Description

A creamy and comforting Fettuccine Alfredo recipe featuring tender pasta tossed in a rich butter and heavy cream sauce, flavored with garlic powder, Parmesan cheese, and fresh parsley. Perfect for a satisfying Italian-inspired meal ready in just 35 minutes.

Ingredients

Units Scale

Fettuccine Pasta

300 g Fettuccine or pasta of choice
Salt (for pasta water, to taste)
200 ml Pasta Water

Sauce

4 tbsp Butter
500 ml Heavy Cream
1 tbsp Garlic Powder
1 cup Parmesan (Grated)
1/4 cup Parsley (Chopped)
Salt & Pepper (To taste)

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Instructions

Cook the Pasta: Bring a large pot of lightly salted water to a boil. Add the fettuccine or pasta of choice and cook for 8-10 minutes or until al dente. Drain the pasta but reserve 200 ml of the pasta water.
Prepare the Sauce Base: Melt the butter over low heat in a large pan or skillet. Once melted, pour in the heavy cream and stir to combine.
Season and Thicken Sauce: Stir in the garlic powder and let the cream and butter mixture simmer over low to medium heat for about 5 minutes until the sauce thickens slightly.
Add Pasta and Pasta Water: Add the cooked fettuccine and reserved pasta water to the sauce. Allow everything to simmer together for an additional 5-10 minutes, stirring continuously to blend flavors and achieve a creamy consistency.
Finish with Cheese and Herbs: Remove the pan from heat and mix in the grated Parmesan cheese and chopped parsley until well combined and melted into the sauce.
Season to Taste: Finally, season with salt and pepper according to your preference. Serve the Fettuccine Alfredo hot and enjoy!

Notes

Reserve some pasta water before draining to help loosen and enhance the sauce texture.
For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
You can substitute garlic powder with fresh minced garlic for a more robust garlic flavor.
Adding parsley at the end adds a fresh, vibrant touch—feel free to add more or substitute with basil.
Serve immediately for best texture; Alfredo sauce tends to thicken as it cools.