This indulgent sauce has become a staple in many households, making its way into family dinners and weeknight meals alike. Known for its velvety texture and satisfying flavor, this sauce transforms simple pasta dishes into decadent culinary experiences.
Ingredients
Scale:
1 cup unsalted butter (2 sticks)
2 cups heavy cream
4 cloves garlic, minced
1 ½ cups freshly grated Parmesan cheese
Salt and black pepper, to taste
Optional: 1 teaspoon Italian seasoning or garlic powder for added flavor
1 pound fettuccine (or your choice of pasta)
Water (for boiling)
Salt (for the pasta water)
Instructions
In a large pot, bring water to a boil. Add a generous amount of salt to the water for flavor. Once boiling, add the fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, melt the unsalted butter. Once melted, add the minced garlic, cooking for about 1-2 minutes until fragrant but not browned.
Slowly pour in the heavy cream, stirring continuously. Allow the mixture to come to a gentle simmer, cooking for about 3-5 minutes.
Gradually whisk in the freshly grated Parmesan cheese until melted and smooth. Continue to stir for another 2-3 minutes, seasoning with salt and black pepper to taste.
Toss the drained pasta into the skillet with the Alfredo sauce. Mix gently, ensuring the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water.
Plate the pasta and sauce immediately. Garnish with additional Parmesan cheese and freshly cracked black pepper if desired.
