Ingredients

The following ingredients have 4 Servings
  • 1 pound fettuccine
  • 2 Tablespoons unsalted butter
  • 2 cloves garlic (minced)
  • 1 cup heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Toppings (optional): more freshly grated Parmesan cheese and black pepper

Instruction

  • Make pasta according to package directions in salted water (no oil) for al dente.
  • Meanwhile, place a large saucepan or skillet over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
  • Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
  • Stir in Parmesan cheese, salt, and pepper until smooth and thick. Reduce heat to very low and keep warm while pasta is finishing cooking.
  • When pasta is al dente, drain pasta (do not rinse) reserving about 1/2 cup of pasta water. Stir pasta into alfredo sauce and cook and stir about one to two minutes. Add a little reserved pasta water if desired to thin sauce if needed.
  • Serve immediately. Sprinkle a little more Parmesan cheese and freshly ground black pepper on top if desired.