Description
This classic Fettuccine Alfredo recipe combines tender pasta with a rich, creamy sauce made from butter, heavy cream, sage, and Parmesan cheese. Ready in just 20 minutes, it’s a comforting Italian favorite perfect for a quick weeknight dinner or elegant meal.
Ingredients
Scale
For the Pasta
- 1 lb fettuccine
- Salt to taste
For the Alfredo Sauce
- 10 sage leaves (you can reduce to 5 for a milder flavor)
- 1 cup pasta water (reserved from cooking the pasta)
- 1 cup heavy cream
- ½ cup butter
- 1 ½ cups grated Parmesan cheese, divided
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce: While the pasta cooks, in a large skillet over medium heat, combine the heavy cream, reserved pasta water, butter, sage leaves, and half of the grated Parmesan cheese. Stir frequently until the butter melts and the sauce begins to simmer, about 1-2 minutes.
- Toss Pasta in Sauce: Using tongs, transfer the cooked fettuccine directly into the skillet with the sauce. Toss continuously for 1-2 minutes, ensuring the pasta is evenly coated with the creamy sauce.
- Finish and Serve: Season the pasta with salt to taste. Remove the skillet from the heat, add the remaining grated Parmesan cheese, and toss again until the sauce becomes creamy and clings well to the pasta. Serve immediately for best flavor and texture.
Notes
- For a milder sage flavor, reduce the number of sage leaves to 5.
- Reserve pasta water to adjust sauce consistency; it helps the sauce stick better to the pasta.
- Use freshly grated Parmesan for best flavor and smooth melting.
- Serve immediately to enjoy the creaminess; Alfredo sauce tends to thicken as it cools.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
