Name: Fettuccine Alfredo Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz fettuccine pasta; 4 tablespoons unsalted butter; 1 ½ cups heavy cream; 2 garlic cloves (minced); 1 ¼ cups freshly grated Parmesan cheese; ½ teaspoon salt; ¼ teaspoon black pepper; Pinch of nutmeg (optional); Chopped fresh parsley (for garnish)

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If there’s one dish that perfectly sums up the magic of simple Italian comfort food, it’s Fettuccine Alfredo. Picture silky ribbons of pasta, cloaked in a rich, velvety Parmesan cream sauce and kissed with a hint of garlic—ready in mere minutes, yet utterly luscious on a cozy night in or for impressing guests. Whether you’re whipping this up as a quick weeknight meal or treating yourself to something decadent, Fettuccine Alfredo proves you don’t need a laundry list of ingredients to create food that feels like a hug in a bowl.

Fettuccine Alfredo Recipe - Recipe Image

Ingredients You’ll Need

With Fettuccine Alfredo, the secret to perfection is in the quality and harmony of just a few staple ingredients. Each one brings its own note to the final dish: richness from cream and butter, umami depth from freshly grated Parmesan, and subtle brightness from a sprinkle of parsley.

Fettuccine pasta: The wide, flat noodles are ideal for cradling all that luxurious Alfredo sauce—choose a good-quality dried or fresh variety for best results.
Unsalted butter: Gives the sauce its classic silkiness and lets you control the saltiness.
Heavy cream: Responsible for the sauce’s outrageously creamy texture; don’t substitute here!
Garlic cloves (minced): A little goes a long way—fresh garlic adds aromatic depth without overpowering.
Freshly grated Parmesan cheese: Grate your own if possible; this amps up the flavor and helps the sauce melt without getting grainy.
Salt: Use sparingly and taste as you go, especially if your Parmesan is on the saltier side.
Black pepper: Brings a bit of earthy heat to balance the richness.
Pinch of nutmeg (optional): Just a whisper brightens and rounds out the creamy flavors beautifully.
Chopped fresh parsley (for garnish): Adds a pop of color and freshness for the finishing touch.

How to Make Fettuccine Alfredo

Step 1: Cook the Pasta

Fill a large pot with salted water and bring it to a rolling boil. Add your fettuccine and cook it until just al dente, following the package instructions—usually about 10 minutes. Don’t forget to reserve half a cup of starchy pasta water before draining! This is your secret weapon for a silky-smooth sauce.

Step 2: Start the Alfredo Sauce

In a spacious skillet set over medium heat, melt the unsalted butter. When it sizzles gently, toss in the minced garlic and sauté for just 30 seconds. You’re aiming for fragrant, not browned—this little step sets the foundation for your Fettuccine Alfredo sauce.

Step 3: Cream and Cheese Magic

Pour the heavy cream into your buttery, garlicky base and bring everything up to a gentle simmer. Now, reduce the heat and gradually stir in the freshly grated Parmesan cheese, along with the salt, black pepper, and nutmeg if you’re using it. Keep it moving so the sauce stays smooth as the cheese slowly melts and the mixture thickens—this should take about three to four minutes.

Step 4: Toss the Pasta

Add the hot, drained fettuccine right into the skillet. Use tongs to toss and swirl, coating every noodle with that dreamy Alfredo sauce. If it looks a bit thick, splash in a little reserved pasta water until you land on your preferred consistency—glossy, creamy, and beautifully clingy to the pasta.

Step 5: Serve and Enjoy

Once the Fettuccine Alfredo is silky and steaming, plate it promptly. Sprinkle with bright, fresh parsley and extra Parmesan for good measure. Dig in while it’s hot and experience the irresistible comfort of this Italian classic.

How to Serve Fettuccine Alfredo

Garnishes

A scatter of fresh, chopped parsley not only livens up the plate with vibrant color but also provides a hint of freshness to contrast the rich Alfredo sauce. For those who can’t get enough cheese, a final snowfall of freshly grated Parmesan is always a welcome touch. If you’re feeling a little fancy, crack some coarse black pepper over the top for subtle spice and stunning visual appeal.

Side Dishes

Fettuccine Alfredo shines brightest alongside light, crisp companions. Think a bright Italian salad tossed with lemony vinaigrette, or some garlicky sautéed broccoli rabe. A basket of warm, crusty bread is the perfect partner for gathering up every last drop of sauce, and if you like, roasted vegetables add welcome texture and color to your table.

Creative Ways to Present

Give your Fettuccine Alfredo the VIP treatment by twirling it into pasta nests with tongs before plating, or serve it in shallow bowls to show off that creamy sauce. For special occasions, top individual servings with shaved Parmesan “ribbons” or a drizzle of best-quality olive oil. Individual gratins or cast-iron mini skillets make for elegant, personal presentations that will wow at any dinner party.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Fettuccine Alfredo, transfer it to an airtight container and refrigerate within two hours of cooking. The sauce may thicken as it stands, but it will stay delicious for up to three days. Add a note on your fridge or “dibs” from family members are inevitable!

Freezing

While creamy pastas can get a little finicky in the freezer, you can freeze Fettuccine Alfredo for up to a month in a pinch. Place cooled portions in tightly-sealed, freezer-safe containers. Be prepared for a slight change in texture when you reheat, but a splash of cream or milk can help restore its signature silkiness.

Reheating

Gently reheat your chilled or thawed Fettuccine Alfredo in a skillet over low heat, adding a splash of cream or milk to revive the sauce and keep it from separating. Stir frequently and heat just until warmed through—overheating can make the sauce oily. The microwave works, too, but go in short bursts with lots of stirring for the smoothest results.

FAQs

Can I use pre-grated Parmesan cheese for Fettuccine Alfredo?

While pre-grated cheese is convenient, freshly grated Parmesan melts more smoothly and tastes significantly better in your Fettuccine Alfredo. If you must use pre-grated, look for one without added anti-caking agents to avoid a grainy sauce.

What protein can I add to Fettuccine Alfredo?

Grilled chicken, shrimp, or even seared scallops pair beautifully with the creamy sauce. Stir in cooked proteins at the end, just before serving, to keep everything juicy and tender.

How do I prevent the sauce from getting too thick?

Keep about half a cup of your starchy pasta cooking water for loosening up the Alfredo sauce. Add it a little at a time, tossing, until you reach your favorite consistency—creamy yet easily coating every strand.

Is it possible to make Fettuccine Alfredo gluten-free?

Absolutely! Just swap in your favorite gluten-free fettuccine or pasta shape and follow all the same steps. The sauce itself is naturally gluten-free, so everyone gets to enjoy the classic flavors.

What’s the best way to reheat Fettuccine Alfredo without breaking the sauce?

Gentle heat is your friend! Always reheat slowly over low heat, stirring in a bit more cream or milk to help revive the sauce’s creamy texture. Avoid high heat or long cooking times, which can cause the sauce to separate.

Final Thoughts

Fettuccine Alfredo is one of those rare dishes that delivers maximum comfort with minimum fuss, and it always feels just a bit luxurious. Give it a try—you might just find it becomes your go-to recipe whenever you want to treat yourself or someone you love to a deliciously creamy meal. Buon appetito!

Fettuccine Alfredo Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy decadence of homemade Fettuccine Alfredo with this classic Italian pasta recipe. Rich with Parmesan cheese and a touch of nutmeg, this dish is a comforting main course perfect for any occasion.

Ingredients

Scale

Pasta:

12 oz fettuccine pasta

Sauce:

4 tablespoons unsalted butter
1 ½ cups heavy cream
2 garlic cloves (minced)
1 ¼ cups freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
Pinch of nutmeg (optional)

Garnish:

Chopped fresh parsley (for garnish)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain and set aside.
Make the Sauce: In a skillet, melt butter and sauté garlic. Add cream, Parmesan, salt, pepper, and nutmeg. Cook until thickened.
Combine: Toss cooked pasta in the sauce. Adjust consistency with reserved pasta water.
Serve: Garnish with parsley and extra Parmesan. Enjoy!