Description

This foolproof Fettuccine Alfredo recipe creates tender pasta coated in a luxuriously creamy, cheesy sauce. With butter, cream, and freshly grated Parmigiano-Reggiano, it’s rich, silky, and restaurant-quality—perfect for a comforting weeknight dinner or a special occasion.

Ingredients

Scale

1 lb fettuccine, fresh or dried
1 cup (2 sticks) unsalted butter, cut into pieces
2 cloves garlic, minced
2 cups heavy cream
1 ½ cups freshly grated Parmigiano-Reggiano cheese
¼ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
In a large skillet, melt butter over medium heat. Add garlic and cook 1 minute without browning.
Stir in cream and simmer 3–4 minutes until slightly thickened.
Reduce heat to low and whisk in cheese gradually until smooth. Stir in nutmeg, salt, and pepper.
Toss pasta with sauce, adding reserved pasta water as needed for desired consistency. Serve immediately with extra cheese and black pepper.

Notes

Always use freshly grated Parmigiano-Reggiano—pre-shredded cheeses won’t melt smoothly. Alfredo sauce thickens quickly, so serve right away.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: ~2 cups pasta
Calories: 780
Sugar: 3 g
Sodium: 580 mg
Fat: 55 g
Saturated Fat: 34 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 190 mg

Keywords: fettuccine alfredo, creamy pasta, Italian comfort food, parmesan cream sauce, pasta dinner