Fettuccine Alfredo Recipe | Creamy Italian Pasta at Home

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To make Fettuccini Alfredo

Fettucini Pasta – 300 Gms
Unsalted Butter – 50 Gms
Garlic – 2 Tbsp
Fresh Cream – 1 Cup
Parmesan Cheese – 100 Gms
Cooked Pasta Water
Salt
Pepper

[Music] Today, let’s make a creamy, indulgent fetuccini alfredo. Rich, simple, and absolutely delicious. I’m starting with 300 g of fetuccini pasta. In a large pot, bring water to a boil. Add a teaspoon of salt and drop in the pasta. Give it a gentle stir so it doesn’t stick. Cook until just tender, slightly more than 3/4 done. Drain, but remember to save some of that pasta water. Now, let’s make the sauce. In a wide pan, melt 50 g butter. Add 2 tbsps finely chopped garlic and saute for just a minute. We only want the aroma, not browning. Pour in 1 cup of fresh cream. Stir on low flame and add 100 g grated Parmesan cheese. To get that silky texture, add a cup of the reserved pasta water and mix well. Season with salt and crushed black pepper. Then toss in the cooked pasta. Coat it gently in the sauce. Finish with more parmesan and a sprinkle of parsley. And that’s it. Restaurant style fetuccini alfredo ready in minutes. Happy cooking with home cooking. [Music]

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