Pasta Alfredo

 Pasta Alfredo

This creamy Pasta Alfredo features tender fettuccine tossed in a rich Parmesan cream sauce made with butter, garlic, and heavy cream. It’s a simple yet elegant dish that’s ready in under 30 minutes.

Ingredients (Serves 2–3):

• 250g (about 9 oz) fettuccine or pasta of choice

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• Salt and black pepper, to taste

• Fresh parsley, chopped (optional)

Instructions:

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside, reserving ½ cup of pasta water.

2. Make the Sauce
   In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the cream and bring to a gentle simmer.

3. Add the Cheese
   Lower the heat and stir in the Parmesan cheese. Whisk until smooth and creamy. Season with salt and black pepper to taste.

4. Combine with Pasta
   Add the cooked pasta to the skillet and toss to coat evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.

5. Serve
   Serve immediately, topped with extra Parmesan and chopped parsley if desired.

Tips:

• Use freshly grated Parmesan for a smoother sauce that melts evenly.

• Don't let the cream boil — keep it at a gentle simmer to prevent separation.

• For extra flavor, add cooked chicken, shrimp, or sautéed mushrooms.

• If the sauce thickens too much while sitting, reheat it gently with a splash of milk or pasta water.