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Fettuccine Alfredo Perfect: 7 Tips for Creamy Success

Fettuccine Alfredo Prefect
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A rich and creamy Fettuccine Alfredo recipe made with butter, cream, and Parmesan cheese for a luxurious Italian-American pasta dish that’s simple, quick, and full of flavor.

Ingredients

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  • 12 oz fettuccine pasta
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 2 cloves garlic, minced (optional)
  • 1/4 tsp nutmeg
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley (for garnish)
  • 1/2 cup reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1 cup of pasta water and drain the rest.
  2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds (optional).
  3. Pour in the heavy cream and bring to a gentle simmer. Stir frequently to prevent burning.
  4. Lower the heat and gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy.
  5. If the sauce is too thick, add small amounts of reserved pasta water until desired consistency is reached.
  6. Add cooked fettuccine to the sauce and toss gently until fully coated.
  7. Season with salt, pepper, and nutmeg. Simmer for 1–2 minutes to let the flavors blend.
  8. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

    Nutrition

    Find it online: https://bakerslider.com/fettuccine-alfredo-perfect/

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