Fettuccine Alfredo Recipe

Creamy, comforting, and quick—this Fettuccine Alfredo Recipe uses just a few quality ingredients to deliver restaurant-style flavor in under 30 minutes. Perfect for weeknight dinners or impressing guests with minimal effort.

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Course: Dinner, Main Course

Cuisine: Italian-American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Servings

Calories: 640kcal

Cost: $10

Equipment

1 Large pasta pot For boiling fettuccine with plenty of room to prevent sticking
1 Heavy-bottomed skillet Ideal for evenly heating butter and cream without scorching
1 Wooden spoon Perfect for stirring the sauce gently without scratching the pan
1 Long-handled tongs Helps toss the pasta with the sauce without breaking the noodles
1 Fine microplane grater For finely grating fresh Parmesan to melt smoothly into the sauce

Ingredients

1 lb Fresh fettuccine pasta Or 12 oz dried pasta
1 tablespoon Salt For pasta water
0.5 cup Unsalted butter
1 cup Heavy cream
1.5 cups Parmesan cheese Freshly grated
3 Garlic cloves Minced
0.25 teaspoon Black pepper Freshly ground
1 pinch Nutmeg Optional, traditional touch
2 tablespoon Fresh parsley Chopped, for garnish

Instructions

Boil fettuccine in salted water until al dente. Reserve some pasta water and drain.
In a heavy-bottomed skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2–3 minutes, stirring occasionally.
Stir in freshly grated Parmesan cheese until melted and smooth.
Add the cooked fettuccine and toss with tongs to coat in the sauce. Add reserved pasta water if needed to loosen the sauce.
Season with black pepper and a pinch of nutmeg. Garnish with chopped parsley and serve hot.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition