Description
A creamy and flavorful Fettuccine Alfredo recipe featuring a rich Parmesan and butter sauce infused with fresh sage for a delightful twist on the classic Italian pasta dish. Ready in just 20 minutes, this comforting meal serves six and is perfect for a cozy dinner.
Ingredients
Scale
Fettuccine Pasta
- 1 lb fettuccine
- Salt to taste
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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine once boiling and cook according to package instructions until al dente, typically around 8-10 minutes.
- Prepare the Sauce: While the pasta cooks, in a large skillet over medium heat, combine heavy cream, reserved pasta water, butter, and sage leaves. Stir continuously until the butter melts and the sauce begins to simmer, about 1-2 minutes. Then add half of the grated Parmesan cheese and stir until melted into the sauce.
- Combine Pasta and Sauce: Using tongs, transfer the cooked fettuccine directly into the skillet with the Alfredo sauce. Toss the pasta continuously for 1-2 minutes to coat evenly with the sauce.
- Finish and Serve: Season with salt to taste. Remove the skillet from heat and add the remaining Parmesan cheese. Toss thoroughly until the sauce is creamy and the pasta is well-coated. Serve immediately for best flavor.
Notes
- For a milder sage flavor, reduce the number of sage leaves to 5.
- Reserve some of the pasta water to help loosen and enhance the sauce’s creaminess.
- Use freshly grated Parmesan cheese for optimal taste and texture.
- Serve immediately to enjoy the best creamy texture before the sauce thickens.
