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Ingredients
– 12 oz (340g) fettuccine pasta
– 1/2 cup (115g) unsalted butter
– 3 cloves garlic, minced
– 1 cup (250ml) heavy cream
– 1/2 cup (120g) grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Pour in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly thickened.
4. Remove the saucepan from the heat. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Add the cooked fettuccine pasta to the cheese sauce. Toss until the pasta is well coated, adding some reserved pasta water if the sauce seems too thick.
6. Serve the Alfredo pasta hot, garnished with chopped fresh parsley if desired.
Nutrition Information (per serving)
– Calories: 720
– Protein: 25g
– Fat: 56g
– Saturated fat: 35g
– Cholesterol: 150mg
– Carbohydrates: 40g
– Fiber: 2g
– Sugar: 2g
– Sodium: 350mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes.