Classic Fettuccine Alfredo
Indulge in the creamiest homemade Fettuccine Alfredo! This rich and buttery pasta dish is easy to make and perfect for any occasion.
Equipment
- Large pot
- Strainer
- Large skillet
- Wooden spoon
- Tongs
Ingredients
For the Pasta
- 12 oz fettuccine
- Water for boiling
- 1 tbsp salt
For the Alfredo Sauce
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 4 oz cream cheese softened
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg optional
For Garnish
- 2 tbsp fresh parsley chopped
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add fettuccine and cook until al dente according to package instructions.
- Drain and set aside, reserving ½ cup of pasta water.
Prepare the Alfredo Sauce
- In a large skillet over medium heat, melt the butter.
- Add minced garlic and sauté for 30 seconds until fragrant.
Incorporate Cream and Cream Cheese
- Lower heat to medium-low and pour in the heavy cream.
- Stir in softened cream cheese, breaking it apart with a spoon until fully melted.
Stir in Parmesan and Seasonings
- Gradually add Parmesan cheese, stirring constantly until smooth.
- Season with salt, black pepper, and a pinch of nutmeg (if using).
- If the sauce is too thick, add a splash of reserved pasta water.
Combine with Pasta
- Add drained fettuccine to the skillet and toss until well coated in the sauce.
- Let sit for a minute to thicken slightly.
Garnish and Serve
- Sprinkle with fresh parsley and serve immediately.
Notes
Use freshly grated Parmesan for the best creamy consistency.
Keep the heat low when making the sauce to prevent separation.
Add protein like grilled chicken or shrimp for extra heartiness.
For a lighter version, substitute half-and-half for the heavy cream.
Keep the heat low when making the sauce to prevent separation.
Add protein like grilled chicken or shrimp for extra heartiness.
For a lighter version, substitute half-and-half for the heavy cream.