Fettuccine Alfredo
Silky ribbons of pasta coated in a rich butter, cream, and parmesan sauce that comes together in one skillet.
Ingredients (serves 4)
- 1 lb fettuccine
- 6 tbsp butter
- 1 1/2 cups heavy cream
- 1 1/2 cups grated parmesan
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
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Save this recipeInstructions
- 1
Boil fettuccine in well-salted water until al dente, about 11 minutes, reserving 1 cup pasta water before draining.
- 2
Melt butter in a 12-inch skillet over medium heat and cook minced garlic 1 minute until fragrant.
- 3
Pour in heavy cream and simmer gently 3 minutes, do not let it boil hard or it will break.
- 4
Reduce heat to low and whisk in parmesan a handful at a time until smooth, then season with salt and pepper.
- 5
Add drained pasta and toss, splashing in reserved pasta water until the sauce clings glossily to every strand.
- 6
Serve immediately with more parmesan and a crack of black pepper.
