Fettuccini Alfredo Recipe
Make Fettuccini Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Finishing & Garnish
Method
Pasta
- 1
Boil water and cook pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook uncovered, stirring occasionally, until al dente according to package directions (typically 8–12 minutes for dried; 2–4 minutes for fresh).
- 2
Before draining, reserve 1/2 cup of the starchy pasta cooking water into a heatproof measuring cup or bowl.
- 3
Drain the pasta in a colander and set aside. Do not rinse.
Alfredo Sauce
- 4
Melt butter and sweat garlic
While the pasta cooks, place a wide skillet or sauté pan over medium-low heat. Add 6 tablespoons unsalted butter. When butter is melted and foaming, add 2 minced garlic cloves and cook gently for 30–45 seconds until fragrant but not browned.
- 5
Add cream and milk
Pour in 1 1/2 cups heavy cream and 1/2 cup whole milk. Raise heat slightly to bring the mixture to a gentle simmer (do not boil). Stir frequently and let simmer 2–3 minutes so the dairy warms and begins to thicken slightly.
- 6
Incorporate cheese and season
Reduce heat to low. Gradually stir in 1 1/2 cups freshly grated Parmesan, a handful (about 1/4 cup) at a time, stirring continuously so the cheese melts smoothly into the sauce. Season with 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg if using. Taste and adjust seasoning.
Finishing & Serve
- 7
Combine pasta and sauce
Add the drained hot fettuccine directly to the skillet with the sauce. Toss gently with tongs or two forks to coat the pasta evenly. If the sauce seems too thick or clings without coating, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, tossing after each addition until you reach a creamy, glossy consistency that coats the noodles.
- 8
Adjust and finish
Continue cooking and tossing over very low heat 1–2 minutes so sauce and pasta marry. If needed, correct seasoning with additional salt or black pepper. Stir in 2 tablespoons chopped fresh parsley for brightness.
- 9
Plate and garnish
Divide the fettuccine Alfredo among 4 warm bowls or plates. Sprinkle each portion with extra grated Parmesan (about 1 tablespoon per serving) and a small pinch of chopped parsley. Serve immediately.