Butter Pasta Alfredo
Creamy, silky fettuccine tossed in a garlic-butter sauce with Parmesan—no heavy cream needed. Real restaurant texture in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 620
- Protein
- 22g
Ingredients
- 8 oz fettuccine
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, finely grated
- ½ tsp black pepper
- ½ whole lemon
Instructions
- 1
Boil salted water in a large skillet or pot. Add fettuccine and cook until al dente, ~9 minutes. Reserve 1 cup pasta water before draining.
- 2
Return the skillet to medium heat. Melt butter, then add minced garlic and cook 30 seconds until fragrant (don't let it brown).
- 3
Add the drained pasta to the skillet. Drizzle in 0.5 cup pasta water and toss constantly for 1 minute until silky.
- 4
Remove from heat. Add Parmesan and toss vigorously for 30 seconds. Add more pasta water if too thick; sauce should coat the noodles.
- 5
Season with black pepper. Squeeze lemon juice over the top and toss once more.
- 6
Serve immediately in warm bowls.
Tools you’ll need
- 12-inch skillet or large pot
- colander
- wooden spoon
- microplane or box grater
- kitchen towel (optional, for drying pasta)
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