If you’re looking for a quick yet indulgent dish, the Pasta in Alfredo Sauce Recipe is a must-try. Rich and creamy Fettuccine Alfredo is not only one of the easiest pasta dishes to prepare but also a crowd-pleaser. The combination of fettuccine pasta mixed in a velvety Alfredo sauce made with fresh cream, vegetarian Parmesan cheese, butter, and a touch of seasoning creates a meal that is both comforting and delicious.
Pasta In Alfredo Sauce Recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Cuisine: Italian, World
Course: Brunch, Main Course, Snacks
Diet: Vegetarian
Difficulty Level: Moderate
Ingredients
For Cooking Pasta
- 226 grams (½ pound) fettuccine
- 6 cups water
- 1 teaspoons salt
- Other Ingredients
- 4 tablespoons unsalted or salted butter (30 grams)
- ½ teaspoon finely chopped garlic
- 1 cup whipping cream
- 6 tablespoons grated vegetarian Parmesan cheese (50 grams)
- ¼ teaspoon ground black pepper (or as required)
- A dash of grated nutmeg (optional)
- Salt to taste
For Garnish
- 1 tablespoon grated vegetarian Parmesan cheese
- 1 to 2 teaspoons chopped parsley or fresh herbs (optional)
Instructions
Cooking the Fettuccine
- Boil Water: In a deep pan, add 6 cups of water and 1 teaspoon of salt. Stir to dissolve the salt. Place the pan on high heat and bring the water to a boil.
- Cook Pasta: Once the water is boiling, add the fettuccine pasta. Use a spoon to gently push the pasta down into the water until fully submerged. Cook the pasta according to package instructions or until it is al dente—cooked through but still firm.
- Drain and Reserve Water: Drain the cooked pasta but save about ½ cup of the pasta water for later use. This starchy water can help adjust the sauce’s consistency if needed.
Making the Alfredo Sauce
- Melt Butter: While the pasta is cooking, start preparing the Alfredo sauce. In a large skillet, melt the butter over low heat. If you’re using salted butter, remember to adjust the salt you add later.
- Sauté Garlic: Once the butter has melted, add the chopped garlic and sauté for a few seconds until the raw aroma dissipates, but avoid browning the garlic.
- Add Cream: Pour in the whipping cream and whisk it together with the butter. Bring the cream to a gentle boil over low heat, stirring continuously to prevent burning.
- Thicken the Sauce: As the cream starts to simmer, continue to stir for about 1 to 2 minutes until it thickens slightly.
- Incorporate Cheese: Stir in the grated vegetarian Parmesan cheese until it melts and combines with the cream, creating a smooth sauce.
Combining Fettuccine and Sauce
- Mix Pasta and Sauce: Add the cooked and drained fettuccine directly into the Alfredo sauce. Use tongs to toss the pasta and sauce together, ensuring that each piece of pasta is evenly coated.
- Adjust Consistency: If the sauce seems too thick, add a bit of the reserved pasta water to achieve your desired consistency.
- Season: Taste the dish and season with salt, black pepper, and a dash of freshly grated nutmeg for added flavor. Mix well then turn off the heat.
Serving Suggestions
Serve your creamy Fettuccine Alfredo hot, garnished with extra grated Parmesan cheese and chopped parsley or fresh herbs. This dish pairs wonderfully with a garlic bread or side salad.
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days. When reheating, consider adding a splash of water or milk to loosen the sauce.