Easy Creamy Fettuccine Alfredo Pasta

Ingredients

• 12 oz fettuccine pasta (3/4 of a standard box)
• 4 tbsp butter
• 3 garlic (chopped)
• 1 cup heavy cream (warm)
• 12 oz evaporated milk (1 can, warm; can substitute with an additional cup of heavy cream)
• 1 oz cream cheese (optional)
• 1 cup parmesan and romano cheese (freshly grated)
• 1 tsp salt (plus more for pasta water)
• 0.5 tsp black pepper
• 0.5 tsp onion powder
• 1 tsp italian seasoning
• 1 tbsp fresh parsley (chopped (or 1 tsp dried))
• Slap Ya Mama seasoning (optional, to taste)
• 1 cup pasta water (reserved from cooking pasta)

Steps

1. 1

   Cook the fettuccine pasta in a large pot of salted boiling water until al dente.

2. 2

   Before draining, carefully save 1 cup (240g) of the starchy pasta water. Drain the remaining water and set the pasta aside.

3. 3

   In a large pan, melt 4 tablespoons of butter over medium heat.

4. 4

   Add the 3 cloves of chopped garlic to the melted butter and cook until fragrant.

5. 5

   Pour in 1 cup of warm heavy cream and 1 can (12 oz) of warm evaporated milk. Stir together. Using warm liquids helps prevent the sauce from becoming gritty.

6. 6

   Add 1 oz of cream cheese (if using) and whisk until incorporated.

7. 7

   Add 1 cup of freshly grated parmesan and romano cheese. Whisk continuously until the cheese is melted and the sauce is smooth and creamy. Note: If using aged parmesan, it may take longer to melt; fine grating is recommended.

8. 8

   Season the sauce with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, 1 tsp italian seasoning, and Slap Ya Mama seasoning if desired.

9. 9

   Toss the cooked pasta into the sauce until every strand is thoroughly coated.

10. 10

    Gradually add the reserved pasta water a little at a time to thin out the sauce until it reaches your preferred consistency.

11. 11

    Garnish with 1 tablespoon of fresh chopped parsley and serve immediately.

Notes

The author suggests using warm heavy cream and evaporated milk to ensure a smooth, non-gritty sauce. If you prefer, you can substitute the evaporated milk with an additional cup of heavy cream. For the cheese, freshly grating it (rather than using pre-shredded) is highly recommended for better melting.

Nutrition per serving

• main
• pasta
• alfredo
• vegetarian
• dinner
• creamy
• comfort food