Fettuccine Alfredo
Recipe from Two Peas and Their Pod
This classic pasta dish is satisfying, comforting, and simple to make. It is always a dinner favorite!
Servings: 6
Calories: 625kcal
Ingredients
- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons fresh lemon juice, optional
- Salt and pepper, to taste
- Garnish: chopped fresh parsley and additional Parmesan cheese, optional
Instructions
- Bring a large pot of water to a boil and add salt. Cook pasta until al dente according. package instructions, stirring occasionally. Drain, reserving 1/4 cup of the pasta water. Set aside.
- Meanwhile, in a large skillet, heat the butter over medium heat until it melts, stirring occasionally. Whisk in the heavy cream and bring to a boil.
- Cook until sauce thickens, about 5 minutes. Stir in Parmesan cheese until it melts. Remove from heat and stir in lemon juice, if using. Season with salt and pepper, to taste.
- Toss the cooked pasta with the sauce, I like to use tongs to make sure all of the noodles are coated. Add a little pasta water if the sauce needs to be thinned out. Taste and season with additional salt and pepper, to taste, If necessary.
- Transfer pasta to a large serving bowl or individual bowls and garnish with parsley and additional Parmesan cheese, if using. Serve immediately.
Nutrition
Calories: 625kcal | Carbohydrates: 58g | Protein: 17g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 110mg | Sodium: 277mg | Potassium: 219mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 1mg