Introduction:
Creamy Garlic Parmesan Fettuccine Alfredo is the ultimate comfort food for any pasta lover. This indulgent dish combines tender fettuccine noodles with a rich, velvety Alfredo sauce made from butter, garlic, cream, and Parmesan cheese. Each bite is a mouthful of creamy, cheesy goodness with a fragrant hint of garlic, making it the perfect dinner for a cozy night in or a special meal with family and friends. Whether you’re a novice in the kitchen or an experienced home cook, this classic Italian-inspired dish is easy to make and sure to impress.
This recipe brings together the best of simplicity and luxury, creating a dish that is not only satisfying but also quick to prepare. In less than 30 minutes, you can have a restaurant-quality meal ready to serve. Let’s dive into how to create this irresistible Creamy Garlic Parmesan Fettuccine Alfredo.
Ingredients:
- 12 oz (340g) fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ¼ cups freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Extra Parmesan for serving (optional)
Preparation:
Step 1:
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente (firm to the bite), which should take about 8-10 minutes. Stir occasionally to prevent the pasta from sticking. Once cooked, drain the pasta, reserving about 1 cup of the pasta cooking water, and set the fettuccine aside.
Step 2:
While the pasta cooks, melt the butter in a large skillet or sauté pan over medium heat. Once the butter has melted and starts to bubble slightly, add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring frequently to avoid burning. The garlic should become fragrant but not browned.
Step 3:
Lower the heat to medium-low, and gradually pour the heavy cream into the pan with the garlic. Stir continuously to combine the butter, garlic, and cream. Allow the mixture to simmer gently for 3-4 minutes. This will help the flavors meld and create the base of your Alfredo sauce.
Step 4:
After the cream has simmered, slowly whisk in the freshly grated Parmesan cheese, one handful at a time. Stir until the cheese is fully melted and incorporated into the sauce. Continue to simmer the sauce for another 2-3 minutes until it thickens slightly. If the sauce becomes too thick, add a bit of the reserved pasta water (1-2 tablespoons at a time) to reach your desired consistency.
Step 5:
Season the sauce with salt and freshly ground black pepper to taste. Be mindful not to add too much salt since Parmesan cheese is already salty. Once the sauce is creamy and smooth, add the cooked fettuccine to the skillet. Toss the pasta gently in the sauce until it’s evenly coated. If needed, add a little more pasta water to loosen the sauce and ensure it clings perfectly to the noodles.
Step 6:
Remove the skillet from the heat and garnish the pasta with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot and creamy.
Cooking Notes:
- If you want a thicker sauce, you can let the Alfredo sauce simmer a little longer, allowing more of the cream to reduce.
- You can substitute half-and-half for the heavy cream if you want a lighter version, but note that the sauce may not be as rich or thick.
- Feel free to add proteins such as grilled chicken, shrimp, or sautéed mushrooms to make this dish more substantial.
- For added flavor, you can sprinkle a pinch of nutmeg into the Alfredo sauce – it’s a traditional ingredient in many Italian Alfredo recipes.
- Keep the sauce on medium-low heat while making it to avoid burning the garlic or curdling the cream.
Serving Suggestions:
- Pair this Creamy Garlic Parmesan Fettuccine Alfredo with a side of garlic bread or a fresh green salad for a balanced meal.
- A crisp white wine, such as a Chardonnay or Pinot Grigio, complements the richness of the sauce beautifully.
- If you’re looking for a heartier meal, grilled or roasted vegetables like asparagus or broccoli make excellent side dishes for this pasta.
Tips:
- For the best flavor, use freshly grated Parmesan cheese rather than pre-packaged grated cheese, which often contains additives that prevent it from melting smoothly.
- Don’t rinse the cooked pasta after draining it. The starch left on the pasta helps the sauce adhere better.
- If you like a stronger garlic flavor, you can increase the garlic to 5-6 cloves, or for a milder taste, reduce it to 2-3 cloves.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of cream or milk to the pasta before microwaving or heating on the stove to restore its creamy texture.
- Make sure to work quickly once the pasta is cooked and the sauce is ready, as Alfredo sauce is best served immediately while it’s still creamy and hot.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information: (per serving)
Calories: 700
Protein: 18g
Carbohydrates: 60g
Fat: 42g
Sodium: 760mg
Conclusion:
Creamy Garlic Parmesan Fettuccine Alfredo is a timeless dish that brings together simple ingredients to create a truly luxurious meal. The combination of rich, creamy Alfredo sauce and perfectly cooked fettuccine makes this recipe a go-to for those who love indulgent, satisfying flavors. Whether you’re cooking for yourself, your family, or guests, this dish is sure to be a hit every time. It’s versatile, easy to make, and perfect for a range of occasions, from a weeknight dinner to a special celebration. Enjoy the rich, comforting flavors of homemade Alfredo sauce with every bite of this creamy garlic-infused pasta.
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Creamy Garlic Parmesan Fettuccine Alfredo Recipe
- Total Time: 25 minutes
Ingredients
- 12 oz (340g) fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ¼ cups freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Extra Parmesan for serving (optional)
Instructions
Step 1:
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente (firm to the bite), which should take about 8-10 minutes. Stir occasionally to prevent the pasta from sticking. Once cooked, drain the pasta, reserving about 1 cup of the pasta cooking water, and set the fettuccine aside.
Step 2:
While the pasta cooks, melt the butter in a large skillet or sauté pan over medium heat. Once the butter has melted and starts to bubble slightly, add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring frequently to avoid burning. The garlic should become fragrant but not browned.
Step 3:
Lower the heat to medium-low, and gradually pour the heavy cream into the pan with the garlic. Stir continuously to combine the butter, garlic, and cream. Allow the mixture to simmer gently for 3-4 minutes. This will help the flavors meld and create the base of your Alfredo sauce.
Step 4:
After the cream has simmered, slowly whisk in the freshly grated Parmesan cheese, one handful at a time. Stir until the cheese is fully melted and incorporated into the sauce. Continue to simmer the sauce for another 2-3 minutes until it thickens slightly. If the sauce becomes too thick, add a bit of the reserved pasta water (1-2 tablespoons at a time) to reach your desired consistency.
Step 5:
Season the sauce with salt and freshly ground black pepper to taste. Be mindful not to add too much salt since Parmesan cheese is already salty. Once the sauce is creamy and smooth, add the cooked fettuccine to the skillet. Toss the pasta gently in the sauce until it’s evenly coated. If needed, add a little more pasta water to loosen the sauce and ensure it clings perfectly to the noodles.
Step 6:
Remove the skillet from the heat and garnish the pasta with freshly chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot and creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 700
- Sodium: 760mg
- Protein: 18g