Description
A creamy and delicious fettuccine alfredo sauce perfect for any pasta dish.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 clove garlic (minced)
- 1½ cups heavy cream (room temperature)
- 6 ounces freshly grated Parmesan cheese
- to taste Kosher salt
- to taste Ground black pepper
- optional Minced fresh thyme
Instructions
- Melt the butter in a medium saucepan set over medium heat.
- Add the garlic and cook until lightly browned and fragrant.
- Remove the pan from the heat and let it cool for 3-5 minutes.
- Pour in the room temperature heavy cream. Whisk until combined.
- Once the cream is fully combined, place the pan back on the stove over low heat. Do not let the sauce come to a boil – keep it over low heat.
- Add the grated cheese and continually whisk the sauce together until the cheese is completely melted and evenly combined.
- Taste and season with salt, pepper, and thyme.
- Bring water in a large pot to a boil. Add 1 teaspoon of salt.
- Once the water is boiling, cook 16 ounces of fettuccine noodles to al dente according to package instructions.
- Drain, reserving ½ cup of the pasta cooking water.
- Mix the pasta with the sauce, adding cooking water as needed to reach the desired consistency. Serve immediately.
Notes
- If the butter has salt in it, the sauce may taste a bit too salty to you.
- If you don’t have heavy cream, you can make it using whole milk and full-fat butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 100mg