Creamy Alfredo Sauce Fettuccine Pasta (Printable)
Silky fettuccine noodles coated in a rich, creamy Alfredo sauce, crafted with butter, Parmesan, and fresh cream. An Italian classic.
# What You'll Need:
→ Pasta
01 - 14 ounces fettuccine pasta
02 - Salt, for pasta water
→ Alfredo Sauce
03 - 1/4 cup unsalted butter
04 - 1 1/4 cups heavy cream
05 - 2 garlic cloves, minced
06 - 1 cup freshly grated Parmesan cheese
07 - 1/4 teaspoon freshly ground black pepper
08 - Pinch of ground nutmeg (optional)
→ Garnish
09 - 2 tablespoons chopped fresh parsley
10 - Extra grated Parmesan, to serve
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then thoroughly drain the pasta.
02 - While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Introduce the minced garlic and sauté for approximately 1 minute, until aromatic but not browned.
03 - Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir occasionally and allow it to cook for 2 to 3 minutes to slightly thicken.
04 - Reduce the heat to low. Gradually add the freshly grated Parmesan cheese in small increments, stirring continuously until the cheese is fully melted and the sauce achieves a smooth, velvety consistency. Season with freshly ground black pepper and nutmeg, if desired.
05 - Add the drained fettuccine directly to the skillet with the Alfredo sauce. Toss thoroughly to ensure the pasta is evenly coated. If a looser sauce consistency is preferred, add a splash of the reserved pasta water as needed.
06 - Serve the Creamy Alfredo immediately. Garnish each serving with chopped fresh parsley and additional grated Parmesan cheese.
# Expert Hints:
01 -
- It's surprisingly simple to whisk together on a weeknight, yet feels wonderfully indulgent.
- You'll be amazed at how a few pantry staples can create such a luxurious, restaurant–quality sauce at home.
02 -
- Always grate your own Parmesan cheese; the pre-shredded stuff will make your sauce grainy and won't melt properly.
- Don't underestimate the power of reserved pasta water—it's your secret weapon for emulsifying the sauce and achieving the perfect consistency.
03 -
- Never let your cream boil vigorously when making the sauce; a gentle simmer is all you need to prevent it from splitting.
- Whisking vigorously while adding the Parmesan helps create a stable emulsion, ensuring a perfectly smooth, lump-free sauce every time.