Here’s a classic, creamy Fettuccine Alfredo recipe—rich, simple, and restaurant-style:
Ingredients (serves 4)
- 12 oz (340 g) fettuccine pasta
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1–1 1/2 cups grated Parmesan cheese
- Salt and black pepper, to taste
- 1–2 cloves garlic, minced (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook fettuccine according to package instructions until al dente.
- Drain, reserving about 1/2 cup pasta water.
- Make the Alfredo sauce
- In a large skillet or saucepan, melt butter over medium heat.
- Optional: sauté garlic for 1 minute until fragrant.
- Pour in heavy cream and simmer 2–3 minutes, stirring frequently.
- Add cheese
- Gradually stir in Parmesan cheese until melted and smooth.
- If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Season with salt and black pepper to taste.
- Combine pasta and sauce
- Toss cooked fettuccine in the Alfredo sauce until well coated.
- Serve
- Plate the pasta and garnish with chopped parsley and extra Parmesan if desired.
💡 Tips
- Use freshly grated Parmesan for the creamiest, smoothest sauce—pre-grated can clump.
- Don’t boil the cream—just simmer gently to avoid curdling.
- Add grilled chicken, shrimp, or sautéed mushrooms for a complete meal.
- For a lighter version, you can substitute half the cream with milk, but it won’t be quite as rich.
If you want, I can also give a super-easy 20-minute Fettuccine Alfredo version with fewer dishes and no heavy cream, still creamy and tasty.
Do you want me to give that version?
