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Mitchell Grace

Pasta Alfredo Recipe

5 from 1 vote
A creamy and indulgent classic Alfredo pasta—tender fettuccine tossed in a rich sauce of butter, heavy cream, garlic, and Parmesan, perfect for a quick, comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method

Ingredients
  

  • 12 ounces fettuccine pasta
  • 4 tablespoons butter
  • 1 clove garlic minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ¼ teaspoon salt adjust to taste
  • ⅛ teaspoon ground black pepper

Equipment

  • Saucepan or skillet
  • Wooden spoon or whisk
  • Pot for boiling pasta
  • Colander
  • Measuring cups & spoons
  • Grater

Method
 

  1. Cook fettuccine in a large pot of salted boiling water according to package directions until al dente. Drain, reserving ¼ cup pasta water.
  2. In a large skillet over medium heat, melt butter and sauté minced garlic until fragrant (about 1 minute).
  3. Pour in heavy cream, stir, and bring to a simmer. Cook for 2–3 minutes until slightly thickened.
  4. Reduce heat to low. Stir in Parmesan cheese slowly until melted and smooth.
  5. Add pasta to sauce, tossing to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
  6. Season with salt and black pepper to taste.
  7. Serve immediately, garnished with optional chopped parsley.