Creamy Fettuccine Alfredo (Print View)
Ribbons of fettuccine coated in a velvety Parmesan-butter sauce for classic Italian comfort.
# What You Need:
→ Pasta
01 - 14 oz fettuccine
→ Sauce
02 - 1/2 cup unsalted butter
03 - 1 cup heavy cream
04 - 1 1/4 cups freshly grated Parmesan cheese
05 - 1/2 tsp fine sea salt, plus more to taste
06 - 1/4 tsp freshly ground black pepper
07 - Pinch of grated nutmeg (optional)
→ Garnish
08 - 2 tbsp chopped fresh parsley
09 - Extra Parmesan, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the heavy cream and bring to a gentle simmer, stirring frequently, for 2–3 minutes.
03 - Reduce the heat to low. Gradually whisk in the grated Parmesan until the sauce is smooth and creamy. Season with salt, black pepper, and nutmeg if using.
04 - Add the drained fettuccine to the sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until desired consistency is reached.
05 - Remove from heat. Plate immediately, garnishing with chopped parsley and extra Parmesan.
# Expert Hints:
01 -
- Ready in just 25 minutes but tastes like it came from an Italian nonna's kitchen
- The sauce clings perfectly to every ribbon of pasta, coating each bite in pure decadence
02 -
- The sauce continues thickening off heat, so stop slightly thinner than your target consistency
- Room temperature cream incorporates more smoothly than cold from the fridge
03 -
- Grate your own Parmesan—pre-grated cheese has anti-caking agents that prevent smooth melting
- Don't let the sauce come to a rolling boil or the cream may separate