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
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 2 tablespoons kosher salt. Add 12 oz dry fettuccine and cook uncovered at a steady boil, stirring occasionally to prevent sticking, until al dente (follow package for time, typically 8–11 minutes).
- 2
Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside briefly (do not rinse).
Alfredo sauce
- 3
Prepare aromatics
Peel and finely mince 2 garlic cloves (or grate them).
- 4
Melt butter and warm cream
In a large wide sauté pan or skillet over medium-low heat, add 6 tablespoons unsalted butter. When butter has melted and is foaming gently, add the minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in 1 cup heavy cream and increase heat to medium-low, bringing the mixture to a gentle simmer (small bubbles around the edge). Stir and simmer 2–3 minutes to slightly thicken; do not allow a rapid boil.
- 5
Add cheese and seasonings
Reduce heat to low. Remove the pan from direct heat for 10–20 seconds to prevent cheese from clumping, then gradually whisk in 1.5 cups freshly grated Parmigiano-Reggiano and 1/4 cup grated Pecorino Romano (if using) until smooth. Add 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch of freshly grated nutmeg, stirring to incorporate. If the sauce feels too thick, whisk in a few tablespoons of the reserved pasta water to loosen.
Combine & finish
- 6
Toss pasta with sauce
Add the drained al dente fettuccine directly to the sauce in the skillet. Toss with tongs or two forks to fully coat the noodles. If sauce is too thick to coat evenly, add reserved pasta water 1–2 tablespoons at a time (up to about 1/2 cup) until the sauce reaches a silky, clingy consistency that coats the pasta.
- 7
Adjust seasoning and serve
Taste and adjust seasoning with additional salt and pepper if needed. Stir in 2 tablespoons chopped fresh parsley. Divide into 4 portions (servings). Plate and garnish each portion with the extra 1/4 cup grated Parmigiano-Reggiano and a crack of black pepper. Serve immediately while hot.