Description
This Creamy Fettuccine Alfredo recipe delivers a rich and velvety sauce blended with garlic, Parmesan, and a touch of fresh parsley, perfect for a comforting Italian-inspired dinner. Ready in just 30 minutes, this dish combines tender fettuccine pasta with a luscious homemade Alfredo sauce, balanced by a hint of lemon juice and subtle spice from red pepper flakes.
Ingredients
Pasta
- 12 ounces fettuccine or linguine pasta
- 1 tablespoon kosher salt, plus more to taste
Sauce
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes, plus more for serving (optional)
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley leaves, plus more for serving (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper, plus more for serving
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add plenty of kosher salt and then the fettuccine or linguine. Cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the Sauce Base: While the pasta cooks, heat unsalted butter in a large skillet over medium heat. Add minced garlic and crushed red pepper flakes, cooking and stirring for about 2 minutes, ensuring the garlic does not burn.
- Add Cream and Seasonings: Pour in the heavy cream, then add minced parsley, garlic powder, and freshly ground black pepper. Whisk thoroughly to combine and bring the mixture to a light simmer. Reduce heat to medium-low to maintain a gentle simmer.
- Incorporate Parmesan Cheese: Gradually whisk in the freshly grated Parmesan cheese, continuing to simmer lightly for about 4 minutes until the cheese melts completely and the sauce is smooth and creamy without any stringiness.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce. Toss to coat each strand evenly. Stir in freshly squeezed lemon juice and adjust salt to taste. If the sauce is too thick or the pasta appears dry, add reserved pasta water a quarter cup at a time until the sauce reaches a glossy, smooth consistency.
- Serve and Garnish: Divide the creamy fettuccine Alfredo among serving bowls. Garnish with extra Parmesan cheese, additional fresh parsley, freshly ground black pepper, and optional crushed red pepper flakes for added heat.
Notes
- Reserve pasta water to adjust sauce consistency for perfect creaminess.
- Do not overcook garlic to prevent bitterness; cook just until fragrant.
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Add lemon juice at the end to brighten the rich sauce with a subtle tang.
- Optional red pepper flakes enhance the dish with a mild heat—adjust to your taste.
