Creamy Alfredo Sauce with Fettuccine (Printable)
Silky fettuccine tossed in a rich butter and Parmesan cream sauce for a comforting Italian dinner.
# What You'll Need:
→ Pasta
01 - 14 oz fettuccine pasta
02 - Salt for pasta water
→ Alfredo Sauce
03 - 1/4 cup unsalted butter
04 - 1 1/4 cups heavy cream
05 - 2 garlic cloves, minced
06 - 1 cup freshly grated Parmesan cheese
07 - 1/4 tsp freshly ground black pepper
08 - Pinch of ground nutmeg
→ Garnish
09 - 2 tbsp chopped fresh parsley
10 - Extra grated Parmesan cheese to serve
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir occasionally and cook for 2–3 minutes.
04 - Reduce the heat to low. Add the grated Parmesan cheese in small batches, stirring constantly until the cheese is melted and the sauce is smooth. Season with black pepper and nutmeg, if using.
05 - Add the drained fettuccine to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water if needed to reach your desired sauce consistency.
06 - Serve immediately, garnished with chopped parsley and extra Parmesan.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like you spent an hour in the kitchen.
- There's no cream sauce that breaks or separates if you're not paying close attention—just smooth, silky sauce every single time.
- You can make it vegetarian or add protein, customize the richness, and it always works.
02 -
- Using pre-shredded Parmesan will give you a grainy, broken sauce—I learned this the hard way and felt frustrated until someone told me the difference that fresh grating makes.
- Reserving pasta water is the best insurance policy because that starch helps the sauce cling to the noodles instead of pooling at the bottom of your bowl.
- Low heat when adding cheese is essential; too much heat and your beautiful cream sauce can break and become separated.
03 -
- Don't let your cream boil rapidly—a gentle simmer is all you need and it keeps everything from breaking apart.
- Grate your cheese fresh, not from a bag, and the difference in your final dish will be immediately obvious to anyone eating it.
- Add pasta water a splash at a time only if you need it—you can always add more, but you can't take it out once it's in.