Alfredo. Creamy, cheesy, and effortlessly impressive, it serves four and takes just 25 minutes to make. Boil fettuccine, whisk a sauce of butter, cream, and Parmesan, toss, and enjoy. Customize with extras, garnish with parsley, and savor Italian perfection in every bite. Approximately 700 calories per serving.
Equipment
- Large pot for boiling pasta
- Saucepan
- Whisk
- Wooden spoon
- Colander
- Grater
Ingredients
- 1 pound (450g) fettuccine pasta
- ½ cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil.
- Cook the fettuccine according to the package instructions until al dente.
- Drain the pasta in a colander.
- Prepare the Sauce: In a saucepan over medium heat, melt the butter.
- Pour in the heavy cream and whisk until well combined with the melted butter.
- Gradually add the grated Parmesan cheese, stirring constantly to ensure a smooth, creamy texture.
- Season the sauce with salt and black pepper to taste.
- Combine Pasta and Sauce: Add the cooked and drained fettuccine to the sauce.
- Toss the pasta in the sauce until evenly coated, allowing the flavors to meld over low heat for a couple of minutes.
- Serve: Plate the Fettuccine Alfredo, and if desired, garnish with chopped fresh parsley for a pop of color and freshness.
Notes
- For added flavor, consider incorporating a pinch of nutmeg into the sauce.
- Be cautious with salt, as Parmesan cheese is naturally salty.
- You can customize the dish by adding grilled chicken, shrimp, or vegetables.