Fettuccine Alfredo by Recipeincaption

Ingredients

• 1 lb fettuccine pasta
• 1/2 cup (113g) unsalted butter
• 2 cup (480 ml) heavy cream
• 1 1/2 cup (150g) freshly grated parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, freshly ground, or to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook fettuccine according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta well.
2. While the pasta cooks, melt the butter in a large skillet or wide pot over medium-low heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
3. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally, for 3-5 minutes until it slightly thickens.
4. Remove the skillet from the heat. Gradually whisk in the freshly grated Parmesan cheese until it melts completely and the sauce becomes smooth and glossy. If the sauce appears too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Add the drained fettuccine directly into the sauce in the skillet. Toss gently but thoroughly to coat the pasta evenly with the creamy Alfredo sauce.
6. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh chopped parsley if desired.