How to Make the Perfect Creamy Fettuccine Alfredo
Italian · Easy · 25 min · 4 servings
This rich and velvety Alfredo pasta comes together with just a few ingredients for a restaurant-quality result at home. The sauce clings beautifully to every strand of fettuccine.
Why this recipe works
This Creamy Fettuccine Alfredo recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 610 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 1.5 cups heavy cream
- 1.5 cups freshly grated Parmesan cheese
- 3 cloves garlic minced
- 0.5 tsp black pepper
- 0.5 tsp salt
- 0.25 cup pasta cooking water
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil and cook the fettuccine until al dente according to package directions. Reserve one quarter cup of pasta water before draining.
Step 2: Saute the Garlic
In a large skillet over medium heat, melt the butter and add the minced garlic. Cook for 1 to 2 minutes until fragrant, stirring constantly so the garlic does not brown.
Step 3: Build the Sauce
Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat. Stir frequently and let it cook for 3 to 4 minutes until it thickens slightly.
Step 4: Add the Cheese
Remove the skillet from heat and stir in the grated Parmesan cheese, salt, and black pepper until the sauce is smooth. Add a splash of reserved pasta water if the sauce is too thick.
Step 5: Toss and Serve
Add the drained fettuccine directly to the sauce and toss well to coat every strand. Serve immediately with extra Parmesan and freshly cracked pepper on top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → half-and-half for a lighter sauce
- fettuccine → linguine or pappardelle
- freshly grated Parmesan → Pecorino Romano for a sharper flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using pre-shredded Parmesan causes the sauce to become grainy and clumpy
- Cooking the sauce over high heat causes the cream to break and separate
- Not reserving pasta water leaves you without a way to loosen a sauce that is too thick
Nutrition facts
Per serving: 610 calories, 18g protein, 62g carbs, 34g fat, 2g fiber.
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