Fettuccine Alfredo
Fettuccine in silky butter-parmesan cream — fifteen minutes to an immortal classic.
- Total
- 30 min
- Serves
- 4
The Roman-American icon, done right: fettuccine tossed in a pan where butter, heavy cream and a mountain of parmesan melt into a sauce that clings without gluing. Black pepper and parsley finish it. No shortcuts, no jarred anything — fifteen minutes and the kind of silky abundance that explains the dish's immortality.
Ingredients
- 1 lb Fettuccine
- 1/2 cup Heavy Cream
- 1/2 cup Butter
- 1/2 cup Parmesan
- 2 tbsp Parsley
- Black Pepper
Instructions
- Cook pasta according to package instructions in a large pot of boiling water and salt.
- Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in parmesan and add seasoning (salt and black pepper).
- Let the sauce thicken slightly and then add the pasta and toss until coated in sauce. Garnish with parsley, and it's ready.
Nutrition (per serving)
- Calories
- 800
- Protein
- 18 g
- Fat
- 50 g
- Carbs
- 70 g
Adapted from delish.com. Rewritten and re-photographed by MealIdeas.
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