Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
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 stir continuously until warmed through.
Step 6: Add the Parmesan cheese, salt, black pepper, Italian seasoning, and nutmeg.
Step 7: Stir until the cheese is melted and the sauce becomes smooth and creamy.
Step 8: Add the cooked fettuccine to the skillet and toss until fully coated in the Alfredo sauce.
Step 9: If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
Step 10: Garnish with fresh parsley and extra Parmesan cheese before serving.
Step 11: Serve immediately while hot and creamy.
Storage and Reheating Tips
Store leftover Creamy Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to help restore the sauce.
Avoid overheating to prevent the sauce from separating.
Freezing is not recommended because cream-based sauces can lose their smooth texture after thawing.
Continue on the next page