Fettuccine Alfredo Recipe (Creamy Parmesan Sauce)
Fettuccine Alfredo recipe: you’ll melt butter, warm cream, then whisk in Parmesan for a quick, creamy sauce. The ingredients are simple and the how-to steps are clear, so you can get dinner on the table in about 15 minutes.
Ingredients
For the sauce
Step-by-Step Method
Cook the pasta
Bring a pot of well-salted water to a boil and cook the fettuccine until al dente. Before draining, reserve 1–2 ladles of pasta water.
Melt the butter
Set a large skillet over medium heat. Add the butter and let it melt, swirling the pan as it goes.
Warm the cream
Pour in the heavy cream. Heat gently for 2–3 minutes until it’s steaming; try not to let it boil hard.
Season and add cheese
Stir in nutmeg and black pepper. Add the grated Parmesan a little at a time, stirring constantly so it melts smoothly into the sauce.
Adjust consistency
If the sauce feels too thick, loosen it with a splash of the reserved pasta water. Taste and adjust salt as needed.
Toss with fettuccine
Add the drained pasta to the skillet. Toss gently for 30–60 seconds until every strand is coated.
Serve right away
Divide between plates. Finish with a light sprinkle of extra Parmesan and a touch more black pepper if you like, then serve hot.