Easy Fettuccine Alfredo
This Easy Fettuccine Alfredo is creamy, rich, and simple to make! Perfect comfort food ready in under 30 minutes for any pasta lover.
Servings: 4 servings
Ingredients
- 16 ounces dried fettuccine pasta
- 1 pint heavy cream
- 1 cup unsalted butter cubed and softened to room temperature
- 5.3 ounces Parmesan cheese finely grated, divided use
- 1 teaspoon pizza seasoning
- Salt to taste
- Freshly cracked black pepper to taste
- Chopped fresh flat-leaf parsley for garnish
- Lemon wedges for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve about a cup of the pasta water and drain the pasta in a colander.
- In a large skillet over medium heat, melt the cubed butter. Pour in the heavy cream, whisking continuously to combine. Let it simmer gently for 2-3 minutes without boiling.
- Gradually add the finely grated Parmesan cheese to the cream and butter mixture, whisking until melted and the sauce is smooth. Stir in the pizza seasoning, salt, and freshly cracked black pepper to taste.
- Toss the drained fettuccine into the skillet with the Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Toss until pasta is well coated.
- Serve the fettuccine Alfredo garnished with chopped fresh parsley and a squeeze of lemon juice. Offer extra Parmesan on the side.
Equipment
- Large Pot
- Colander
- Large Skillet
- Whisk
- Measuring Cups and Spoons
- Serving spoon
Notes
- Cook pasta al dente to avoid mushy texture.
- Keep heat low when simmering sauce to prevent separation.
- Gradually add cheese to avoid lumpy sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of cream or pasta water to revive the sauce.