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Creamy Garlic Fettuccine Alfredo

A rich and indulgent homemade alfredo sauce made with heavy cream, butter, and freshly grated Parmesan cheese, perfectly coating tender fettuccine noodles.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb fettuccine pasta dried or fresh
Sauce
  • 0.5 cup butter salted
  • 1.5 cups heavy cream
  • 2 tsp minced garlic freshly minced
  • 0.5 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups Parmesan cheese freshly grated

Equipment

  • Large pasta pot
  • Large skillet or saucepan
  • Whisk
  • Cheese Grater

Method
 

  1. Boil a large pot of salted water and cook fettuccine according to package instructions until al dente.
  2. In a large skillet over medium heat, melt the butter until bubbling.
  3. Add minced garlic to the butter and sauté for 1 minute until fragrant.
  4. Stir in the heavy cream, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
  5. Lower the heat and gradually whisk in the grated Parmesan cheese until melted and smooth.
  6. Drain pasta (reserve some water) and toss the noodles directly into the sauce until fully coated.

Notes

Always use freshly grated Parmesan from a block for the smoothest sauce. Pre-shredded cheese will result in a grainy texture.