Creamy Fettuccine Alfredo (Print)
Ribbons of fettuccine coated in a rich, silky Parmesan-butter sauce for the ultimate Italian comfort experience.
# What You’ll Need:
→ Pasta
01 - 14 oz fettuccine
→ Sauce
02 - 1/2 cup unsalted butter
03 - 1 cup heavy cream
04 - 1 1/4 cups freshly grated Parmesan cheese
05 - 1/2 tsp fine sea salt, plus more to taste
06 - 1/4 tsp freshly ground black pepper
07 - Pinch of grated nutmeg (optional)
→ Garnish
08 - 2 tbsp chopped fresh parsley
09 - Extra Parmesan, for serving
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the heavy cream and bring to a gentle simmer, stirring frequently, for 2–3 minutes.
03 - Reduce the heat to low. Gradually whisk in the grated Parmesan until the sauce is smooth and creamy. Season with salt, black pepper, and nutmeg if using.
04 - Add the drained fettuccine to the sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until desired consistency is reached.
05 - Remove from heat. Plate immediately, garnishing with chopped parsley and extra Parmesan.
# Expert Tips:
01 -
- The sauce comes together in the time it takes pasta to cook, making it perfect for weeknight comfort
- Freshly grated Parmesan creates that restaurant quality velvety texture you cant get from store bought
02 -
- Never let the cream boil vigorously once cheese is added, or it will separate into a greasy mess
- The pasta water is liquid gold, its starch helps bind everything into that glossy restaurant consistency
03 -
- Use a microplane for the finest Parmesan texture, it melts almost instantly into the hot cream
- The nutmeg is optional but genuinely transformative, just the smallest pinch makes the flavor profile complete