Fettuccine Alfredo
Silky, buttery fettuccine Alfredo is a simple pasta dinner built from a few good ingredients. This version uses butter, Parmesan, and a splash of cream for a smooth sauce that is friendly for home kitchens.
Total
30 min
Servings
4 servings
Level
Easy
Fettuccine Alfredo is the kind of pasta that feels special but comes together quickly. The sauce is made in the pan, right as the hot noodles meet butter, cream, and finely grated Parmesan.
The key is not complicated technique. It is gentle heat, enough pasta water, and cheese that melts well. Pasta water is the starchy water left after boiling pasta, and it helps the sauce cling to the noodles.
Serve it as a cozy main dish with a green salad, or add chicken, shrimp, or vegetables if you want something more filling.
01What you'll need
Ingredients
9 items · 4 servings
- 12 ounces fettuccine
- 1 tablespoon kosher salt, for the pasta water
- 6 tablespoons unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 1/2 cups finely grated Parmesan cheese, plus more for serving
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/8 teaspoon freshly grated nutmeg, optional
- 1/4 teaspoon fine salt, plus more to taste
- 2 tablespoons chopped fresh parsley, optional
02How to make it
Step-by-step
1. Boil the pasta water
Bring a large pot of water to a rolling boil. Add the kosher salt. The water should taste lightly salty, which seasons the pasta from the inside as it cooks.
2. Cook the fettuccine
Add the fettuccine and cook until al dente, which means tender but still slightly firm in the center. Check the package timing and start tasting 1 minute early.
3. Save some pasta water
Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta, but do not rinse it. The starch on the noodles helps the sauce stick.
4. Warm the butter and cream
While the pasta cooks, place the butter and cream in a large skillet or wide saucepan over medium-low heat. Stir until the butter melts and the mixture is warm, but do not let it boil hard.
5. Toss in the pasta
Add the drained fettuccine to the skillet. Use tongs to toss the noodles in the butter and cream until they are well coated.
6. Add the Parmesan gently
Turn the heat to low. Sprinkle in the Parmesan a handful at a time, tossing after each addition until melted. Add 1/4 cup of reserved pasta water and keep tossing to make the sauce glossy.
7. Adjust the sauce
If the sauce looks too thick, add more pasta water, 1 tablespoon at a time. Stir in the black pepper, nutmeg if using, and fine salt. Taste and adjust the seasoning.
8. Serve right away
Divide the fettuccine among warm bowls. Top with extra Parmesan, more black pepper, and parsley if you like. Alfredo is creamiest when served immediately.
03From our kitchen
Cook's tips
- Use finely grated Parmesan, not large shreds. Fine cheese melts faster and makes a smoother sauce.
- Avoid high heat once the cheese goes in. Too much heat can make the sauce oily or grainy.
- Make-ahead note: Alfredo is at its best fresh. You can grate the cheese and measure the cream ahead, but cook and sauce the pasta just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken as it chills.
- Reheating: Warm leftovers in a skillet over low heat with a splash of milk, cream, or water. Stir gently until the sauce loosens. Microwaving can work, but use short bursts and stir often.
- Swaps: You can use linguine or tagliatelle instead of fettuccine. Pecorino Romano can replace some of the Parmesan, but it is saltier, so season carefully. Half-and-half can be used in place of cream, though the sauce will be lighter and less rich.
Cook's note
For a more traditional Roman-style Alfredo, skip the cream and use extra butter, Parmesan, and pasta water. The cream in this recipe makes the sauce easier to keep smooth, especially for newer cooks.
04Frequently asked
Questions & answers
Why did my Alfredo sauce turn grainy?
The cheese may have been added over heat that was too high, or the Parmesan may have been pre-shredded with anti-caking ingredients. Use low heat and finely grated Parmesan, and add it gradually while tossing.
Can I add chicken to fettuccine Alfredo?
Yes. Slice cooked chicken breast or rotisserie chicken and toss it in at the end, just long enough to warm through. Grilled chicken also works well.
Can I make fettuccine Alfredo without heavy cream?
Yes. Use 4 additional tablespoons of butter and rely on reserved pasta water to loosen the sauce. Add the pasta water slowly while tossing so the cheese and butter form a silky coating.
What should I serve with fettuccine Alfredo?
A crisp green salad, steamed broccoli, roasted asparagus, or garlic bread all work well. Since the pasta is rich, something fresh or lightly cooked balances the meal.
How do I keep Alfredo sauce from getting too thick?
Keep some pasta water nearby and add it a little at a time as you toss. The sauce should coat the noodles, not sit in a heavy clump.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat51 g
- 66%
- Saturated Fat32 g
- 160%
- Cholesterol160 mg
- 53%
- Sodium2388 mg
- 104%
- Total Carbohydrate67 g
- 24%
- Dietary Fiber2.8 g
- 10%
- Total Sugars4.4 g
- Protein27 g
- 54%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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