Fettuccine Alfredo
Easy fettuccine alfredo recipe tastes like it’s straight out of your favorite restaurant! Deceptively simple to make in under 30 minutes with a few basic ingredients.
Servings 6 servings
Calories 634kcal
Equipment
- Large Pot
- Large saucepan
- Strainer
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
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions. Reserve ¼ cup of pasta water. Drain the pasta well.
- While the pasta cooks, In a large saucepan, melt the butter over medium heat. Add the garlic, and cook, stirring often, until fragrant, about 30 seconds. Stir in the cream. Cook, stirring often, until the cream is warm and bubbly, about 1 minute.
- Whisk in the parmesan, pepper, and salt until the cheese is melted and the sauce is smooth. Continue cooking, whisking occasionally, until the sauce thickens slightly, 1 to 2 minutes. (If pasta is not cooked yet, reduce heat to low to keep warm, whisking occasionally.)
- Add the cooked pasta and toss to coat. Stir in the reserved pasta water, 1 tablespoon at a time, until the sauce is your desired consistency. Serve immediately as the sauce will continue to thicken as it sits. Serve with additional parmesan and black pepper, if desired.
Video
Notes
- Timing: Check the directed cook time of your pasta before you start cooking. Try to cook the pasta and sauce so that both are ready within a minute or two of each other.
- Reserve pasta water: When cooking your pasta, save a little water for the best fettuccine alfredo. The starch in the water can help fix a broken sauce or thin out the sauce if it gets too thick — without sacrificing flavor.
- Add fresh parsley: To amplify the flavor or add a colorful garnish, chop up some fresh herbs like Italian parsley, chives, or basil, and add them to the sauce.
- Use up vegetables. This creamy cheese sauce is so versatile! Cook up some broccoli, chopped asparagus, or mushrooms, and add them to the dish for bulk.
- Make chicken fettuccine alfredo: If you want to add extra protein to the pasta dish, cook a chicken breast to your liking, slice it, and serve it on top of the pasta and cheese sauce. Or, follow my simple recipe for chicken alfredo.
- Try shrimp fettuccine alfredo. Cook peeled shrimp in butter and garlic and top the pasta. You can also follow my easy recipe for shrimp alfredo, which comes together in about 30 minutes!
Nutrition
Calories: 634kcal | Carbohydrates: 58g | Protein: 17g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 418mg | Potassium: 266mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1248IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 2mg