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Fettuccine Alfredo - using only 6 ingredients

Fettuccine Alfredo - using only 5 ingredients. Simple preparation and top quality ingredients ensure the best, creamiest and most flavourful Fettuccine Alfredo every time.
Course Pasta
Cuisine Italian Inspired
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Author Barry C. Parsons

Ingredients

  • 3/4 pound package fresh fettuccine pasta about 350 grams
  • 1/3 cup real dairy butter no substitutes
  • 6 cloves finely chopped fresh garlic
  • 2 cups whipping cream 35% milk fat or greater
  • salt and pepper to season
  • 2 cups finely grated parmesan cheese Parmigiano Reggiano is best
  • 1-2 teaspoons finely chopped Italian parsley basil or oregano (optional)
  • in Some reserved water used boiling the pasta

Instructions

  1. Cook the fresh fettuccine in well salted boiling water as directed on the package. Be careful not to overcook the pasta; al dente or even a little under is best for this recipe.
  2. Melt the butter in a large sauté pan and add the chopped garlic over medium low heat. Cook until the garlic softens but does not brown.
  3. Add the whipping cream and simmer on medium heat for a few minutes until the volume reduces slightly.
  4. Add a pinch of salt and pepper. (Careful with he salt, if you don't want to use it that's fine, there is plenty in the parmesan cheese to provide seasoning)
  5. Add the drained cooked pasta to the pan and sprinkle in about 1/3 of the parmesan cheese. Toss well.
  6. Add the rest of the cheese in 2 portions tossing well after each addition. If at any time the alfredo sauce gets too thick, just add a little splash of the pasta water to loosen it up before adding more cheese.
  7. If using the fresh herbs, toss them in at the very end.
  8. Serve immediately.