Fettuccine Alfredo Recipe: Creamy Pasta Perfection
A rich, authentic Roman pasta dish featuring fettuccine noodles coated in a velvety butter and Parmigiano-Reggiano sauce. Combines simplicity with restaurant-quality results in just 20 minutes.
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Servings: 4 servings
Calories: 750kcal
Ingredients
- 8 oz fettuccine
- 4 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmigiano-Reggiano
- 1/2 tsp salt
- Optional: black pepper
Instructions
- Bring a large pot of salted water to a boil
- Cook fettuccine according to package instructions until al dente (8-10 minutes)
- Reserve 1/2 cup pasta cooking water
- In a large bowl, whisk butter and cream until smooth
- Add half the pasta to the sauce, tossing to coat
- Add remaining pasta and half the Parmigiano-Reggiano
- Add pasta water as needed to reach desired consistency
- Serve immediately with additional cheese
Notes
Use freshly grated Parmigiano for best emulsification
Adjust salt to taste
For vegan option, substitute plant-based cream and vegan Parmesan
Thicken with a splash of milk if sauce appears too loose
Adjust salt to taste
For vegan option, substitute plant-based cream and vegan Parmesan
Thicken with a splash of milk if sauce appears too loose
Nutrition
Serving: 1g | Calories: 750kcal | Carbohydrates: 45g | Protein: 24g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 180mg | Sodium: 900mg | Fiber: 2g | Sugar: 2g