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A serving of fettuccine alfredo generously coated in creamy white sauce

Proven Way to Grow Fettuccine Alfredo Recipe

A rich and creamy classic, this Fettuccine Alfredo recipe guarantees a restaurant-quality dish every time. It's surprisingly simple to make and perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Fettuccine
  • 1/2 cup Unsalted Butter (1 stick)
  • 1 1/2 cups Heavy Cream
  • 2 cups Parmesan Cheese (freshly grated)
  • 2 cloves Garlic (minced, optional)
Seasoning & Garnish
  • Salt & Black Pepper To taste
  • Fresh Parsley (chopped, for garnish, optional)

Equipment

  • Large Pot
  • Whisk
  • Large Skillet
  • Tongs

Method
 

Cooking Instructions
  1. Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente, then reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, melt the butter in a large skillet over medium-low heat, then add minced garlic (if using) and cook for 1 minute until fragrant.
  3. Pour in the heavy cream and bring it to a gentle simmer, cooking for 2-3 minutes while stirring occasionally until it slightly thickens.
  4. Remove the skillet from the heat, then gradually whisk in the grated Parmesan cheese until the sauce is smooth and fully incorporated, seasoning with salt and pepper to taste.
  5. Add the drained fettuccine to the sauce, tossing with tongs to coat evenly, and add a splash of the reserved pasta water if needed to reach your desired consistency.
  6. Serve immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-grated. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out to your desired consistency.