Quick Fettuccine Alfredo
70% authentic · Italian-American
A simplified version of Fettuccine Alfredo that uses heavy cream for a quicker, more stable sauce, making it ideal for weeknight meals.
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Ingredients
- Fettuccine pasta12 ounces
- Heavy cream1.5 cups
- Unsalted butter4 tablespoons
- Parmigiano-Reggiano cheese, grated1 cup
- Garlic, minced2 cloves
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tablespoons
Steps
- 1
Cook fettuccine according to package directions in salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining.
- 2
While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- 4
Reduce heat to low. Stir in grated Parmigiano-Reggiano cheese until melted and smooth. Season with salt and pepper.
- 5
Add the drained fettuccine to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to reach desired consistency. Garnish with fresh parsley and serve.
