To Die For Fettuccine Alfredo
This To Die For Fettuccine Alfredo is the ultimate creamy, cheesy pasta dish that’s rich, indulgent, and incredibly easy to make. Made with butter, heavy cream, and Parmesan, this homemade Alfredo sauce is far better than store-bought, coating fettuccine in velvety, buttery goodness. Perfect for quick weeknight dinners or special occasions, this classic dish is a guaranteed crowd-pleaser!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz fettuccine pasta
- 1 cup unsalted butter
- 2 cups heavy cream
- 1 teaspoon garlic, minced
- 1 ½ cups freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
- Cook the Pasta: Boil fettuccine in salted water until al dente. Drain and set aside.
- Make the Sauce: Melt butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds.
- Add the Cream: Pour in heavy cream, stirring constantly. Simmer for 3-4 minutes until slightly thickened.
- Add the Cheese: Reduce heat and stir in grated Parmesan until smooth. Season with salt and black pepper.
- Combine: Toss the cooked pasta in the sauce. Let sit for 2 minutes to absorb flavors.
- Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately.
Notes
- Add grilled chicken,or shrimp, for extra flavor.
- For a lighter version, use half-and-half instead of heavy cream.
- A pinch of red pepper flakes can add a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Find it online: https://avarecipe.com/to-die-for-fettuccine-alfredo/
