pasta alfredo
Pasta Alfredo is a classic Italian dish known for its creamy and rich sauce that beautifully coats pasta. This recipe is simple and perfect for a comforting meal any day of the week.
Equipment
- 1 large pot
- 1 colander
- 1 large pan
- 1 whisk
- 1 wooden spoon
- 1 measuring cups and spoons
Ingredients
- 12 ounces fettuccine pasta
- 1 cup heavy cream For a lighter version, substitute half-and-half.
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- to taste none salt
- to taste none freshly ground black pepper
- for garnish none chopped parsley Optional.
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.
- While the pasta is cooking, melt the butter in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and stir, allowing it to simmer for about 2-3 minutes.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Add the drained pasta to the sauce, tossing well to coat the noodles evenly. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with chopped parsley if desired.
Notes
For a richer flavor, consider adding a pinch of nutmeg or some cooked chicken for extra protein.
This dish pairs well with a simple green salad or garlic bread.
If you want a lighter version, you can substitute half-and-half for the heavy cream.