Description
A rich and velvety creamy fettuccine Alfredo made from scratch using simple pantry staples. Perfect for quick weeknight dinners or comforting family meals.
Ingredients
Scale
- 12 ounces (340 grams) fettuccine pasta, fresh or dried
- 6 tablespoons (85 grams) unsalted butter, softened
- 1 cup (240 ml) heavy cream, full-fat
- 2 cloves garlic, minced
- 1 ½ cups (about 150 grams) freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente (usually 10-12 minutes for dried pasta). Reserve 1 cup (240 ml) of pasta water before draining.
- While pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, avoiding browning.
- Pour in the heavy cream and lower the heat to medium-low. Let it simmer gently for 3-4 minutes, stirring occasionally to thicken slightly.
- Gradually add the freshly grated Parmesan cheese, stirring constantly to melt evenly into the cream. Keep heat low and stir until smooth and creamy.
- Season with salt and freshly ground black pepper to taste, remembering Parmesan is salty so season lightly first.
- Add the drained fettuccine directly to the skillet. Toss gently with tongs to coat every strand. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is reached.
- Remove from heat. Sprinkle with chopped fresh parsley if using, toss once more, and serve immediately.
Notes
Use freshly grated Parmesan cheese for best melting and smooth sauce. Avoid boiling the sauce after adding cheese to prevent separation. Reserve pasta water to adjust sauce consistency. Do not overcook pasta; al dente texture is ideal. For dairy-free or vegan versions, substitute coconut cream and vegan Parmesan but expect flavor differences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1 ½ cups (200
- Calories: 650
- Sugar: 2
- Sodium: 550
- Fat: 45
- Saturated Fat: 28
- Carbohydrates: 45
- Fiber: 2
- Protein: 20
Keywords: fettuccine Alfredo, creamy pasta, easy Alfredo sauce, homemade Alfredo, Italian pasta recipe, beginner friendly, comfort food