Classic Creamy Fettuccine Alfredo is one of those timeless Italian dishes that feels both indulgent and comforting. With ribbons of pasta coated in a silky Parmesan cream sauce, this recipe is simple yet elegant, perfect for both weeknight dinners and special occasions. Because the sauce comes together quickly, it’s a dish you can have on the table in under 30 minutes.
Interestingly, the origins of Alfredo sauce trace back to early 20th-century Rome, where restaurateur Alfredo di Lelio created the dish to please his wife. What started as butter and Parmesan tossed with pasta evolved into the creamy version we know today. Now, it’s a beloved staple around the world.
This homemade Classic Creamy Fettuccine Alfredo is all about balance—rich cream, nutty Parmesan, and a touch of garlic for depth. When paired with freshly cooked fettuccine, the result is pure comfort. Serve it with a crisp green salad or roasted vegetables for a meal that’s both satisfying and memorable.
Recipe Yield: 4 servings
INGREDIENTS
12 oz fettuccine pasta
4 tbsp unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cloves garlic, finely minced
¼ tsp freshly ground black pepper
⅛ tsp ground nutmeg
½ tsp sea salt (or to taste)
2 tbsp chopped fresh parsley
INSTRUCTIONS
1. Cook the pasta:
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain.
2. Make the sauce base:
In a large skillet over medium heat, melt butter. Add garlic and sauté for about 1 minute until fragrant but not browned.
3. Add cream and seasonings:
Pour in the heavy cream and stir gently. Season with salt, pepper, and nutmeg. Simmer for 4–5 minutes, stirring often, until slightly thickened.
4. Stir in Parmesan:
Lower heat and whisk in the Parmesan cheese a little at a time until melted and smooth. If sauce feels too thick, add a splash of reserved pasta water.
5. Combine pasta and sauce:
Toss the drained fettuccine in the skillet until coated in the creamy Alfredo sauce.
6. Garnish and serve:
Remove from heat, sprinkle with fresh parsley, and serve immediately.
Helpful Tips to Perfect This Recipe
- Use Freshly Grated Parmesan: Pre-grated cheese doesn’t melt as smoothly and can make the sauce grainy.
- Reserve Pasta Water: A small splash helps the sauce cling beautifully to the pasta.
- Don’t Overheat the Sauce: Keep the temperature low when adding cheese to avoid clumping or separation.
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