Creamy Alfredo with Fettuccine (Printable)
Velvety Alfredo sauce combined with perfectly cooked fettuccine creates a satisfying Italian dish.
# What You'll Need:
→ Pasta
01 - 14 oz fettuccine
→ Alfredo Sauce
02 - 1/4 cup unsalted butter
03 - 2 cloves garlic, finely minced
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt, or to taste
08 - Pinch of freshly grated nutmeg (optional)
→ Garnish
09 - Freshly chopped parsley (optional)
10 - Extra grated Parmesan cheese
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup pasta cooking water then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally.
04 - Lower the heat to low and gradually whisk in the grated Parmesan until smooth and creamy. Season with black pepper, sea salt, and nutmeg if using.
05 - Add the drained fettuccine to the skillet and toss to coat thoroughly. If the sauce is too thick, stir in some reserved pasta water to adjust consistency.
06 - Plate immediately, garnishing with chopped parsley and additional Parmesan as desired.
# Expert Advice:
01 -
- It's ready faster than takeout but tastes like you spent hours in the kitchen.
- Once you nail the technique, you'll make this constantly because it actually costs less than most boxed meals.
- That moment when the sauce clings perfectly to warm fettuccine never gets old.
02 -
- Low heat when adding the cheese is not optional—high heat will split the sauce into separated, broken-looking bits that no amount of stirring will fix.
- That pasta water is liquid gold; even a tablespoon can rescue a sauce that's getting too thick.
- Fresh Parmesan makes the entire difference between something creamy and something that tastes plastic-y and dull.
03 -
- Warm your serving bowl under hot water for 20 seconds before plating—cold dishes steal the magic from warm Alfredo instantly.
- If someone asks why this tastes different from what they've made before, it's almost always because they used pre-grated cheese; this single swap transforms the whole thing.