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Fettuccine Alfredo

Creamy fettuccine alfredo pasta topped with grated Parmesan and chopped parsley served in a white bowl.
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A classic creamy Fettuccine Alfredo recipe made with butter, cream, and Parmesan cheese for a rich and authentic Italian pasta dish perfect for any occasion.

Ingredients

Scale
  • 12 oz fettuccine pasta
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of nutmeg or 1 clove garlic (minced)
  • Optional: 1/2 cup grilled chicken, shrimp, or steamed broccoli

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water and drain.
  2. In a large skillet, melt the butter over medium-low heat. Pour in the heavy cream and simmer gently while stirring.
  3. Reduce heat and slowly whisk in the Parmesan cheese until the sauce becomes smooth and creamy.
  4. Season with salt and freshly ground black pepper to taste.
  5. Add the cooked fettuccine to the sauce and toss to coat evenly, adding a little pasta water if needed to loosen the sauce.
  6. Serve immediately, garnished with parsley, extra Parmesan, or your choice of add-ins like chicken or shrimp.

Notes

  • Use freshly grated Parmesan cheese for the smoothest sauce.
  • Do not let the sauce boil after adding cheese to prevent curdling.
  • Reheat leftovers slowly over low heat with a splash of cream or milk.
  • For a lighter version, substitute half of the cream with milk or Greek yogurt.

Nutrition

Find it online: https://recipeeasily.com/fettuccine-alfredo-delicious-recipe/