Classic Pasta Alfredo

Pasta Alfredo holds a special place in my heart; it's the ultimate comfort food that feels incredibly luxurious yet comes together surprisingly quickly. This recipe delivers that perfect balance of rich, velvety sauce coating every strand of pasta, making it a go-to for a weeknight treat or a cozy dinner party.

Ingredients

• 1 pound fettuccine pasta
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups heavy cream
• 2 cups freshly grated Parmesan cheese, plus more for serving
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
2. While the pasta cooks, melt the butter in a large saucepan or skillet over medium-low heat.
3. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Do not boil vigorously.
4. Remove the saucepan from the heat. Gradually add the grated Parmesan cheese, whisking constantly until the cheese is fully melted and the sauce is smooth and creamy.
5. Add the cooked and drained fettuccine to the sauce. Toss gently to coat all the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
6. Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh chopped parsley, if desired.