Classic Fettuccine Alfredo
Classic Fettuccine Alfredo combines creamy homemade sauce with tender fettuccine noodles for a quick, elegant Italian dish. Ready in just 15 minutes, it’s rich, comforting, and perfect for easy weeknight meals or special occasions.
Equipment
- 1 Large saucepan
- 1 Pasta pot with strainer insert
- 1 Fine Grater or Microplane
- 1 Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- ½ teaspoon kosher salt
- A pinch of freshly ground black pepper
- ½ cup freshly grated Parmesan cheese plus extra for garnish
- Fresh parsley leaves chopped (optional, for garnish)
Instructions
- Cook the Fettuccine Pasta: Bring a large pot of salted water to a boil. Add the fettuccine noodles and cook according to the package directions until al dente—firm to the bite but fully cooked. Reserve about ½ cup of the starchy pasta water before draining the noodles. Drain the pasta and set aside.
- Prepare the Alfredo Sauce Base: In a large saucepan over medium heat, melt the butter gently until fully liquid but not browned. Pour in the heavy cream and stir to combine. Season the mixture with salt and freshly ground black pepper.
- Simmer and Thicken the Sauce: Bring the cream and butter mixture to a gentle boil, then reduce the heat to low. Let it simmer for 3 to 5 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon.
- Incorporate the Parmesan Cheese: Remove the pan from heat and gradually stir in the grated Parmesan cheese. Mix well until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine Pasta and Sauce: Transfer the cooked fettuccine to a large serving bowl or back into the pasta pot. Pour the Alfredo sauce over the noodles. Add reserved pasta water a little at a time (starting with about ¼ cup) to loosen the sauce to your preferred consistency. Toss everything gently to ensure the pasta is evenly coated.
- Serve and Garnish: Dish out the fettuccine Alfredo immediately onto plates. Sprinkle extra Parmesan cheese and chopped parsley over the top, if desired, for added flavor and a pop of color.
Notes
- Butter Choice: Using unsalted butter lets you control the saltiness more precisely, but salted butter works fine if that’s what you have.
- Cheese Quality: Freshly grated Parmesan yields the best flavor and texture; pre-grated cheese can be less creamy in sauce.
- Pasta Water Magic: The reserved pasta water contains starch that helps emulsify and thicken the sauce, so don’t skip this step!
- Consistency Tips: If your sauce thickens too much as it cools, gently rewarm it with a splash more cream or pasta water.
- Make It Your Own: Add sautéed mushrooms, grilled chicken, or steamed broccoli for extra texture and nutrients.
