Creamy Fettuccine Alfredo Parsley (Printable)
Silky fettuccine coated in a luscious Parmesan cream sauce, garnished with chopped fresh parsley.
# What You'll Need:
→ Pasta
01 - 14 oz fettuccine noodles
→ Sauce
02 - 1/4 cup unsalted butter
03 - 1 1/4 cups heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 2 garlic cloves, finely minced
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Garnish
08 - 2 tablespoons fresh Italian parsley, finely chopped
09 - Extra grated Parmesan cheese for serving
# How To Make:
01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning.
03 - Pour in heavy cream and stir to combine. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce slightly thickens.
04 - Add grated Parmesan, sea salt, and black pepper. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add drained fettuccine to skillet and toss to coat evenly. Gradually add reserved pasta water as needed to achieve desired consistency.
06 - Remove from heat, sprinkle with chopped parsley, and gently toss to distribute.
07 - Plate immediately, topping with additional Parmesan and parsley if preferred.
# Expert Tips:
01 -
- The sauce is so velvety and rich it feels like a secret indulgence you're sharing just between friends
- The fresh parsley adds just the right pop of brightness that takes this from heavy to heavenly
02 -
- Always save some pasta water before draining; its starchiness is the secret to getting that sauce to cling beautifully.
- Don't let the garlic brown or it will add bitterness—keep it gently fragrant.
03 -
- Use butter and cream at room temperature to help create the silkiest sauce possible.
- The slow addition of pasta water is your magic wand to perfect sauce texture—start small and add more as needed.