Ingredients
Scale
- 1/2 cup unsalted butter
- 2 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 8 oz fettuccine or pasta of choice
Instructions
- In a large saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Slowly pour in the heavy cream, whisking continuously. Allow it to simmer gently for about 5 minutes until slightly thickened.
- Gradually stir in the freshly grated Parmesan cheese while keeping the mixture on low heat. Stir until melted and smooth; season with salt and pepper.
- Cook your pasta according to package instructions. Drain and reserve a cup of starchy water.
- Combine the cooked pasta with the Alfredo sauce in the saucepan, mixing well until coated. If needed, add reserved pasta water to achieve desired consistency.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- For added flavor, consider swapping out Parmesan for Pecorino Romano or adding sautéed vegetables like spinach or mushrooms.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently with a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Sauce
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 0g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 100mg