Fettuccine

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Here’s a simple, creamy fettuccine Alfredo recipe for about 4 servings. 🍝

Ingredients

  • 12 oz (340 g) fettuccine

  • 4 tbsp (55 g) butter

  • 1 cup (240 ml) heavy cream

  • 1–1½ cups (100–150 g) freshly grated Parmesan

  • 2 cloves garlic, minced (optional)

  • Salt and freshly ground black pepper

  • Chopped parsley (optional)

Method

  1. Cook the pasta: Boil the fettuccine in well-salted water until al dente. Before draining, reserve about 1 cup of pasta water.

  2. Start the sauce: Melt the butter over medium-low heat. Add garlic, if using, and cook for about 30 seconds. Pour in the cream and gently simmer for 2–3 minutes.

  3. Add the cheese: Lower the heat and gradually stir in the Parmesan until smooth. Avoid boiling after adding the cheese.

  4. Toss: Add the drained fettuccine and toss thoroughly. Add a splash of reserved pasta water at a time until the sauce is silky and coats the noodles.

  5. Finish: Season with black pepper and salt if needed. Serve immediately with extra Parmesan and parsley.

For chicken fettuccine Alfredo: season 2 chicken breasts with salt, pepper, and a little garlic powder, pan-sear until cooked through, slice, and serve over the pasta.

 

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