Fettuccine Alfredo Recipe
Make Fettuccine Alfredo Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Alfredo Sauce
Finish & Garnish
Method
Pasta
- 1
Boil water and cook pasta
Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 12 oz dried fettuccine and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the fettuccine and set aside briefly.
Alfredo Sauce
- 2
Sauté garlic in butter
In a large wide skillet or sauté pan over medium-low heat, melt 6 tablespoons unsalted butter. Add 2 minced garlic cloves and cook gently for 30–45 seconds until fragrant but not browned.
- 3
Add creams and reduce
Pour in 1 cup heavy cream and 1 cup whole milk. Increase heat slightly to bring the mixture to a gentle simmer (do not boil vigorously). Let simmer for 3–4 minutes, stirring frequently, to slightly thicken and meld flavors.
- 4
Incorporate cheese and seasonings
Reduce heat to low. Gradually whisk in 1½ cups freshly grated Parmesan cheese, a little at a time, until the sauce is smooth and velvety. Stir in 1 teaspoon salt, ½ teaspoon freshly ground black pepper, and 1/8 teaspoon finely grated nutmeg. Taste and adjust seasoning; Parmesan adds saltiness so adjust accordingly.
Finish & Garnish
- 5
Combine pasta and sauce
Add the drained fettuccine to the skillet with the sauce. Toss gently to coat. If the sauce seems too thick or clings without smoothing, add up to 1 cup reserved pasta cooking water a little at a time (2–3 tablespoons per addition) until the sauce reaches a silky consistency that evenly coats the noodles.
- 6
Final adjustments
Stir in 2 tablespoons chopped fresh parsley and ½ teaspoon lemon zest, if using, to brighten the flavor. Add an extra 2–4 tablespoons grated Parmesan (from the ¼ cup reserved) if you prefer a cheesier finish. Re-taste and add a pinch of salt or more pepper as needed.
- 7
Serve
Serve immediately while hot. Divide into 4 portions, sprinkle each with additional grated Parmesan and a small pinch of chopped parsley for garnish. Enjoy.