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easy pasta alfredo

This Easy Pasta Alfredo recipe brings the creamy, rich flavors of traditional Italian cooking to your table in just about 30 minutes. Perfect for a weeknight dinner, this dish is simple to make yet indulgent enough to feel special.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 640 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 medium saucepan
  • 1 whisk
  • 1 wooden spoon
  • 1 serving dish

Ingredients
  

  • 12 oz fettuccine pasta
  • 1/2 cup unsalted butter
  • 2 cups heavy cream Can substitute half with milk for a healthier option.
  • 1 cup grated Parmesan cheese Can use lower-fat cheese as a substitute.
  • 1 teaspoon garlic powder
  • to taste none salt
  • to taste none freshly ground black pepper
  • for garnish none fresh parsley, chopped Optional garnish.

Instructions
 

  • Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.
  • In a medium saucepan, melt the butter over medium heat. Once melted, add the heavy cream and whisk until well combined.
  • Stir in the garlic powder and allow the mixture to simmer for 5-7 minutes, stirring occasionally, until it slightly thickens.
  • Reduce the heat to low and gradually add the grated Parmesan cheese, stirring continuously until the cheese melts and the sauce is smooth.
  • If the sauce is too thick, add a little of the reserved pasta water until the desired consistency is achieved. Season with salt and freshly ground black pepper to taste.
  • Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly with the Alfredo sauce. Serve immediately in a serving dish.
  • Garnish with chopped fresh parsley, if desired.

Notes

For extra flavor, consider adding cooked chicken, shrimp, or sautéed vegetables to the dish before serving.
To make this dish a bit healthier, you can substitute half of the heavy cream with milk or use a lower-fat cheese.
This pasta is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of milk to maintain creaminess.