Creamy Alfredo Fettuccine (Print Version)

Tender fettuccine tossed in a smooth, creamy Parmesan sauce with garlic and butter.

# What You'll Need:

→ Pasta

01 - 14 oz fettuccine

→ Alfredo Sauce

02 - 4 tbsp unsalted butter
03 - 2 garlic cloves, minced
04 - 1 1/4 cups heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 tsp fine sea salt
07 - 1/4 tsp freshly ground black pepper
08 - Pinch freshly grated nutmeg

→ Garnish

09 - Freshly chopped parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Pour in heavy cream and bring to a gentle simmer. Stir frequently and cook for 2 to 3 minutes until slightly thickened.
04 - Reduce heat to low. Stir in Parmesan cheese, sea salt, black pepper, and nutmeg until the cheese melts and sauce is smooth.
05 - Add drained fettuccine to the skillet, tossing to coat thoroughly. Add reserved pasta water gradually as needed to reach desired sauce consistency.
06 - Plate immediately and garnish with chopped parsley and additional Parmesan if desired.

# Expert Tips:

01 -
  • It's ready in less time than ordering delivery, which means weeknight dinners feel effortless.
  • Creamy, luxurious sauce that tastes restaurant-quality but comes from your own stove.
  • Simple enough for beginners, but the trick with pasta water makes it taste professional.
02 -
  • Never add cold ingredients to hot cream or the sauce will break and look grainy—everything should be warm and patient.
  • Pasta water is your safety net; the starch in it creates an invisible emulsion that keeps the sauce clinging to the pasta instead of pooling at the bottom of the bowl.
  • If your sauce breaks or splits, don't panic—remove it from heat and whisk in a splash of cold cream, which usually rescues it.
03 -
  • Keep the heat low once cheese joins the party—high heat will cause it to separate and become grainy instead of silky.
  • Work quickly once the pasta is coated because Alfredo thickens as it cools, and you want to eat it while it's at its most luxurious.

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