Creamy Fettuccine Alfredo (Printable)
Ribbons of fettuccine coated in a silky Parmesan and butter sauce—classic Italian comfort food at its finest.
# Ingredient List:
→ 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
# Steps:
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, meaning dinner is ready in under 30 minutes with almost zero effort
- Something about melting butter into cream and watching Parmesan disappear into silk makes you feel like you actually know what you are doing
02 -
- The sauce thickens incredibly fast once it comes off the heat, so have everything plated and ready before you stop cooking
- Adding cold cheese to hot cream can cause graininess, so let the cream cool slightly before whisking in the Parmesan
03 -
- Room temperature cream incorporates more smoothly than cold straight from the fridge
- The nutmeg amount seems tiny but it genuinely transforms the flavor from rich to complex