Creamy Alfredo Fettuccine (Printable)

Silky fettuccine tossed in a rich, creamy Parmesan sauce with garlic and butter.

# What You'll Need:

→ Pasta

01 - 14 oz fettuccine

→ Alfredo Sauce

02 - 4 tbsp unsalted butter
03 - 2 garlic cloves, minced
04 - 1 1/4 cups heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 tsp fine sea salt, plus more for pasta water
07 - 1/4 tsp freshly ground black pepper
08 - Pinch of freshly grated nutmeg (optional)

→ Garnish

09 - Freshly chopped parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Melt the unsalted butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Pour in heavy cream and bring to a gentle simmer. Cook, stirring frequently, for 2 to 3 minutes until slightly thickened.
04 - Reduce heat to low. Stir in grated Parmesan, sea salt, black pepper, and nutmeg if using. Stir until the cheese melts and sauce is smooth.
05 - Add drained fettuccine to the skillet and toss to coat evenly. Gradually add reserved pasta water as needed to achieve desired sauce consistency.
06 - Plate immediately and garnish with chopped parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It's faster than ordering takeout but tastes like you summoned an Italian grandmother into your kitchen.
  • The sauce comes together so smoothly that you'll wonder why you ever bought it in a jar.
  • One pot of cream and butter becomes something that makes people actually pause mid-bite to ask what you did.
02 -
  • If your sauce breaks or looks grainy, you went too hot or added cold cheese directly—low heat and patience are the only fixes that matter.
  • The starchy pasta water is not optional; it's what transforms a separated mess into a creamy, glossy coating that clings to every strand.
  • Timing is real here—make the sauce while the pasta cooks so everything finishes at once; cold pasta going into warm sauce is a recipe for disappointment.
03 -
  • Keep the heat low when the cheese is melting—high heat is how you end up with a separated, broken sauce that no amount of stirring will save.
  • Taste the pasta water before you use it; if you salted the water well, you won't need to add much extra salt to the final dish.

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