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Fettuccine Alfredo

Close-up of a plate of delicious Fettuccine Alfredo pasta coated in a rich, creamy sauce and sprinkled with black pepper.
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A classic Italian-American fettuccine Alfredo recipe with a rich, creamy sauce.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 cup (2 sticks) unsalted butter
  • 2 cups heavy cream
  • 2 cups grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Cook fettuccine according to package directions. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat.
  3. Pour in heavy cream and bring to a gentle simmer. Do not boil.
  4. Reduce heat to low and gradually whisk in grated Parmesan cheese until the sauce is smooth and thickened.
  5. Add drained fettuccine to the skillet with the sauce.
  6. Toss pasta to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  7. Season with salt and black pepper to taste.
  8. Serve immediately.

Notes

  • For a richer sauce, use more Parmesan cheese.
  • You can add cooked chicken or shrimp for a complete meal.
  • Freshly grated Parmesan cheese melts better than pre-grated.

Nutrition

Find it online: https://carlacooking.com/fettuccine-alfredo-recipe/