Description
This easy and creamy fettuccine Alfredo pasta wraps buttery garlic-Parmesan cream sauce around every noodle—rich, silky, and ready in 25 minutes. A true restaurant-style pasta that’s simple enough for weeknights but special enough for guests.
Ingredients
12 oz fettuccine (or tagliatelle)
6 tbsp unsalted butter, divided (4 tbsp sauce, 2 tbsp finish)
2–3 cloves garlic, very finely minced
1 cup heavy cream (or ¾ cup heavy cream + ¼ cup whole milk)
1–1¼ cups freshly grated Parmesan (finely grated)
½–¾ cup reserved pasta water
Salt & freshly cracked black pepper, to taste
Fresh parsley, finely chopped, for garnish
Pinch of nutmeg (optional)
Lemon wedge (optional)
Instructions
1. Bring a large pot of well-salted water to a boil. Cook fettuccine to al dente. Reserve ¾ cup pasta water; drain.
2. In a wide skillet over medium-low, melt 4 tbsp butter. Add garlic; cook 30–45 seconds until fragrant.
3. Pour in cream, a pinch of salt, pepper, and nutmeg (if using). Simmer 2–3 minutes until slightly thickened.
4. Whisk in ¼–⅓ cup pasta water. Sauce should look glossy and loose.
5. Lower heat; whisk in Parmesan a handful at a time until melted and smooth. Add more pasta water as needed.
6. Add fettuccine and toss until coated. Swirl in remaining 2 tbsp butter. Adjust salt/pepper; add lemon if desired.
7. Serve hot, garnished with parsley and extra Parmesan.
Notes
• Use freshly grated Parmesan for smooth melt and glossy sauce.
• Keep heat low to prevent separation or clumping.
• Sauce thickens as it cools—make slightly looser before serving.
• Add lemon juice for a touch of brightness.
• Great with grilled chicken, shrimp, or blanched broccoli.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 2g
- Sodium: 460mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 110mg