Creamy Authentic Fettuccine Alfredo Recipe Easy Homemade Pasta Dish
A rich and silky fettuccine Alfredo made with butter, heavy cream, and freshly grated Parmesan cheese, perfect for quick and comforting meals.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces (340 g) fettuccine pasta, preferably fresh or good-quality dried
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (240 ml) heavy cream, full-fat
- 1 cup (100 g) freshly grated Parmesan cheese
- 1 large clove garlic, minced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, finely chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add 12 ounces (340 g) of fettuccine pasta and cook according to package instructions, usually about 10-12 minutes for al dente. Stir occasionally to prevent sticking.
- While pasta cooks, start the Alfredo sauce. In a large skillet over medium heat, melt 1/2 cup (115 g) unsalted butter slowly. Add 1 minced garlic clove if using and sauté for about 30 seconds until fragrant but not browned.
- Pour in 1 cup (240 ml) heavy cream. Lower the heat to medium-low and let it gently simmer for 3-5 minutes, stirring occasionally. Keep warm and slightly thickened but do not boil.
- Remove the skillet from heat. Gradually whisk in 1 cup (100 g) freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
- Drain the pasta, reserving about 1/2 cup (120 ml) of pasta cooking water. Add the pasta to the sauce and toss gently to combine. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it up.
- Serve immediately, garnished with chopped fresh parsley. Serve on warmed plates to keep it cozy.
Notes
Salt pasta water generously to season pasta from within. Melt butter slowly and keep heat low when adding cream to prevent sauce separation. Gradually add cheese off heat to keep sauce smooth. Reserve pasta water to adjust sauce consistency. Serve on warmed plates. Leftovers can be stored up to 2 days and reheated gently with added cream or milk.
Nutrition
- Serving Size: About 1 cup cooked p
- Calories: 600
- Sugar: 2
- Sodium: 400
- Fat: 35
- Saturated Fat: 22
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
Keywords: Fettuccine Alfredo, creamy pasta, homemade Alfredo sauce, easy pasta recipe, comfort food, Italian pasta dish