Fettuccine Alfredo
Silky, unapologetically rich fettuccine with butter, cream, and Parmesan — the pasta for evenings meant for the table, not the kitchen.
Overview
Ingredients
Equipment
- Large pot
- Large skillet
- Cheese grater
Method
Cook the pasta
Cook the fettuccine in well-salted boiling water until al dente. Reserve about 1 cup pasta water before draining.
Melt the butter
Melt the butter in a large skillet over low heat.
Add the cream
Whisk in the heavy cream, garlic, and salt.
Simmer
Simmer for 5–8 minutes until the sauce begins to thicken.
First Parmesan
Stir in half the Parmesan until melted.
Add the pasta
Add the cooked fettuccine and toss.
Glossy finish
Add the remaining Parmesan and continue tossing, adding pasta water as needed until the sauce is glossy and coats the noodles.
Serve
Finish with black pepper and parsley.
Tips
Nutrition
Storage
Frequently asked
Why did my sauce turn grainy?+
Usually pre-shredded cheese (it's coated to resist melting) or heat too high. Fresh-grated Parmesan off the heat fixes both.
Can I make it without cream?+
Yes — the Roman way is butter, pasta water, and Parmesan emulsified together; lighter but genuinely good.
What goes with it?+
Grilled chicken or sautéed mushrooms turn it into a fuller dinner; a sharp green salad cuts the richness.
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