Rich & Creamy Fettuccine Alfredo

Fettuccine Alfredo has a storied history that traces back to the early 20th century. The dish was created by Italian restaurateur Alfredo di Lelio in Rome. Legend has it that Alfredo developed the recipe to entice his ailing wife to eat. He combined fresh fettuccine with a simple sauce made of butter and Parmesan cheese, resulting in a dish that was rich, creamy, and utterly satisfying. The original version was far less decadent than what we often find today, relying on the quality of the ingredients rather than heavy cream.

Discover the creamy indulgence of homemade Fettuccine Alfredo! This timeless Italian classic combines fresh fettuccine with a luscious sauce made from high-quality butter, Parmesan cheese, and optional garlic. Learn about its history, essential ingredients, and variations to suit various dietary preferences. With our step-by-step guide, you’ll master the art of crafting this comforting pasta dish that’s perfect for any occasion. Enjoy every delightful bite of your culinary creation!

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Ingredients

12 oz fettuccine pasta

1 cup heavy cream

1/2 cup unsalted butter

1 cup freshly grated Parmesan cheese

1/2 teaspoon garlic powder (or 2 cloves fresh garlic, minced)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Zest of 1 lemon (optional, for brightness)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the rest and set aside.

Make the Alfredo Sauce: In a large skillet over medium-low heat, melt the butter. Once melted, add the heavy cream and garlic powder (or minced garlic). Stir continuously for about 2-3 minutes until the mixture is heated through but not boiling.

Add the Cheese: Gradually whisk in the Parmesan cheese until it is fully melted and the sauce is smooth. Continue cooking for another 2-3 minutes, allowing the sauce to thicken slightly. If it’s too thick, add a splash of reserved pasta water to reach your desired consistency.

Combine Pasta and Sauce: Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly. If needed, add more of the reserved pasta water, a little at a time, to ensure a creamy consistency.

Season and Serve: Season with salt and black pepper to taste. If desired, stir in the lemon zest for a refreshing touch. Serve hot, garnished with freshly chopped parsley and additional Parmesan cheese on top.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4 servings