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Butter, cream, Parmesan, garlic bread on the side. Fettuccine Alfredo is a high calorie dinner that wraps you in a warm, cheesy hug.
Preheat your oven to 400°F (200°C) for the garlic bread. Cut the French bread loaf in half lengthwise.
In a small bowl, combine 3 tbsp olive oil with 2 cloves minced garlic and a pinch of salt. Brush the mixture evenly over the cut sides of the bread and place on a baking sheet, cut side up.
Bake the bread for 8-10 minutes until golden on the edges. Remove, sprinkle with parsley, and slice just before serving for maximum crispness.
While the bread bakes, cook fettuccine in a large pot of salted boiling water. Stir occasionally, and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
In a large skillet over medium heat, melt 6 tbsp butter and sauté remaining 2 cloves minced garlic for 1 minute until fragrant (do not brown). Add heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes to slightly thicken.
Lower the heat, then stir in the grated Parmesan a handful at a time, whisking until the sauce is smooth and creamy. Season with 1 tsp salt and 0.5 tsp black pepper.
Add the drained fettuccine into the sauce, tossing gently over low heat. If needed, add reserved pasta water 1-2 tbsp at a time to achieve a silky, clingy sauce.
Plate the Alfredo pasta immediately, garnishing with chopped parsley and extra Parmesan if desired. Serve with warm garlic bread on the side.
