Fettuccine Alfredo Classic Italian (Printable)

Silky fettuccine coated in creamy Parmesan sauce, delivering a comforting and elegant Italian meal.

# What You Need:

→ Pasta

01 - 14 oz fettuccine

→ Sauce

02 - 4 tbsp unsalted butter
03 - 1 cup heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 1 garlic clove, minced (optional)
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Garnish

08 - Fresh parsley, chopped (optional)
09 - Extra Parmesan cheese, for serving

# How To Cook:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente following package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic if using, and sauté for 1 minute until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally.
04 - Reduce heat to low and gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste.
05 - Add drained fettuccine to the skillet. Toss to coat evenly, adding reserved pasta water incrementally to achieve desired sauce consistency.
06 - Plate immediately, garnished with chopped parsley and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes restaurant-quality but takes barely 25 minutes from kitchen to table—no need to wait for a special occasion
  • The sauce comes together with just butter, cream, and cheese, which means you probably have everything already
  • There's something deeply satisfying about coating each ribbon of pasta in silky sauce and watching it transform a simple ingredient into something luxurious
02 -
  • The biggest mistake is adding cold cream straight from the fridge to the hot butter—it can seize up. Let it warm gradually while you stir, and the sauce will thank you
  • Pre-grated Parmesan will never give you the same silky result as freshly grated. I learned this the hard way with a grainy sauce in front of guests. Never again
  • Pasta water is your secret fix. That starch is what helps the sauce cling to the noodles. Use it freely if the sauce feels too thick; you can always add more but you can't take it out
03 -
  • Warm your serving bowls under hot water before plating—this keeps the sauce from cooling down too quickly and maintains that silky texture longer
  • Finish with fresh cracked black pepper right before eating. It adds a bite that makes people pause and wonder what makes this taste so good

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