Fettuccine Alfredo Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package directions until just al dente (usually 8–10 minutes for dried; 2–3 minutes for fresh). Reserve 1/2 cup of the hot pasta cooking water, then drain the pasta and set aside. Do not rinse.

Cook shrimp (if using)

Pat 12 large shrimp dry. Toss with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Heat a large nonstick skillet over medium-high heat. When hot, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Remove shrimp to a plate and keep warm.

Cook chicken (if using)

If using chicken, slice 1 lb chicken breast into 1/2" strips or 1/2" cubes. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side (or until internal temperature reaches 165°F / 74°C) and golden. Remove from pan and keep warm, slicing into bite-size pieces if not already.

Start the sauce

In a large heavy-bottomed skillet or sauté pan over medium heat, melt 6 tablespoons unsalted butter. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant but not browned.

Add cream

Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk. Stir and bring just to a gentle simmer (do not boil). Reduce heat to medium-low and simmer gently for 3–4 minutes to slightly thicken, stirring frequently.

Incorporate cheese

Remove the pan briefly from the heat. Gradually whisk in 1 1/2 cups freshly grated Parmigiano-Reggiano (and 1/4 cup Pecorino Romano if using) in small additions so the cheese melts smoothly into the cream. If the sauce seems too thick, add up to the reserved 1/2 cup pasta water, a few tablespoons at a time, until you reach a silky, clingy consistency that will coat the pasta.

Season sauce

Return to very low heat. Stir in 1/2 teaspoon freshly ground black pepper and taste for salt; add salt to taste (a little usually suffices because the cheese is salty). Keep warm over the lowest heat, stirring occasionally. Do not boil the sauce once the cheese is added or it may become grainy.

Combine pasta and sauce

Add the drained fettuccine directly to the sauce pan. Toss gently with tongs or two forks for 1–2 minutes so the pasta is evenly coated and finishes cooking in the sauce. If needed, add more reserved pasta water 1–2 tablespoons at a time to loosen the sauce to your preferred consistency.

Finish and serve

If using shrimp or chicken, fold the cooked protein into the pasta and sauce until evenly distributed and warmed through. Sprinkle with 2 tablespoons chopped fresh parsley for color. Divide among 4 plates or shallow bowls and optionally top with extra grated Parmigiano and a crack of black pepper.