View

Classic homemade fettuccine Alfredo is a rich, luxurious dish made with fettuccine pasta, unsalted butter, heavy cream, and freshly grated Parmesan cheese, coming together in just 20 minutes to achieve the creamiest restaurant-quality sauce using the right technique

Cooking time: 13 minutes
Yield: 1 servings
  • 8 ounces fettuccine pasta
  • 1⁄2 cup unsalted butter
  • 1 cup heavy cream
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 1⁄2 cup parmesan cheese (freshly grated)
  • 2 tablespoons parsley (chopped)
  1. Bring a large pot of heavily salted water to a rolling boil, add the fettuccine, and cook until al dente.
  2. Reserve 1/4 cup of the starchy pasta water just before draining the pasta.
  3. Melt the unsalted butter in a large skillet over medium-low heat.
  4. Whisk in the heavy cream, salt, and black pepper, bringing it to a gentle simmer for 2 to 3 minutes until slightly thickened.
  5. Add the drained pasta and the freshly grated Parmesan cheese directly to the skillet.
  6. Toss vigorously with tongs until the noodles are thoroughly coated and the sauce is creamy.
  7. Adjust the consistency with small splashes of the reserved pasta water if needed.
  8. Serve immediately, garnished with additional Parmesan and fresh parsley.