Fettuccine Alfredo

Instructions

1. Fill a large pot with water, about three-quarters full, and add a generous pinch of salt. Bring the water to a boil over high heat. This ensures your pasta absorbs the right amount of salt.
2. Once the water reaches a rolling boil, add the fettuccine pasta. Stir occasionally to prevent the pasta from sticking together. Cook according to the package instructions, usually about 10-12 minutes, until al dente (firm to the bite).
3. While the pasta is cooking, place a large skillet over medium heat. Add the butter and allow it to melt completely, making sure it doesn’t brown.
4. Once the butter is melted, slowly add the heavy cream to the skillet, stirring gently. Heat for about 3-4 minutes until the mixture is warm, but do not let it boil.
5. Gradually stir in the Parmesan cheese, a little at a time, until fully melted and the sauce is smooth. If the sauce is too thick, you can add a spoonful of the pasta cooking water to reach the desired consistency. Season with salt and freshly ground black pepper to taste.
6. Once the pasta is cooked, reserve 1/4 cup of the pasta water, then drain the pasta in a colander. Do not rinse the pasta; the starch will help the sauce cling.
7. Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss the pasta in the sauce until it is well coated. If needed, use the reserved pasta water to loosen the sauce.
8. Continue to toss the pasta over low heat until everything is heated through and the sauce clings to the pasta. Taste and adjust seasonings if necessary.
9. Divide the Fettuccine Alfredo into four pasta bowls. Garnish with freshly chopped parsley if desired. Serve immediately and enjoy!