Ever since I can remember, Fettuccine Alfredo has been one of my favorite dishes to cook and most importantly, EAT! It is the epitome of comfort food with carbs, heavy cream, and cheese. Every time I ask my brother, Yoni, what he wants me to make for dinner, he immediately responds that he wants me to make my Fettuccine Alfredo. It is just seriously that delicious! The ultra-creamy sauce wrapped around the perfectly al-dente-cooked pasta is just magical!
Yeah, you read that right! We’re making the creamiest Fettuccine Alfredo EVER!
World’s Creamiest Fettuccine Alfredo
- 1 lb fettuccine
- 1 stick butter
- 1 ½ cups heavy cream
- 2 cups parmesan cheese grated
- Salt & Pepper to taste
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the instructions on the box.
- In a small frying pan, add the butter and cream. Simmer for 2-3 minutes on a medium flame, to thicken the cream. Add in the grated parmesan and stir until melted. Add salt and pepper to taste.
- Pour the drained fettuccine into the alfredo sauce and mix with tongs until all the pasta is coated in the sauce. Serve immediately