Fettuccine Alfredo with Parmesan (Print)
Creamy, cheesy fettuccine with real ingredients, a comforting Italian classic in just 20 minutes.
# Ingredients:
→ Main Ingredients
01 -
12 ounces fettuccine, uncooked
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6 tablespoons unsalted butter
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3 cloves garlic, minced
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¼ teaspoon salt, or to taste
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¼ teaspoon black pepper, or to taste
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½ teaspoon dried oregano
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2 cups heavy cream
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2 cups Parmesan cheese, grated
09 -
¼ teaspoon red pepper flakes, optional for garnish
# Directions:
01 -
Bring a large pot of water to a boil over high heat. Salt generously and add the fettuccine. Cook according to package instructions until al dente. Reserve one cup of pasta water before draining.
02 -
In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for 30 seconds until aromatic. Season with salt, black pepper, and dried oregano.
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Pour the heavy cream into the skillet and stir consistently to prevent burning. Bring to a boil, then reduce heat to medium and cook for an additional 5 minutes, stirring occasionally.
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Stir in the grated Parmesan cheese and whisk until smooth and creamy.
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Add the cooked fettuccine to the skillet and toss to coat in the sauce. If the sauce is too thick, add some reserved pasta water to adjust the consistency.
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Garnish with additional Parmesan cheese and red pepper flakes, if desired. Serve immediately.
# Notes:
01 -
Use freshly grated Parmesan cheese for a smooth sauce.
02 -
Reserve pasta water to help loosen the sauce when combining.
03 -
Keep the heat low when adding cheese to prevent a grainy texture.
04 -
Serve immediately, as the sauce thickens quickly. If needed, loosen the sauce with reserved pasta water or warm cream.