Ingredients
Scale
- 250 g Tagliatelle (Fresh or dried)
- 1/2 cup Unsalted butter (Cubed)
- 1 cup Heavy cream
- 1 cup Parmesan cheese (Freshly grated)
- Salt, to taste
- Black pepper (Freshly ground), to taste
- 2 tbsp Fresh parsley (Chopped, for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil and cook the tagliatelle until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Melt the cubed butter in a large skillet over medium heat, stirring so it doesn’t brown.
- Pour in the heavy cream and bring to a gentle simmer, stirring often so the cream and butter combine.
- Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the drained tagliatelle to the skillet and toss to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water until it reaches a silky consistency.
- Plate the pasta, sprinkle with chopped fresh parsley, and serve immediately.
Notes
Use freshly grated Parmesan for the best melt and flavor; serve right away as Alfredo is best fresh and warm.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian