Ingredients
Scale
- 400g (14 oz) fettuccine pasta
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup freshly grated Parmesan cheese
- 1 clove garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Fresh parsley for garnish
Instructions
- Cook the Pasta:
In a large pot of salted boiling water, cook the fettuccine according to the package instructions until al dente. Drain, reserving about 1 cup of pasta water. - Prepare the Sauce:
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it. - Add the Cream:
Pour in the heavy cream and bring to a gentle simmer. Stir occasionally, letting the cream heat up and thicken slightly for 3-4 minutes. - Add the Cheese:
Gradually stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste. - Combine Pasta and Sauce:
Add the drained fettuccine pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached. - Serve:
Serve the creamy fettuccine Alfredo immediately, garnished with fresh parsley if desired. Enjoy!