Creamy Fettuccine Alfredo
Servings: 4
Ingredients
- 12- ounces fettuccine or linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes, plus more for serving (optional)
- 1 cup heavy creamer
- 2 tablespoons minced parsley leaves, plus more for serving (optional)
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper, plus more for serving
- 1 cup freshly grated or shredded parmesan, plus more for serving
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt to taste
Instructions
- Bring a large pot of water to a rolling boil. Once boiling, add the pasta and plenty of salt (I add 1 tbsp) and cook according to package directions.
- Meanwhile, in a large skillet, heat the butter over medium heat. Add the minced garlic and crushed red pepper flakes and cook, stirring, being careful not to burn, about 2 minutes.
- Add the heavy creamer, parsley, garlic powder, and black pepper and whisk until well combined. Bring to a light simmer and reduce the heat to medium-low.
- Add the parmesan and whisk until well combined, continue to simmer lightly until the cheese is melted and well incorporated into the sauce and not stringy, about 4 minutes.
- When the pasta is ready, reserve ½ cup of the pasta water then drain the pasta. Add the pasta to the sauce and toss until well combined. Add the lemon juice and more salt, to taste (I add about 1 teaspoon) and if the pasta seems dry or the sauce is too thick, add pasta water as needed, ¼ cup at a time, until the sauce thins out slightly and coats the pasta until it is nice and glossy.
- Serve as-is or with grilled chicken on top.