Prepare to transform an ordinary dinner into an extraordinary Italian feast with this mouthwatering Sun Dried Tomato Fettuccine Alfredo! Imagine twirling your fork into a plate of luxuriously creamy pasta, bursting with the rich, tangy flavor of sun-dried tomatoes and the aromatic essence of fresh garlic. This restaurant-quality dish is not just a meal—it's a culinary experience that will transport you straight to the heart of Italy, all from the comfort of your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun dried tomatoes, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 12 oz of fettuccine pasta, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1/2 cup of chopped sun-dried tomatoes, 2 cloves of minced garlic, salt, and pepper to taste. Also, prepare some fresh basil for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the fettuccine pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add a drizzle of olive oil if desired, then add the minced garlic. Sauté the garlic for about 1-2 minutes until fragrant, being careful not to burn it.
- After the garlic is fragrant, add the chopped sun-dried tomatoes to the skillet. Cook for an additional 2-3 minutes, allowing the flavors to meld and the tomatoes to soften slightly.
- Once the fettuccine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained fettuccine directly into the skillet with the sun-dried tomatoes and garlic.
- Pour the heavy cream over the pasta in the skillet, and stir to combine. Allow the mixture to simmer for about 2-3 minutes, letting the cream thicken slightly.
- Gradually add the grated Parmesan cheese to the skillet, stirring continuously until the cheese is melted and the sauce is creamy. If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach your desired consistency.
- Season the fettuccine Alfredo with salt and pepper to taste. Stir well to ensure the pasta is evenly coated with the creamy sauce.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve the Sun Dried Tomato Fettuccine Alfredo immediately, garnished with fresh basil leaves for an added touch of flavor and color.
- Enjoy your delicious Italian meal with a side of garlic bread or a fresh salad, if desired!
Tips
- Always reserve some pasta water before draining - it's liquid gold for creating the perfect sauce consistency!
- Use freshly grated Parmesan cheese for the most authentic and rich flavor.
- Be careful not to burn the garlic - it can quickly turn bitter and ruin the sauce's delicate flavor.
- For an extra creamy sauce, ensure your heavy cream and Parmesan are at room temperature before cooking.
- Don't overcook the pasta - aim for al dente to maintain the perfect texture.
- Fresh basil is key for garnishing - it adds a bright, aromatic finish to the dish.
- If the sauce is too thick, gradually add reserved pasta water to thin it out.
- For a lighter version, you can substitute half-and-half for some of the heavy cream.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 18g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 110mg
