Ingredients
Pasta
- 1 (16-ounce) package fettuccine
Sauce
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 pint heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- ½ teaspoon garlic pepper
- salt, to taste
Instructions
- Cook the pasta: Cook the fettuccine according to the package directions until al dente. Once cooked, drain well and set aside.
- Prepare the garlic butter: While the pasta cooks, melt the butter in a large saucepan over medium-low heat. Add the minced garlic and sauté gently for 1-2 minutes until fragrant, being careful not to brown the garlic.
- Make the Alfredo sauce: Pour the heavy cream into the saucepan with the garlic butter and bring it to a simmer. Stir in the grated Parmesan cheese and continue cooking and stirring for 3-4 minutes until the sauce thickens slightly and becomes creamy.
- Toss pasta with sauce: Add the cooked fettuccine to the sauce and toss thoroughly to coat the pasta evenly. Season with garlic pepper and salt to taste. Optionally, sprinkle with extra Parmesan cheese before serving.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smoothest sauce texture.
- Do not overheat the cream to prevent it from curdling; keep the heat medium-low while simmering.
- You can add cooked chicken, shrimp, or vegetables for protein and extra flavor.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Garlic pepper can be substituted with freshly ground black pepper if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
