Herb-Infused Alfredo with Fettuccine
This dish features a rich, creamy Alfredo sauce infused with fresh basil and thyme, served over al dente fettuccine. The sauce is made by gently simmering a mixture of butter, cream, cheese, and herbs until silky and smooth, resulting in a velvety and vibrant pasta dish with visible fresh herbs throughout.
Equipment
- Large pot for boiling pasta
- Medium saucepan
- Wooden spoon or spatula
Ingredients
- 12 oz fettuccine fresh or dried
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1 ½ cups grated Parmesan cheese
- 2 cloves garlic minced
- 1 bunch fresh basil chopped
- 1 bunch fresh thyme leaves removed, chopped
- to taste salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until just al dente, following package instructions. Drain and set aside.
- Melt the butter in a medium saucepan over medium heat, gently swirling until it foams and turns a light golden color, releasing a rich aroma.
- Add the minced garlic to the melted butter and sauté until fragrant, about 30 seconds, making sure it doesn't burn.
- Pour in the heavy cream, stirring gently to combine. Bring the mixture to a simmer, watching for it to thicken slightly and develop a subtle bubbling sound.
- Gradually add the grated Parmesan cheese, whisking continuously until the sauce becomes smooth and velvety. Season with salt and pepper to taste.
- Stir in the chopped basil and thyme, allowing the herbs to release their fragrant oils into the sauce, which should now look vibrant and speckled with green.
- Add the cooked fettuccine to the saucepan, gently tossing to coat each strand evenly with the herb-infused sauce. The sauce should cling smoothly and have a creamy consistency.
- Adjust seasoning with more salt or pepper if needed, and serve immediately, garnished with additional fresh herbs if desired. The pasta is glossy, fragrant, and generously coated with the herb-laden Alfredo sauce.
