Ingredients:
12 oz fettuccine pasta
1 cup heavy cream
1/2 cup unsalted butter
1 1/2 cups grated Parmesan cheese
Salt and pepper to taste
Chopped parsley (optional for garnish)
Instructions:
1. Cook the fettuccine:
Boil a large pot of salted water. Add the fettuccine pasta and cook according to the package instructions (usually about 10-12 minutes) until al dente. Drain the pasta, saving about 1/2 cup of pasta water.
2. Prepare the Alfredo sauce:
In a large pan, melt the butter over medium heat. Add the heavy cream and bring it to a simmer, stirring constantly. Let it simmer for about 3-4 minutes until it thickens slightly.
3. Add the Parmesan:
Lower the heat and gradually add the grated Parmesan cheese. Stir continuously until the cheese melts completely and the sauce becomes smooth.
4. Combine pasta and sauce:
Add the drained fettuccine to the sauce. Toss well to coat the pasta in the creamy sauce. If needed, add a bit of the reserved pasta water to achieve the desired sauce consistency.
5. Season and serve:
Season with salt and pepper to taste. Garnish with chopped parsley, if desired. Serve hot and enjoy!
