Creamy Fettuccine Alfredo

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

Step 2: In a large skillet over medium heat, melt the butter.

Step 3: Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 4: Pour in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes, stirring occasionally.

Step 5: Gradually whisk in the grated Parmesan cheese until melted and smooth.

Step 6: Season the sauce with salt, black pepper, and nutmeg if using.

Step 7: Add the cooked fettuccine to the sauce and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.

Step 8: Garnish with chopped parsley and extra 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 or in the microwave with a splash of milk or cream to restore the creamy texture. Avoid overheating, as the sauce may separate.