Description
This classic Fettuccine Alfredo recipe is rich, creamy, and made with just a few simple ingredients—perfectly cooked pasta tossed in a luxurious Parmesan cream sauce.
Ingredients
- 1 pound fettuccine pasta
- 1/2 cup salted butter
- 2 cups heavy cream
- 1 to 1 1/2 cups freshly grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon cracked black pepper
- Optional: chopped parsley for garnish
Instructions
- Cook the fettuccine pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- In a large skillet or saucepan over medium heat, melt the butter and pour in the heavy cream. Cook for 5 to 7 minutes, stirring often, until it begins to thicken slightly.
- Lower the heat and slowly add the grated Parmesan cheese, stirring constantly, until the cheese is melted and the sauce is smooth.
- Season with salt and cracked black pepper to taste.
- Add the cooked fettuccine to the skillet and gently toss to coat the pasta evenly with the Alfredo sauce.
- Let the pasta sit for a minute or two to absorb the sauce. Serve immediately, garnished with additional Parmesan and chopped parsley if desired.
Notes
- Use freshly grated Parmesan for the best flavor and texture—pre-shredded cheese doesn’t melt as smoothly.
- Adjust sauce thickness by adding a bit of reserved pasta water if needed.
- Serve immediately for the creamiest texture.
- You can add cooked chicken, shrimp, or vegetables for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 785
- Sugar: 2g
- Sodium: 590mg
- Fat: 53g
- Saturated Fat: 33g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 180mg
