Fettuccine Alfredo Recipe
A rich and creamy Fettuccine Alfredo made with butter, cream, and Parmesan—simple, comforting, and perfectly balanced with a silky, smooth sauce.
Ingredients
- 1/2 pound fettuccine pasta
- 2 tbsp unsalted butter , cubed
- 1/4 cup heavy cream
- 1 clove garlic , grated
- 1/4 cup grated parmesan cheese
- freshly ground black pepper
- sea salt
Instructions
- Bring a large pot of water to a boil and season it generously with salt. Cook the fettuccine until al dente, according to the package instructions. Before draining, reserve about 1 cup of the pasta water, then drain the pasta.
- While the pasta cooks, place a wide pan over medium-low heat and melt the butter gently. Once melted, add the grated garlic and heavy cream. Stir to combine, allowing it to warm through and come to a gentle simmer.
- Add half of the grated Parmesan to the cream and stir continuously until fully melted and smooth. Let the sauce simmer gently for 2–3 minutes to slightly thicken and develop flavor.
- Add the drained fettuccine directly into the pan and toss gently so the pasta is evenly coated in the sauce.
- Lower the heat and add the remaining Parmesan gradually, tossing continuously to create a smooth, creamy texture.
- Adjust the consistency with a splash of reserved pasta water if needed, until the sauce becomes silky and coats the pasta perfectly.
- Season with freshly ground black pepper and taste, adjusting with a little salt if needed.
- Serve immediately, finished with extra Parmesan and black pepper, while the sauce is at its best—smooth, glossy, and creamy.
Notes
- Use gentle heat
Keep the sauce at a low to medium-low temperature to prevent the cream from separating and the cheese from clumping. - Add Parmesan in stages
Incorporating half into the sauce first builds a smooth base, while the rest helps finish and balance the texture. - Reserve pasta water
This is your key tool to adjust the consistency—add it gradually to achieve a silky, well-coated sauce.