Creamy Fettuccine Alfredo
Few dishes are as comforting and indulgent as Creamy Fettuccine Alfredo. With tender strands of fettuccine coated in a luxuriously smooth, garlicky Parmesan sauce, this Italian-American classic is a favorite for weeknight dinners and special occasions alike. Made from simple ingredients and ready in under 30 minutes, it delivers restaurant-quality flavor right at home.
What Makes Fettuccine Alfredo So Creamy?
Traditional Alfredo sauce relies on butter, cream, and Parmesan cheese to create its signature richness. When gently heated and properly combined, these ingredients emulsify into a silky sauce that clings beautifully to the pasta. Freshly grated Parmesan is essential—it melts smoothly and provides depth of flavor without graininess.
Ingredients
-
12 oz (340 g) fettuccine pasta
-
4 tablespoons unsalted butter
-
2 cloves garlic, minced
-
1 cup heavy cream
-
1 cup freshly grated Parmesan cheese
-
Salt and black pepper, to taste
-
Optional garnish: chopped parsley or extra Parmesan
Optional add-ins:
-
Grilled chicken
-
Shrimp
-
Steamed broccoli or peas
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
2. Make the Sauce
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant—do not brown.
Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let it cook for 3–5 minutes, stirring occasionally.
3. Add Cheese
Gradually stir in the Parmesan cheese, whisking until melted and smooth. Season with salt and black pepper to taste.
If the sauce is too thick, add a small amount of reserved pasta water until desired consistency is reached.
4. Combine
Add the cooked fettuccine to the sauce and toss gently to coat evenly.
5. Serve
Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Tips for Perfect Fettuccine Alfredo
-
Use fresh Parmesan: Pre-shredded cheese may cause a grainy sauce.
-
Low heat is key: High heat can separate the sauce.
-
Season gradually: Parmesan is salty, so taste before adding extra salt.
-
Serve right away: Alfredo sauce thickens as it cools.
Variations
-
Chicken Alfredo: Add sliced grilled or pan-seared chicken breast.
-
Shrimp Alfredo: Stir in sautéed shrimp during the final minutes.
-
Garlic Lovers: Add an extra clove of garlic for bolder flavor.
-
Lighter Version: Substitute half-and-half for heavy cream.
Storage
Alfredo sauce is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of milk or cream to loosen the sauce.
Why You’ll Love This Recipe
This Creamy Fettuccine Alfredo is rich, comforting, and effortlessly elegant. It’s made with simple ingredients, comes together quickly, and delivers a velvety sauce that coats every bite of pasta. Whether served plain or dressed up with protein and vegetables, it’s a timeless dish that never goes out of style.