Ohhh yes đđ Fettuccine Alfredoâcreamy, silky, indulgent, and surprisingly simple when done right. Letâs make it restaurant-level at home.
đ Fettuccine Alfredo
Ingredients (serves 4)
- 12 oz fettuccine pasta
- 1 cup heavy cream
- œ cup unsalted butter
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- 2 cloves garlic, minced (optional)
- Salt & freshly ground black pepper
- Optional: chopped parsley for garnish
- Optional: cooked chicken, shrimp, or broccoli for a full meal
Instructions
- Cook the pasta
- Boil fettuccine in salted water until al dente.
- Reserve œ cup pasta water, then drain.
- Make the sauce
- In a large skillet, melt butter over medium heat.
- Optional: add garlic and sauté 30 seconds.
- Pour in heavy cream, stir, and bring to a gentle simmer.
- Add cheese
- Gradually whisk in Parmesan cheese until smooth.
- If sauce is too thick, add reserved pasta water a little at a time to reach desired creaminess.
- Combine pasta and sauce
- Toss cooked fettuccine in sauce until evenly coated.
- Season with salt and black pepper to taste.
- Serve
- Sprinkle with extra Parmesan and chopped parsley.
- Optional: top with grilled chicken, shrimp, or lightly steamed broccoli.
đ„ Pro Tips
- Cheese: Always use freshly grated Parmesan; pre-grated doesnât melt the same.
- Creaminess: Donât overheat creamâgentle simmer keeps it silky.
- Add-ins: Sautéed mushrooms, sun-dried tomatoes, or spinach are fantastic.
- Make ahead: Sauce can be made ahead and gently reheated with a splash of milk or pasta water.
If you want, I can make a version thatâs:
- Extra rich and indulgent (double butter + cream)
- Lighter / lower-calorie
- Garlic-heavy for flavor punch
- One-pot version
Do you want it classic restaurant-style or loaded with extras?
