Creamy Alfredo Fettuccine Pasta (Printable version)

Silky fettuccine in a rich, buttery Alfredo sauce with Parmesan. A comforting vegetarian classic.

# Ingredient List:

→ Pasta

01 - 14 oz fettuccine pasta
02 - Salt, for pasta water

→ Alfredo Sauce

03 - 1/4 cup unsalted butter
04 - 1 1/4 cups heavy cream
05 - 2 garlic cloves, minced
06 - 1 cup freshly grated Parmesan cheese
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of ground nutmeg (optional)

→ Garnish

09 - 2 tablespoons chopped fresh parsley
10 - Extra grated Parmesan, to serve

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in heavy cream and bring to a gentle simmer, stirring occasionally for 2 to 3 minutes.
04 - Lower heat to low. Gradually add grated Parmesan, stirring constantly until fully melted and sauce is smooth. Season with black pepper and optional nutmeg.
05 - Add drained fettuccine to skillet and toss to coat evenly. Use reserved pasta water in small amounts to adjust sauce consistency if needed.
06 - Plate immediately, garnished with chopped parsley and additional grated Parmesan.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes, which means you can feed people something restaurant-quality on a weeknight without the stress.
  • The sauce is so silky and forgiving that even if you've never made it before, you'll feel like a confident cook.
  • Fettuccine holds onto the cream like it was meant for each other, creating bites that taste indulgent without being complicated.
02 -
  • The biggest mistake is adding the cheese too fast or at too high a heat, which turns it into scrambled bits instead of a smooth sauce, so patience here actually pays off.
  • Pasta water is your friend and fixes almost everything, so don't dump it down the drain like I used to before I understood that starchy liquid is what makes the sauce cling and stay creamy.
  • Using pre-shredded Parmesan will betray you with a grainy texture, so grate a block fresh even if it takes an extra minute.
03 -
  • If your sauce breaks and gets grainy, remove it from heat and whisk in a splash of cold cream or pasta water to bring it back to life.
  • The skim on top of heavy cream is actually pure fat and makes the sauce richer, so let it sit for a minute before pouring and use the top layer.

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