Description
This classic Fettuccine Alfredo features tender pasta coated in a rich, creamy butter–Parmesan sauce. It’s indulgent, simple to make, and perfect for a comforting weeknight dinner or elegant meal for guests.
Ingredients
- 340 g fettuccine pasta
- 60 g unsalted butter
- 240 ml heavy cream
- 100 g Parmesan cheese, finely grated
- 1 small garlic clove (about 3 g), optional
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 120 ml of the pasta water, then drain.
- In a wide pan over medium heat, melt the butter. If using garlic, add it and cook for 30 seconds until fragrant.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 3–4 minutes, stirring occasionally.
- Gradually add the grated Parmesan, stirring constantly until melted and the sauce is smooth.
- Add the cooked fettuccine to the sauce and toss to coat evenly. Add reserved pasta water as needed to adjust consistency.
- Season with salt and black pepper, toss again, and serve immediately.
Notes
- Add grilled chicken or sautéed shrimp for extra protein.
- Mix in sautéed mushrooms or vegetables like broccoli or peas for variation.
- Use freshly grated Parmesan for the best texture and flavor.
- Garnish with chopped parsley or extra cheese for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 2g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 125mg
