How to Make Fettuccine Alfredo
This creamy, buttery, and cheesy Fettuccine Alfredo recipe is incredibly easy to make at home. With just a few simple ingredients, you’ll have a restaurant-quality dish in under 30 minutes. Say goodbye to store-bought sauce and hello to homemade perfection.
Ingredients
- 12 oz fettuccine pasta
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 ½ cups freshly grated Parmesan cheese
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- ½ cup reserved pasta water optional
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of water to a boil and season generously with salt. Cook fettuccine until al dente, reserving ½ cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes, until fragrant.
- Pour in the heavy cream, stirring continuously. Let it simmer gently for about 5 minutes—do not let it boil.
- Lower the heat and gradually add the grated Parmesan cheese, stirring constantly until smooth and creamy.
- Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water.
- Taste and season with salt and black pepper.
- Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Use fresh Parmesan—pre-grated cheese won’t melt properly.
- If reheating, add a splash of milk or cream to loosen the sauce.
- Don’t skip the reserved pasta water; it helps the sauce cling to the noodles.
- For a protein-packed version, add grilled chicken or shrimp.