Fettuccine Alfredo

Make Fettuccine Alfredo tonight: creamy, simple, and ready in about 25 minutes. Try this classic Fettuccine Alfredo recipe now.

Ingredients

• 1 (16-ounce) package fettuccine pasta (454g)
• ½ cup unsalted butter (113g)
• 3 garlic cloves (minced (1 tablespoon))
• 1 cup heavy whipping cream (240mL)
• 1 cup freshly grated Parmesan cheese ((113g), plus more for serving)
• ½ teaspoon ground black pepper
• ¼ teaspoon salt

Instructions

Step 1: Cook the fettuccine

Bring a large pot of generously salted water to a rolling boil and add the fettuccine, cooking it until just al dente following the package timing. Before draining, ladle and reserve about a quarter cup of the starchy pasta water into a small glass jar. Drain the pasta very well so the strands remain glossy but not waterlogged, and set the drained fettuccine aside on the painted pine surface briefly while you prepare the sauce.

Step 2: Build the cream base

In a large saucepan on the work surface (not on a stove in the image), melt the unsalted butter until it becomes foamy and fragrant. Add the minced garlic and stir until fragrant for about thirty seconds, then pour in the heavy cream. Stir gently while the cream warms and becomes bubbly, creating a smooth, warm milky pool that is ready to receive the cheese.

Step 3: Finish and thicken the Alfredo sauce

Whisk the freshly grated Parmesan into the warm cream and butter mixture until the cheese melts into a silky, cohesive sauce. Season with ground black pepper and a pinch of salt, whisking continuously until the sauce is smooth and begins to thicken slightly—still pourable but clinging luxuriously to a whisk. Keep the whisk resting in or on the rim of the pan to show the active tool and the sauce's glossy, velvety texture.

Step 4: Toss, adjust, and serve immediately

Add the cooked fettuccine to the finished Alfredo sauce and toss thoroughly to coat every ribbon of pasta. Incorporate the reserved starchy pasta water, a tablespoon at a time, until the sauce reaches a luscious, silky consistency that lightly coats the noodles. Serve immediately in a shallow round bowl, finish with an extra grating of Parmesan, a light dusting of freshly ground black pepper, and a small sprinkle of chopped parsley for color and freshness.

Notes

• Reserve a quarter cup of pasta water to adjust sauce consistency.
• Use freshly grated Parmesan for the best texture and flavor.
• Reheat gently with a splash of cream or reserved pasta water to restore silkiness.
• Taste and adjust salt and pepper at the end before serving.
• For a lighter version, fold in peas and lemon zest.