Description
A classic Italian pasta dish, Fettuccine Alfredo features tender fettuccine noodles tossed in a rich and creamy sauce made from butter, heavy cream, Parmesan cheese, and aromatic sage leaves. This comforting meal comes together in just 20 minutes, perfect for a quick yet indulgent dinner for six.
Ingredients
Scale
Pasta
- 1 lb fettuccine
- Salt to taste
- 1 cup pasta water (reserved from cooking the pasta)
Sauce
- 10 sage leaves (reduce to 5 for a milder flavor)
- 1 cup heavy cream
- ½ cup butter
- 1 ½ cups grated Parmesan cheese, divided
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining.
- Prepare the sauce: 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 continuously 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 the pasta continuously for 1-2 minutes to coat it thoroughly with the creamy sauce.
- Season and finish: Season the pasta with salt to taste, then remove the skillet from the heat. Add the remaining Parmesan cheese and toss again until the sauce is creamy and evenly coats the noodles. Serve immediately.
Notes
- For a milder sage flavor, reduce leaves to 5 or omit if preferred.
- Save pasta water to help emulsify the sauce and achieve a silky texture.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Serve immediately to prevent the sauce from thickening too much.
- Optionally, garnish with additional fresh sage or parsley for contrast.
