Creamy Alfredo with Fettuccine (Print Version)
Silky fettuccine tossed in rich, creamy Parmesan sauce with garlic and butter.
# What You'll Need:
→ Pasta
01 - 14 oz fettuccine
→ Alfredo Sauce
02 - 4 tbsp unsalted butter
03 - 2 garlic cloves, minced
04 - 1 1/4 cups heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 tsp fine sea salt, plus more for pasta water
07 - 1/4 tsp freshly ground black pepper
08 - Pinch of freshly grated nutmeg (optional)
→ Garnish
09 - Freshly chopped parsley
# Step-by-Step Guide:
01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Pour in heavy cream and bring to a gentle simmer. Stir frequently and cook for 2 to 3 minutes until slightly thickened.
04 - Reduce heat to low. Stir in grated Parmesan, salt, pepper, and nutmeg if using, until cheese melts and sauce is smooth.
05 - Add drained fettuccine to the skillet and toss to coat evenly. Adjust sauce consistency by adding reserved pasta water gradually as needed.
06 - Plate immediately and garnish with freshly chopped parsley and extra Parmesan if desired.
# Expert Suggestions:
01 -
- It tastes like restaurant-quality Italian food, but you'll have it on the table in under 30 minutes without any stress.
- The sauce is forgiving enough for weeknight cooking but elegant enough to impress someone you're trying to cook for.
02 -
- Pre-grated Parmesan cheese will not melt smoothly because of the anti-caking powder; freshly grated is worth the two minutes it takes.
- Pasta water is your friend—a little of it stirred into the sauce creates emulsion magic that keeps everything silky rather than separating into grease and liquid.
03 -
- Add the Parmesan in stages rather than all at once, stirring between additions, and you'll never end up with a grainy, broken sauce.
- The residual heat in the pan keeps cooking even after you turn off the burner, so pull it from heat just before the sauce looks perfectly thick—it'll thicken a tiny bit more as it rests.