Oh yes—Fettuccine Alfredo, the ultimate creamy pasta indulgence 🍝✨. Rich, buttery, and comforting, yet surprisingly simple. Here’s how to nail it at home.
Classic Fettuccine Alfredo
Ingredients (serves 2–4)
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt & black pepper, to taste
- Optional: pinch of nutmeg
- Optional garnish: chopped parsley
Instructions
- Cook the pasta:
Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water, then drain. - Make the Alfredo sauce:
In a large skillet over medium heat, melt butter. Add heavy cream and simmer gently 2–3 minutes. - Add the cheese:
Lower heat, gradually whisk in Parmesan until smooth. Season with salt, pepper, and a pinch of nutmeg if using. If sauce is too thick, thin with reserved pasta water a little at a time. - Combine:
Toss cooked fettuccine in the sauce until coated evenly. Heat just until warmed through—don’t overcook or the cheese may clump. - Serve:
Plate immediately. Garnish with parsley and extra Parmesan if desired.
Tips for Perfect Alfredo
- Use freshly grated Parmesan—pre-grated doesn’t melt as smoothly.
- Don’t boil the cream; keep it gentle to avoid separating.
- Optional upgrades:
- Add grilled chicken or shrimp for protein
- Sautéed mushrooms or spinach for color and flavor
- Garlic: sauté 1 clove in butter before adding cream for a subtle kick
If you want, I can give you a restaurant-style ultra-rich version with browned butter and a silky, clingy sauce that sticks to every strand perfectly.
Do you want that elevated version?
