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Fettuccine Alfredo

Homemade fettuccine alfredo in a skillet sprinkled with fresh parsley with a serving spoons in it
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  15 min

Ingredients

  • 12 ounces fettuccine
  • ½ cup unsalted butter, cut into 8 pieces
  • 2 garlic cloves, minced
  • ¾ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1½ cups heavy whipping cream, room temperature
  • 2 cups freshly grated Parmesan cheese
  • Minced flat leaf parsley, for serving

Method

  1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until al dente according to the package directions. Drain.
  2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the garlic, garlic powder, nutmeg, salt, and pepper and cook, stirring, until the garlic is fragrant, about 1 minute.
  3. Slowly stir in the heavy cream and bring to a simmer. Add the Parmesan and simmer, stirring, until fully incorporated, about 2 minutes. Reduce the heat to medium-low and simmer until thickened, about 5 minutes more.
  4. Remove the pot from heat. Add the fettuccine and toss to coat. Garnish with fresh parsley and serve.