Description

A rich and creamy Fettuccine Alfredo recipe featuring sage-infused sauce made with butter, heavy cream, and Parmesan cheese, served over perfectly cooked fettuccine pasta. This classic Italian-American dish is quick to prepare and full of comforting flavors.

Ingredients

Dry Ingredients

Salt to taste
1 ½ cups grated Parmesan cheese, divided
1 lb fettuccine

Wet Ingredients

1 cup heavy cream
½ cup butter
1 cup pasta water (reserved from cooking the pasta)

Herbs & Flavorings

10 sage leaves (reduce to 5 for milder flavor)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
Prepare the sauce: In a large skillet over medium heat, combine heavy cream, reserved pasta water, butter, sage leaves, and half of the grated Parmesan cheese. Stir the mixture continuously until the butter melts and the sauce starts to simmer, about 1-2 minutes.
Toss pasta in sauce: Using tongs, transfer the drained fettuccine directly into the skillet with the sauce. Toss the pasta continuously for 1-2 minutes to ensure it is thoroughly coated with the velvety sauce.
Finish and serve: Season the pasta with salt to taste, then remove the skillet from heat. Add the remaining Parmesan cheese and toss everything together until the sauce is creamy and evenly coats the pasta. Serve immediately.

Notes

Reserve some pasta water before draining, as it helps achieve the perfect sauce consistency.
Adjust the amount of sage according to your taste preference; reducing the leaves will mellow the flavor.
For a lighter version, substitute half-and-half for heavy cream, but the sauce may be less rich.
Use freshly grated Parmesan cheese for the best flavor and texture.