Creamy Fettuccine Alfredo

Ingredients

• 16 oz fettuccine pasta (one standard package)
• 3 tbsp unsalted butter
• 4 garlic (minced)
• 2 cup heavy whipping cream
• 1.5 cup grated Parmesan
• 0.5 cup shredded mozzarella
• 2 tbsp pasta water (reserved from boiling pasta)
• garlic powder (to taste)
• Italian seasoning (to taste)
• salt (to taste)
• pepper (to taste)
• red pepper flakes (to taste)
• parsley (for garnish)

Steps

1. 1

   Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package directions until al dente. Reserve at least 2 tablespoons of the pasta water before draining.

2. 2

   In a large skillet or pan over medium heat, melt 3 tablespoons of unsalted butter.

3. 3

   Add 4 minced garlic cloves to the melted butter and sauté until fragrant, being careful not to burn the garlic.

4. 4

   Pour in 2 cups of heavy whipping cream and stir to combine with the garlic butter.

5. 5

   Add 1 1/2 cups of grated Parmesan cheese and stir until the cheese begins to melt into the cream.

6. 6

   Add 1/2 cup of shredded mozzarella cheese and 2 tablespoons of the reserved pasta water.

7. 7

   Season the sauce with garlic powder, Italian seasoning, salt, pepper, and red pepper flakes to taste.

8. 8

   Reduce the heat to low-medium and let the sauce sit for 6-8 minutes. This is the key step to allow the mozzarella to fully incorporate and the sauce to thicken properly.

9. 9

   Once the sauce has thickened, add the cooked fettuccine pasta to the pan and toss thoroughly to coat every strand.

10. 10

    Garnish with fresh or dried parsley before serving.

Notes

The key to this recipe is patience; letting the sauce rest on low-medium heat for 6-8 minutes after adding the mozzarella is essential for achieving the correct thick, creamy consistency.

Nutrition per serving

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