“Creamy Fettuccine Alfredo That Will Leave You Craving More!”
To Die For Fettuccine Alfredo
Ingredients:
- 400g fettuccine pasta
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- 3 cloves garlic, finely minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: a pinch of nutmeg for extra warmth
Instructions:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water for later.
- Prepare the Alfredo Sauce: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn.
- Combine Cream and Cheese: Pour the heavy cream into the skillet and stir to combine. Allow the mixture to come to a gentle simmer, stirring occasionally. Slowly whisk in the grated Parmesan cheese, allowing it to melt smoothly into the sauce. Stir constantly to avoid clumping.
- Season the Sauce: Once the sauce is creamy and smooth, season it with salt, freshly ground black pepper, and an optional pinch of nutmeg for an added layer of flavor. If the sauce is too thick, use some of the reserved pasta water to thin it out to your desired consistency.
- Toss with Pasta: Add the cooked fettuccine directly to the skillet with the sauce. Gently toss the pasta, ensuring each strand is well coated with the rich Alfredo sauce. If needed, add more pasta water to achieve a silky finish.
- Serve: Plate the pasta, garnishing with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm.
Enjoy!
This Fettuccine Alfredo is rich, creamy, and absolutely irresistible. Perfect for a comforting weeknight dinner or a special occasion when you want to indulge in something truly delicious!
To Die For Fettuccine Alfredo
Ingredients:
- 400g fettuccine pasta
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 4 tbsp unsalted butter
- 3 cloves garlic, finely minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: a pinch of nutmeg for extra warmth
Instructions:
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water for later.
- Prepare the Alfredo Sauce: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn.
- Combine Cream and Cheese: Pour the heavy cream into the skillet and stir to combine. Allow the mixture to come to a gentle simmer, stirring occasionally. Slowly whisk in the grated Parmesan cheese, allowing it to melt smoothly into the sauce. Stir constantly to avoid clumping.
- Season the Sauce: Once the sauce is creamy and smooth, season it with salt, freshly ground black pepper, and an optional pinch of nutmeg for an added layer of flavor. If the sauce is too thick, use some of the reserved pasta water to thin it out to your desired consistency.
- Toss with Pasta: Add the cooked fettuccine directly to the skillet with the sauce. Gently toss the pasta, ensuring each strand is well coated with the rich Alfredo sauce. If needed, add more pasta water to achieve a silky finish.
- Serve: Plate the pasta, garnishing with freshly chopped parsley for a burst of color and freshness. Serve immediately while warm.
Enjoy!
This Fettuccine Alfredo is rich, creamy, and absolutely irresistible. Perfect for a comforting weeknight dinner or a special occasion when you want to indulge in something truly delicious!
