Fettuccine Alfredo

Creamy, rich, and loaded with garlic and parmesan cheese, there’s nothing quite like Alfredo sauce. When tossed with long strands of tender fettuccine, a definitive Italian pasta meal is born.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword alfredo sauce, cream sauce, easy pasta dish, fettuccine alfredo

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 761kcal

Author Robin Miller

Ingredients

1 pound fettuccine or pasta of choice
1 1/2 cups heavy cream
1/2 cup butter cut up
2 teaspoons minced fresh garlic
1 teaspoon Italian seasoning
Salt and freshly ground black pepper
2 cups freshly grated parmesan cheese
Fresh basil for serving optional

Instructions

Cook the fettuccine according to the package directions. Drain, reserving 1/2 cup of the pasta water, and cover with foil to keep warm.
Meanwhile, combine the cream and butter in a large skillet or saucepan. Set the pan over low heat and bring to a simmer. Simmer for 2 minutes.
Whisk in the garlic, Italian seasoning, 1/2 teaspoon salt (unless you’re using salted butter), and 1/4 teaspoon black pepper. Simmer for 1 minute, whisking constantly, until the garlic and herbs are fragrant.
Whisk in the cheese and stir until the cheese melts and the mixture is smooth. If you’re concerned about the heat, remove the pan from the heat before whisking in the cheese. Taste the sauce and season with salt and black pepper if desired.
Add the fettuccine and toss to coat. If necessary, add some reserved pasta water to thin the sauce.
Garnish with basil, if using, and serve.

Note: This recipe yields two cups of sauce but can easily be doubled if you are feeding a crowd or want extra sauce for later in the week (like for dunking bread sticks, or toasted baguette slices).

Nutrition