Description
This luscious homemade Fettuccine Alfredo recipe features a creamy, rich sauce made from butter, heavy cream, and Parmesan cheese, tossed with perfectly cooked fettuccine pasta and garnished with fresh parsley. Ready in just 15 minutes, this classic Italian-American dish offers comforting flavors and a smooth, indulgent texture perfect for a satisfying meal.
Ingredients
Sauce Ingredients
- 8 tablespoons butter (one stick), salted or unsalted, cut into cubes
- 1½ cups heavy cream (or heavy whipping cream)
- ½ teaspoon kosher salt (for the sauce)
- 1 cup finely grated Parmesan cheese, divided
Pasta Ingredients
- 1 pound fettuccine pasta (fresh or dried)
- 2 tablespoons kosher salt (for pasta water)
- 2 tablespoons chopped parsley
Instructions
- Make the Alfredo sauce: Place the butter in a 3-4 quart saucepan or deep skillet and heat over medium-high heat. Swirl the pan occasionally until the butter melts completely.
- Simmer the cream: Pour in the heavy cream along with ½ teaspoon kosher salt, and bring to a boil. You'll notice the cream foaming and rising—lower the heat immediately to medium or medium-low to keep a gentle simmer. Whisk the cream continuously and simmer for 8-10 minutes until it slightly reduces; watch carefully to prevent boiling over.
- Add Parmesan cheese: Sprinkle ½ cup of the grated Parmesan cheese into the sauce and whisk until the sauce thickens and becomes smooth. Remove from heat and cover the pan to keep the sauce warm while cooking the pasta.
- Cook the pasta: Meanwhile, bring a large pot with 5-6 quarts of water to a rolling boil. Add 2 tablespoons kosher salt and stir to dissolve. Add the fettuccine and stir to prevent sticking. Return the water to a boil then reduce heat to achieve a lively simmer. Cook uncovered until al dente—3-5 minutes for fresh pasta, 8-10 minutes for dried. Drain the pasta thoroughly.
- Toss pasta with sauce: Add the cooked pasta, ¼ cup of Parmesan cheese, and chopped parsley into the warm Alfredo sauce. Gently toss using tongs to blend all ingredients evenly.
- Serve: Plate the fettuccine Alfredo in bowls or plates, offering the remaining Parmesan cheese on the side for extra topping as desired.
Notes
- Use freshly grated Parmesan cheese for best flavor and smooth melting.
- Adjust the cream simmering time slightly if you want a thicker or thinner sauce.
- Fresh pasta cooks faster than dried; keep an eye on it to avoid overcooking.
- For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
- Reserve a bit of pasta cooking water if you prefer a looser sauce to toss with the pasta.
