Main CourseDinner

Classic Fettuccine Alfredo

Name: Classic Fettuccine Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 400 g fettuccine dried; 115 g unsalted butter; 240 ml heavy cream; 120 g parmesan cheese finely grated; 2 clove garlic minced; 0.5 tsp black pepper freshly ground; 0.5 tsp salt; 2 tbsp fresh parsley chopped (optional)

This rich and creamy fettuccine alfredo is a timeless Italian-American dish, perfect for a comforting meal. It features tender fettuccine coated in a velvety sauce made from butter, heavy cream, and Parmesan cheese. Simple yet decadent, it's a satisfying vegetarian option.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Easy
Per serving: 918 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfettuccine, dried

sauce

115 gunsalted butter
240 mlheavy cream
120 gparmesan cheese, finely grated
2 clovegarlic, minced
0.5 tspblack pepper, freshly ground
0.5 tspsalt

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

grater · large skillet · tongs · large pot

The method

Step by step

1
Bring a large pot of salted water to a rolling boil.
About 5 min
Cook’s note: Adding salt to the pasta water seasons the pasta from within.
2
Add the fettuccine to the boiling water and cook according to package directions until al dente, usually 8-10 minutes.
About 10 min
Cook’s note: Reserve about 1 cup of the pasta cooking water before draining; it can be used to thin the sauce if needed.
3
While the pasta cooks, melt the unsalted butter in a large skillet or wide pan over medium-low heat.
About 1 min
Cook’s note: A wide pan allows for easier tossing of the pasta with the sauce later.
4
Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to brown it.
About 1 min
5
Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
About 3 min
Cook’s note: Do not let the cream come to a rapid boil.
6
Reduce the heat to low and gradually stir in the finely grated parmesan cheese until it is fully melted and the sauce is smooth.
About 2 min
Cook’s note: Stirring slowly helps prevent the cheese from clumping.
7
Season the sauce with salt and freshly ground black pepper to taste.
About 1 min
Cook’s note: Remember that the pasta water was salted, and Parmesan cheese is also salty, so taste before adding too much.
8
Drain the cooked fettuccine and immediately add it to the skillet with the Alfredo sauce.
9
Toss the fettuccine gently with tongs until it is evenly coated in the rich sauce.
About 1 min
Cook’s note: If the sauce is too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.
10
Serve hot, garnished with fresh parsley if desired.

Per serving

Nutrition

50%Score

Calories: 917.7kcal
Protein: 26.3g
Carbs: 78.3g
Fat: 55.8g
Fibre: 2.4g
Sugar: 5.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover fettuccine alfredo in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of milk or water to restore creaminess, or microwave in short bursts.