Description
This classic Fettuccine Alfredo recipe offers a rich and creamy pasta dish infused with aromatic sage and Parmesan cheese. Perfect for a quick yet indulgent meal, it combines al dente fettuccine with a luscious butter and cream sauce, enhanced by a subtle herbaceous note.
Ingredients
Scale
Pasta
- 1 lb fettuccine
- Salt to taste
- 1 cup pasta water (reserved from cooking the pasta)
Sauce
- 10 sage leaves (or 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 package instructions until al dente, typically around 10 to 12 minutes. Reserve 1 cup of 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 starts to simmer, about 1 to 2 minutes, allowing the flavors to meld.
- Toss the Pasta in Sauce: Using tongs, transfer the drained fettuccine directly into the skillet. Toss continuously for 1 to 2 minutes ensuring each strand is well coated and absorbs the creamy sauce.
- Finish and Serve: Season the dish with salt to taste. Remove from heat and stir in the remaining Parmesan cheese. Toss again until the sauce is creamy and evenly coats the pasta. Serve immediately for best flavor and texture.
Notes
- For a milder sage flavor, reduce the number of leaves to 5.
- Use freshly grated Parmesan for the best melting and flavor.
- Reserve pasta water carefully; it helps adjust the sauce consistency and adds flavor.
- Serve immediately to enjoy the creamy texture, as the sauce thickens upon standing.
- To make it lighter, substitute half of the heavy cream with whole milk, though it may reduce richness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
