How to Make the Perfect Fettuccine Alfredo
Italian · Easy · 20 min · 4 servings
A rich and creamy Italian pasta dish made with butter and Parmesan cheese. It is simple to prepare and incredibly satisfying.
Why this recipe works
This Fettuccine Alfredo recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 20 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 620 calories with 22g 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:
- 400 g fettuccine pasta
- 115 g unsalted butter
- 240 ml heavy cream
- 150 g freshly grated Parmesan cheese
- 3 cloves garlic
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Step by step instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 240ml of pasta water before draining.
Step 2: Saute garlic
Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
Step 3: Build the sauce
Pour in the heavy cream and stir to combine with the butter. Simmer on medium-low heat for 3 to 4 minutes until the sauce thickens slightly.
Step 4: Add cheese
Remove the pan from heat and stir in the grated Parmesan cheese gradually. Stir constantly until fully melted and the sauce is smooth. Add pasta water a little at a time if the sauce is too thick.
Step 5: Toss and serve
Add the drained fettuccine to the sauce and toss well to coat every strand. Season with salt and pepper, garnish with fresh parsley, and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- heavy cream → half and half for a lighter sauce
- fettuccine → linguine or tagliatelle
- fresh parsley → fresh basil or chives
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding cheese to a pan that is too hot causes it to clump and become grainy
- Skipping the pasta water makes the sauce too thick and difficult to toss
- Overcooking the pasta makes it mushy and unable to hold the sauce properly
Nutrition facts
Per serving: 620 calories, 22g protein, 68g carbs, 30g fat, 3g fiber.
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