Silky Fettuccine Alfredo

Silky Fettuccine Alfredo

Rich butter and Parmesan cling to tender noodles in this classic weeknight pasta.

Total 25 min Makes 4 servings Calories 640/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This fettuccine Alfredo relies on technique rather than cream: butter, Parmesan, and starchy pasta water emulsify into a glossy sauce that coats each strand. Ready in under 30 minutes, it works as a quick weeknight dinner or a simple base for grilled chicken or shrimp.

Ingredients

  • 1 pound fettuccine pasta
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 1/2 cups Parmesan cheese, finely grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 0 fresh parsley, chopped, for garnish

Method

  1. Bring a 6-quart pot of generously salted water to a boil and cook the fettuccine according to package directions until al dente.

  2. Reserve 1 cup of the pasta cooking water, then drain the pasta.

  3. In the same pot or a large skillet over medium heat, melt the butter and cook the minced garlic until fragrant, about 1 minute.

  4. Pour in the heavy cream, stir to combine, and bring to a gentle simmer.

  5. Reduce heat to low and whisk in the Parmesan cheese a handful at a time until melted and smooth.

  6. Add the drained fettuccine to the sauce and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce is silky and clings to the noodles.

  7. Season with kosher salt and black pepper to taste, then divide among plates and garnish with chopped parsley.

Rate this recipe

★ 3.8 (1)

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    Silky Fettuccine Alfredo

    This fettuccine Alfredo relies on technique rather than cream: butter, Parmesan, and starchy pasta water emulsify into a glossy sauce that coats each strand. Ready in under 30 minutes, it works as a quick weeknight dinner or a simple base for grilled chicken or shrimp.

    25 min 4 servings 640 cal

    Ingredients

    • 1 pound fettuccine pasta
    • 6 tablespoons unsalted butter, cut into pieces
    • 1 cup heavy cream
    • 2 cloves garlic, minced
    • 1 1/2 cups Parmesan cheese, finely grated
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper, freshly ground
    • 0 fresh parsley, chopped, for garnish

    Method

    1. 1

      Bring a 6-quart pot of generously salted water to a boil and cook the fettuccine according to package directions until al dente.

    2. 2

      Reserve 1 cup of the pasta cooking water, then drain the pasta.

    3. 3

      In the same pot or a large skillet over medium heat, melt the butter and cook the minced garlic until fragrant, about 1 minute.

    4. 4

      Pour in the heavy cream, stir to combine, and bring to a gentle simmer.

    5. 5

      Reduce heat to low and whisk in the Parmesan cheese a handful at a time until melted and smooth.

    6. 6

      Add the drained fettuccine to the sauce and toss to coat, adding reserved pasta water a few tablespoons at a time until the sauce is silky and clings to the noodles.

    7. 7

      Season with kosher salt and black pepper to taste, then divide among plates and garnish with chopped parsley.