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Classic Fettuccine Alfredo

A fork lifting a swirl of creamy fettuccine alfredo, generously seasoned with black pepper.
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A simple and rich fettuccine Alfredo recipe with a creamy, cheesy sauce.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 cup (2 sticks) unsalted butter
  • 2 cups heavy cream
  • 2 cups grated Parmigiano-Reggiano cheese
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta cooks, melt the butter in a large skillet over medium-low heat.
  3. Pour in the heavy cream and whisk until combined.
  4. Gradually add the grated Parmigiano-Reggiano cheese, whisking constantly until the sauce is smooth and thickened. Do not let the sauce boil.
  5. Add the drained fettuccine to the skillet with the sauce. Toss gently to coat the pasta evenly.
  6. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  7. Season with salt and black pepper to taste.
  8. Serve immediately.

Notes

  • For an extra layer of flavor, you can add a clove of minced garlic to the butter as it melts.
  • Consider adding cooked chicken or shrimp for a heartier meal.
  • Ensure your Parmigiano-Reggiano is finely grated for a smoother sauce.

Nutrition

Find it online: https://recipestokeep.com/fettuccine-alfredo-recipe/