Gluten-Free Fettuccine Alfredo made from scratch with only a few simple ingredients! This ultimate comfort food meal is easy to make in less than 15 minutes, about the time it takes to cook the pasta!
1Tablespoonfresh chopped Italian flat-leaf parsleyoptional
Instructions
Bring a large pot of water to a boil and season with salt. Cook the pasta according to package directions. Save about 1 cup of pasta water for later.
While the pasta cooks, make the Alfredo sauce:
In a large skillet, melt the butter over medium heat.
Add minced garlic and sauté until fragrant, 1 minute or so.
Stir in the heavy cream. Bring to a gentle simmer.
Turn heat to low or medium-low, continue to simmer the heavy cream to reduce for 5 minutes.
Reduce heat to low and gradually whisk the parmesan cheese into the cream mixture. Stir until smooth.
Season with pepper. Taste and season with a pinch of salt, if needed.
Add the cooked pasta to the Alfredo sauce. Toss gently to combine. Stir in a little pasta water as needed to thin the sauce.
Garnish with chopped Italian parsley, if desired. Serve immediately.
Notes
Don't overheat the sauce. If you overheat the sauce, you run the risk of scorching the cream, causing the sauce to separate or causing the cheese to curdle. Keep your heat low and take your time.
Get the good stuff. For the best results, use good quality parmesan cheese! Even better if you grate it yourself!
Don't make substitutions. This recipe is specifically written for heavy cream. If you try using milk, half and half, or non-diary substitutes, the sauce may not thicken properly.