Fettuccine Alfredo
This creamy and indulgent Fettuccine Alfredo recipe is a luxurious take on the Roman classic. Originally a simple pasta tossed with butter and Parmesan, the dish evolved in the United States with the addition of heavy cream, creating that rich, velvety sauce we know today. This version balances richness with texture to deliver pure comfort and elegance in each bite.
Equipment
- Large Pot
- Large sauté pan
- Tongs
- Grater
- Measuring cups and spoons
Ingredients
- 12 oz fettuccine pasta preferably fresh, or high-quality dried
- 1 cup heavy cream use organic for best flavor and richness
- 4 tbsp unsalted butter European-style if possible, for higher butterfat
- 1 cup Parmesan cheese finely grated, preferably Parmigiano-Reggiano
- ½ tsp sea salt adjust to taste
- ¼ tsp freshly ground black pepper or to taste
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package instructions until al dente, usually 8–10 minutes for dried, or 3–4 minutes for fresh pasta. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, in a large sauté pan over medium heat (about 340°F / 170°C), melt the butter. Once melted and bubbling slightly, pour in the heavy cream. Stir to combine and let it simmer for 3–4 minutes until slightly thickened.
- Lower the heat to medium-low and gradually whisk in the grated Parmesan cheese until melted and the sauce becomes creamy. Add sea salt and black pepper to taste.
- Add the cooked, drained pasta directly into the sauce. Toss gently with tongs to coat every strand of fettuccine. If the sauce is too thick, add a bit of reserved pasta water, one tablespoon at a time, until you achieve the desired consistency.
- Plate immediately while hot. Sprinkle with chopped fresh parsley and an optional shaving of Parmesan for visual appeal and an extra umami kick.
Notes
- For a garlic-forward version, add 1 minced garlic clove to the butter while it melts.
- Swap out heavy cream for half-and-half to reduce richness—though the texture will be lighter.
- To make it vegetarian-friendly, ensure your Parmesan is made without animal rennet.
- Add grilled chicken, shrimp, or sautéed mushrooms to transform this into a heartier main course.
Nutrition
Calories: 735kcalCarbohydrates: 66gProtein: 21gFat: 44gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 191mgSodium: 764mgPotassium: 321mgFiber: 3gSugar: 3gVitamin A: 1578IUVitamin C: 2mgCalcium: 296mgIron: 2mg
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