Quick Fettuccine Alfredo
70% autentično · Italian-American
A simplified, quicker version of Fettuccine Alfredo using heavy cream for a reliably creamy sauce, suitable for weeknight meals.
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Sastojci
- Fettuccine Pasta12 ounces
- Unsalted Butter1/2 cup (1 stick)
- Heavy Cream1.5 cups
- Parmigiano-Reggiano Cheese, grated1 cup
- Garlic, minced2 cloves
- Saltto taste
- Black Pepperfreshly ground, to taste
- Fresh Parsley, chopped2 tablespoons (for garnish)
Koraci
- 1
Cook fettuccine pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta is cooking, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3
Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
- 4
Reduce heat to low. Gradually stir in the 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 evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- 6
Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese.
