Fettuccine Alfredo Recipe
Creamy comfort in just 20 minutes, blending Parmesan Cheese, butter, and cream into a dreamy sauce.
Ingredients
- 12 ounces fettuccine pasta bronze-cut Italian Pasta holds sauce best
- 1 cup heavy cream substitute half-and-half or whole milk Greek yogurt for fewer calories
- 1/2 cup unsalted butter room temperature, European-style gives extra richness
- 1 cup freshly grated Parmesan Cheese look for Parmigiano-Reggiano, avoid pre-shredded
- 2 cloves garlic finely minced
- null Salt and freshly ground black pepper season gradually, tasting as you go
- null Pinch of freshly grated nutmeg optional—brings warmth to the Creamy Sauce
- null Chopped fresh parsley for garnish, adds a pop of color and freshness
Instructions
- Use a generous handful of salt—it should taste like the sea.
- about 10–12 minutes. Stir occasionally to prevent sticking.
- Add minced garlic and sauté until fragrant, about 30 seconds—don’t let it brown.
- until slightly thickened.
- Stir until the sauce is silky and smooth—if it clumps, reduce heat or add a splash of pasta water.
- Add the fettuccine to the skillet and toss to coat in the Creamy Sauce.
- If the sauce feels too thick, add reserved pasta water until it drapes the noodles perfectly.
- Pair with crusty garlic bread or a simple arugula salad.
Notes
Freshly grate your Parmesan Cheese. Stir slowly when adding cheese. Nutmeg is optional but gives a subtle warmth. Taste after the cheese goes in for salt adjustment.
Nutrition
Calories: 530kcal
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