Classic Creamy Alfredo Pasta

1.Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

2.While the pasta is cooking, melt the butter in a large skillet or pot over medium heat.

3.Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

4.Pour in the heavy cream and bring it to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.

5.Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it is fully melted and the sauce is smooth and creamy.

6.Season the sauce with salt and black pepper to taste.

7.Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly.

8.If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.

9.Serve immediately, garnished with extra Parmesan cheese and fresh parsley, if desired.