Classic Creamy Alfredo Pasta

1.Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking. Drain the pasta, reserving 1/2 cup of pasta cooking water, and set aside.

2.In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

3.Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let it cook for 3-4 minutes, stirring occasionally, until the cream slightly thickens.

4.Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.

5.Season the Alfredo sauce with salt and freshly ground black pepper to taste.

6.Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly with the sauce. Cook together for 1-2 minutes to allow flavors to meld.

7.Remove from heat and transfer the pasta to serving plates. Garnish with chopped fresh parsley if desired.

8.Serve immediately while hot for a comforting and rich dinner experience.