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Fettuccine Alfredo Recipe

Classic, creamy Fettuccine Alfredo made with butter, cream, and Parmesan for a rich and comforting pasta dinner.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings: 6 servings

Ingredients

  • 16 ounce fettuccine package
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 pint heavy cream
  • 1 cup grated Parmesan cheese plus more for serving
  • 1/2 teaspoon garlic pepper
  • salt to taste

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente; drain and set aside, reserving a little pasta water.
  • Meanwhile, melt the butter in a large saucepan over medium-low heat, then add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
  • Pour in the heavy cream and bring it to a gentle simmer, then add the grated Parmesan and stir constantly until the cheese melts and the sauce begins to thicken, about 3–4 minutes.
  • Add the cooked fettuccine to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen and emulsify the sauce.
  • Season with garlic pepper and salt to taste, toss again, and serve with additional Parmesan if desired.

Equipment

  • Large Pot
  • Large Saucepan
  • Colander
  • Tongs or pasta fork

Notes

  • Use fresh, high-quality Parmesan for best flavor.
  • Add Parmesan gradually while stirring to prevent clumping.
  • A splash of reserved pasta water can help make the sauce creamier.
  • This recipe pairs well with added protein or vegetables if desired.