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Summer Alfredo Pasta Recipe

This summer alfredo pasta recipe is one of the easiest you'll ever make. It's light and delicious, and requires no roux!
Course Main Course
Cuisine American
Keyword alfredo


  • large skillet
  • large saucepan


  • ½ cup Butter 1 Stick of Butter
  • 2 teaspoons Garlic minced
  • 2 cups heavy cream
  • Garlic Salt - to taste
  • 1 cup Parmesan fresh grated
  • 1 box (12 oz) Fettuccini noodles or equivalent
  • Parsley finely minced


  • Fill a large pot with water, and add a little olive oil, and sprinkle with garlic salt. Bring the water to a boil, and add the Fettuccini. Follow package directions to cook Pasta AL Dente. When the Pasta is done cooking (usually 9 - 11 minutes) pour into a colander, and drain.
  • In a large heavy bottom skillet, add the stick of Butter, and melt. Keep heat on medium low. Add the Minced Garlic, and cook about1 minute, stirring constantly, just until garlic begins to turn golden brown.
    Butter and minced garlic added to a heavy bottom skillet.
  • Add the Heavy Cream, stir, and simmer for 3 minutes. Sprinkle with Garlic Salt, and remove from heat. Place the Pasta in a large serving bowl, and pour the hot Alfredo Sauce over the Pasta in the serving bowl.
    Heavy cream and garlic salt added to the skillet.
  • Add the Parmesan Cheese, and toss the sauce and cheese with the Pasta, until blended.
    Shredded Parmesan cheese added to the skillet.
  • Makes 4 to 6 servings
  • Sprinkle with finely minced parsley.
    Minced parsley added to the skillet
  • Serve.
    Closeup photo of alfredo pasta served on a white plate.
  • Enjoy every bite!
    Closeup photo of a forkful of alfredo pasta.