Slow Cooker Creamy Alfredo Pasta - A Holiday Favorite!
Ingredients
- —Pasta (12 oz - Fettuccine is traditional, but you can use any pasta shape you prefer such as penne or spaghetti.)
- —Unsalted Butter (1/2 cup - The base of the sauce; using unsalted butter allows you to control the saltiness of the dish.)
- —Heavy Cream (1 cup - This ingredient provides richness and helps create the creamy texture that Alfredo is known for.)
- —Grated Parmesan Cheese (1 cup - Freshly grated is best for a smoother melt and deeper flavor.)
- —Garlic (3 cloves, minced - Adds depth and aromatic flavor to the dish.)
- —Salt and Pepper (to taste - Essential for seasoning your dish without overpowering the cheesy flavor.)
- —Chopped Fresh Parsley (for garnish - Optional, but it provides a nice color contrast and a fresh taste.)
Instructions
- 1
In a large pot, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- 2
In a large saucepan over medium heat, melt 1/2 cup of unsalted butter.
- 3
Add the 3 cloves of minced garlic to the melted butter and sauté for about 1-2 minutes or until fragrant, being careful not to burn it.
- 4
Pour in 1 cup of heavy cream, stirring continuously. Bring the mixture to a gentle simmer, allowing it to heat through.
- 5
Gradually add 1 cup of grated Parmesan cheese, stirring until melted and combined. Allow the sauce to thicken slightly (about 3-5 minutes).
- 6
Season the sauce with salt and pepper to taste.
- 7
Incorporate the drained pasta into the sauce, tossing to evenly coat. If the sauce is too thick, add a little of the reserved pasta water to achieve the desired consistency.
- 8
Once everything is well mixed and heated through, remove the pasta from heat.
- 9
For garnishing, sprinkle chopped fresh parsley on top before serving. Enjoy your Alfredo pasta warm!