Ingredients:
8 oz fettuccine pasta
1/2 cup unsalted butter (1 stick)
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt (to taste)
Fresh parsley, chopped (for garnish)
Additional Parmesan cheese (for serving)
Directions:
Cook the Pasta:
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.
Make the Alfredo Sauce:
In a large skillet over medium heat, melt the butter. Once melted, add the heavy cream and bring it to a gentle simmer. Stir continuously for about 2-3 minutes, allowing the cream to heat up.
Add the Cheese:
Gradually whisk in the grated Parmesan cheese, continuing to stir until the cheese has melted and the sauce is smooth. This should take about 2-3 minutes. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Season the Sauce:
Stir in the garlic powder, black pepper, and salt (to taste). Adjust seasoning as needed.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly in the sauce. Heat everything together for about 1-2 minutes until warmed through.
Serve:
Divide the Alfredo pasta among plates or bowls. Garnish with freshly chopped parsley and additional Parmesan cheese if desired.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutesKcal: 580 per serving | Servings: 4