Fettuccine Alfredo (Creamy Parmesan Pasta)

Ingredients

• 12 oz fettuccine pasta
• 1/2 cup butter
• 1 cup heavy cream
• 1.5 cups grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Cook the fettuccine pasta in a large pot of salted boiling water until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water, then drain.

2. 2

   In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, being careful not to brown it.

3. 3

   Lower the heat to medium-low. Whisk in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring frequently, until the cream reduces slightly.

4. 4

   Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth and creamy. If the sauce becomes too thick, stir in a splash of the reserved pasta water to reach your desired consistency.

5. 5

   Add the cooked fettuccine to the skillet and sauté for 1-2 minutes, tossing constantly with tongs to coat the pasta in the Alfredo sauce.

6. 6

   Remove from heat. Stir in the chopped fresh parsley. Serve immediately, topped with extra Parmesan cheese if desired.