The Best Homemade Fettuccine Alfredo
Rich, creamy, and incredibly easy to make — this classic Fettuccine Alfredo features a velvety sauce made from heavy cream, butter, Parmesan cheese, and a hint of garlic.
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Servings: 4
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Ingredients
- 1 lb fettuccine pasta
- 6 tablespoons butter
- 1 garlic clove, minced
- 1 ½ cups heavy cream
- ¼ teaspoon salt
- 1 ¼ cups shredded Parmesan cheese (use real, refrigerated Parmesan)
- ¼ teaspoon black pepper
- 2 tablespoons Italian parsley (optional, for garnish)
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Cook the pasta:
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. Reserve about 1 cup of pasta water before draining. -
Make the Alfredo sauce:
In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes, until fragrant. -
Add the cream:
Stir in the heavy cream and let it simmer for 5–8 minutes, allowing it to slightly thicken. -
Incorporate the cheese:
Whisk in half of the Parmesan cheese until smooth and melted. Continue to whisk gently until the sauce is creamy. -
Combine pasta and sauce:
Add cooked fettuccine to the sauce, tossing to coat evenly. Stir in the remaining Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. -
Finish and serve:
Garnish with Italian parsley and an extra sprinkle of Parmesan if desired. Serve immediately.
- Always use real Parmesan cheese (not pre-grated shelf-stable varieties).
- For a creamier, saucier texture, use slightly less pasta.
- Reserved pasta water can help adjust the sauce consistency.