Classic Fettuccine Alfredo Pasta (Print-Friendly Version)
Tender fettuccine tossed in creamy Parmesan sauce with butter and a hint of black pepper.
# What You'll Need:
→ Pasta
01 -
500 g fettuccine
→ Dairy
02 -
120 ml heavy cream
03 -
115 g unsalted butter
04 -
50 g freshly grated Parmesan cheese, plus more for serving
→ Seasoning and Garnish
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
2 tablespoons chopped fresh parsley
# How to Make It:
01 -
In a large pot of boiling, heavily salted water, cook the fettuccine until very al dente (2–3 minutes less than package recommendations). Reserve 240 ml of the pasta water, then drain.
02 -
In a deep skillet over medium heat, combine heavy cream and unsalted butter. Cook until the butter is fully melted and the cream begins to bubble gently.
03 -
Whisk in the grated Parmesan until melted and smooth. Season with kosher salt and freshly ground black pepper. Let the sauce simmer for 1–2 minutes to develop flavor and thicken slightly.
04 -
Add the cooked fettuccine to the sauce. Toss until the pasta is evenly coated. Gradually add reserved pasta water, one tablespoon at a time, if needed, until a smooth and creamy consistency is achieved.
05 -
Transfer to plates and garnish generously with chopped parsley and additional Parmesan. Serve immediately.
# Additional Tips:
01 -
Use high-quality Parmesan for optimal melting and intense flavor.
02 -
Undercooking the pasta allows it to finish cooking in the sauce, helping it better absorb flavor.
03 -
If substituting with half-and-half, extend the simmering time slightly to achieve a thickened sauce.