Creamy Fettuccine Alfredo

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package directions until al dente.

Step 2: Reserve 1/2 cup of pasta water before draining the pasta.

Step 3: In a large skillet over medium heat, melt the butter.

Step 4: Add the minced garlic and sauté for about 1 minute until fragrant.

Step 5: Pour in the heavy cream and milk, stirring continuously until warmed through.

Step 6: Gradually whisk in the Parmesan cheese until fully melted and the sauce becomes smooth and creamy.

Step 7: Season the sauce with salt, black pepper, and ground nutmeg.

Step 8: Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly in the Alfredo sauce.

Step 9: If needed, stir in a splash of reserved pasta water to loosen the sauce.

Step 10: Garnish with chopped fresh parsley and additional Parmesan cheese before serving.

Storage and Reheating Tips

Store leftover Creamy Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave with a splash of milk or cream to help restore the creamy texture. Avoid overheating, as the sauce may separate. This dish is best enjoyed fresh but can also be frozen for up to 1 month.