Description
A rich and creamy Fettuccine Alfredo recipe featuring a decadent sauce made with butter, heavy cream, Parmesan cheese, and fragrant sage leaves. Ready in just 20 minutes, this classic Italian pasta dish is perfect for a quick yet indulgent dinner that serves six.
Ingredients
Scale
For the Pasta
- 1 lb fettuccine
- Salt to taste
For the Alfredo Sauce
- 10 sage leaves (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. Add the fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of the pasta water before draining.
- Prepare the Sauce: While the pasta cooks, heat a large skillet over medium heat. Combine the heavy cream, reserved pasta water, butter, sage leaves, and half of the grated Parmesan cheese. Stir continuously as the butter melts and the mixture 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 the pasta continuously for 1-2 minutes to ensure every strand is well coated with the sauce and heated through.
- Finish and Serve: Season the pasta with salt to taste. Remove the skillet from the heat, add the remaining Parmesan cheese, and toss again to create a creamy, well-coated sauce. Remove sage leaves before serving if desired.
Notes
- Reducing the sage leaves to 5 will give a subtler herb flavor if preferred.
- Use freshly grated Parmesan for the best texture and taste.
- The reserved pasta water helps loosen the sauce and improves its creaminess.
- This dish is best enjoyed immediately while the sauce is fresh and creamy.
