Entrée: Italy – Fettuccine Alfredo (Alfredo Fettuccine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

12 oz / 340 g penne pasta
1 cup (240 ml) heavy cream
1 cup (100 g) grated Parmesan cheese
4 tbsp (60 g) unsalted butter
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

1. **Cook the Pasta**: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
   
2. **Prepare the Alfredo Sauce**: In a large skillet over medium heat, melt the butter. Add the heavy cream and let it simmer gently for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until the sauce is smooth and creamy. Add salt and pepper to taste.

3. **Combine and Serve**: Add the cooked penne to the sauce. If needed, use some of the reserved pasta water to adjust the consistency of the sauce. Toss well to coat the pasta completely. Serve immediately, garnished with fresh parsley.