Perfect Fettuccine Alfredo Recipe

This authentic Fettuccine Alfredo features silky ribbons of pasta coated in a rich, velvety sauce made with just a few high-quality ingredients. Originating from Rome, this iconic Italian dish is ideal for a romantic dinner or a comforting family meal. Ready in just 20 minutes with an incredibly satisfying and luxurious taste.

Ingredients

• 8 oz (about 225g) fettuccine pasta
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1 cup heavy cream
• 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
• 1/4 tsp freshly ground black pepper (or to taste)
• Pinch of nutmeg (optional, but authentic)
• Fresh parsley, finely chopped, for garnish (optional)
• Salt for pasta water

Directions

1. Cook Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente.
2. Make Sauce Base: While the pasta cooks, in a large skillet or wide pan (large enough to hold the pasta later) over medium-low heat, melt the unsalted butter. Add the heavy cream and gently heat through, stirring occasionally, until just simmering. Do not boil vigorously.
3. Combine & Emulsify: Drain the cooked fettuccine, reserving about 1/2 cup of the pasta water. Add the hot, drained fettuccine directly into the skillet with the butter and cream. Add 1 cup of the freshly grated Parmesan cheese, black pepper, and nutmeg (if using).
4. Critical Step: Toss continuously with tongs, adding a tablespoon or two of the reserved pasta water as needed, until the cheese melts and coats the pasta, forming a smooth, creamy sauce. The starch from the pasta water helps to emulsify the sauce.
5. Serve: Taste and adjust seasoning if needed. The sauce should be thick and glossy, clinging to the pasta.
6. Serve immediately in warm bowls. Garnish with additional freshly grated Parmesan cheese and finely chopped fresh parsley, if desired.