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Classic Creamy Fettuccine Alfredo

A close-up of a generous serving of rich, creamy fettuccine alfredo pasta piled high on a white plate.
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Make a rich, velvety homemade alfredo sauce for an easy pasta dinner that tastes like restaurant quality.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups heavy cream
  • 2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg (optional)

Instructions

  1. Cook the fettuccine pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, melt the butter in a large skillet or saucepan over medium heat.
  3. Pour in the heavy cream and bring the mixture to a gentle simmer. Do not let it boil rapidly. Reduce the heat to low.
  4. Gradually whisk in the grated Parmesan cheese, stirring constantly until the cheese melts and the sauce thickens slightly. This creates your white sauce pasta base.
  5. Stir in the salt, pepper, and nutmeg, if using. Taste the sauce and adjust seasoning if needed.
  6. Add the drained fettuccine directly to the skillet with the sauce. Toss to coat the pasta completely.
  7. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
  8. Serve immediately, topping each plate with extra grated Parmesan cheese.

Notes

  • For a creamy chicken alfredo variation, add 1 cup of cooked, shredded chicken breast to the sauce when you add the pasta.
  • If you want to try a low-carb remix, you can substitute zucchini noodles or steamed cabbage ribbons for the fettuccine.

Nutrition

Find it online: https://cookingbycarla.com/creamy-fettuccine-alfredo-magic/