Alfredo Recipe
Pasta sautéed with alfredo sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Alfredo Sauce
Garnish (optional)
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt to the water.
- 2
Cook Pasta
Once the water is boiling, add 12 oz of fettuccine pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve a little pasta water if needed for the sauce.
Making Alfredo Sauce
- 4
Melt Butter
In a large skillet over medium heat, melt 1 cup of butter.
- 5
- 6
Add Heavy Cream
Slowly pour in 2 cups of heavy cream and bring to a gentle simmer. Stir continuously.
- 7
Incorporate Cheese
Gradually add 1 cup of grated Parmesan cheese, stirring until the cheese is completely melted and the sauce is smooth.
- 8
Season Sauce
Add 1 teaspoon of salt, 1 teaspoon of black pepper, and a pinch of nutmeg. Mix well to combine.
Combining Pasta and Sauce
- 9
Combine
Add the drained fettuccine pasta to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly with the sauce.
- 10
Adjust Consistency (if needed)
If the sauce is too thick, you can add a few tablespoons of reserved pasta water to reach your desired consistency.
Serving
- 11
Plate and Garnish
Serve the pasta hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.