Italian · Main · Easy
Fettuccine Alfredo
Silky fettuccine wrapped in a glossy butter and Parmesan cream sauce. Simple, decadent, and on the table in about 20 minutes.
The whole recipe in 60 seconds
Fettuccine Alfredo, in 5 ideas
- Freshly grated Parmesan melts smoothly, the pre-shredded kind has anti-caking starch that makes sauces grainy.
- Keep the heat low once the cheese goes in, high heat is what makes Alfredo sauces split.
- The reserved pasta water is your insurance policy, it thins the sauce without watering down the flavor.
- Nutmeg is the quiet secret of classic Alfredo, a tiny pinch deepens the whole dish.
- Serve right away, the sauce firms up fast as it cools, so have the table ready.
What you need
Ingredients
- 12 oz fettuccine
- 6 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan
- 1/4 tsp nutmeg
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
How to make it
Directions
- Boil the fettuccine in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream, bring to a gentle simmer, and cook 3 minutes until slightly thickened.
- Reduce the heat to low and whisk in the Parmesan a handful at a time until melted and smooth. Stir in the nutmeg, salt, and pepper.
- Add the drained fettuccine and toss well, adding splashes of reserved pasta water to loosen the sauce until it clings to every ribbon.
- Serve immediately with extra Parmesan and the parsley scattered over the top.
Buy Parmesan wedges at the warehouse store and grate your own, it costs half as much per ounce as pre-grated and melts far better.