Classic Fettuccine Alfredo

Name: Classic Fettuccine Alfredo
Total time: 30 min
Yield: Serves 6 (serving size: about 1 1/2 cups)
Ingredients: 1 (8.8-oz.) pkg. uncooked egg fettuccine pasta; 6 tablespoons unsalted butter; 1 garlic clove, smashed; 1 ¼ cups heavy cream; ½ teaspoon freshly ground black pepper; 8 ounces Parmesan cheese, grated (about 2 cups), divided; Chopped fresh flat-leaf parsley

2 Ratings
2 Reviews

This homemade Alfredo sauce clings to the noodles, all without producing a starchy taste. Remove the pasta while it’s still al dente, or slightly firm, and don’t skip the freshly chopped parsley. Dried egg fettuccine is readily available in the pasta aisle in the grocery store—it costs a bit more, but it’s worth it. The sauce will thicken once the pasta is added and removed from heat, so don’t worry if it seems too thin at first.

By Nicole McLaughlin

Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:

15 mins

total:

30 mins

Yield:

Serves 6 (serving size: about 1 1/2 cups)

Ingredients

1 (8.8-oz.) pkg. uncooked egg fettuccine pasta
6 tablespoons unsalted butter
1 garlic clove, smashed
1 ¼ cups heavy cream
½ teaspoon freshly ground black pepper
8 ounces Parmesan cheese, grated (about 2 cups), divided
Chopped fresh flat-leaf parsley

Directions

Step 1
Prepare pasta according to package directions in salted water. Drain, reserving 1/2 cup cooking liquid; set cooked pasta aside.

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Step 2
Heat butter in a large saucepan over medium. Add garlic, and cook 1 minute to release flavor. Stir in cream, and bring to a boil; simmer 5 minutes. Remove and discard garlic.
Step 3
Whisk in pepper and 1 1/2 cups of the cheese until smooth and creamy. Turn heat off stove. Toss together pasta, alfredo sauce, and remaining cheese until well combined. If mixture becomes too thick, add a little of the reserved cooking liquid at a time, tossing until desired consistency. Sprinkle with parsley; serve immediately.

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Brandi Gurdak

06/14/2021

Super easy recipe and everyone loved it! I added a heaping spoon of minced garlic and half parm half asiago. Stayed creamy even after cooling. A good classic alfredo.

Joanne

04/22/2021

Good choice of ingredients, but the measurements need to be tweaked. For 8 ounces of pasta, 1 1/2 cups of heavy cream and 2 cups of Parmesan is way too much. Start with 3/4 cup heavy cream and 1 cup cheese, and go from there based on your personal taste. I like the the addition of adding in the whole crushed garlic as the butter melts to infuse the sauce, a good amount of black pepper, parsley, and pasta water if needed. Do not substitute Romano cheese as is too assertive and salty. Stick with Parmesan only.

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