Fettuccine Alfredo Recipe
Fettuccine pasta in a traditional alfredo sauce (heavy cream, butter and parmesan cheese).
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Ingredients
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Pasta
Alfredo Sauce
Method
Pasta
- 1
Boil pasta
Bring a large pot of water (about 4-5 quarts) to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8-12 minutes for dried, 2-4 minutes for fresh).
- 2
Reserve pasta water and drain
Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside briefly while you finish the sauce.
Alfredo Sauce
- 3
Melt butter and warm cream
In a large skillet or sauté pan over medium-low heat, add 6 tablespoons unsalted butter. Once melted, add 1 cup heavy cream and stir to combine. Warm the mixture gently for 2-3 minutes; do not boil. Keep heat low to prevent separation.
- 4
Add garlic and seasonings
Stir in 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg (optional). Cook for about 30–45 seconds until fragrant, stirring constantly.
- 5
Incorporate cheese
Lower heat to very low. Gradually add 1.5 cups freshly grated Parmigiano-Reggiano, a handful (about 1/4 cup) at a time, stirring constantly until fully incorporated and the sauce is smooth and silky. If the sauce seems too thick, add 1–3 tablespoons of the reserved pasta water at a time to loosen to desired consistency.
- 6
Combine pasta and sauce
Add the drained fettuccine to the skillet with the sauce. Toss gently with tongs or two forks to coat the pasta evenly. If needed, add additional reserved pasta water (up to the reserved 1 cup) 1 tablespoon at a time to achieve a glossy, clingy sauce that coats the noodles.
- 7
Finish and serve
Taste and adjust seasoning with more salt and pepper if needed. Sprinkle 2 tablespoons chopped fresh parsley and an extra dusting of grated Parmesan on top. Serve immediately on warmed plates to maintain sauce texture.
