Authentic Fettuccine Alfredo recipe
Fettuccine Alfredo is a creamy, comforting pasta dish loved worldwide. The Roman original uses just butter and Parmigiano-Reggiano, while the American version adds cream for extra richness. This recipe blends the best of both styles: silky fettuccine coated in a luscious, cheesy sauce that clings to every strand.
Equipment
- Large pot for pasta
- Skillet or sauté pan
- cheese grater
Ingredients
- 12 oz 340 g fettuccine pasta
- 1 cup heavy cream for American-style creaminess, optional if making Roman-style
- ½ cup unsalted butter 1 stick
- 1 cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
- 2 garlic cloves minced (optional, for extra flavor)
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.12 oz 340 g fettuccine pasta
Start the sauce
- In a large skillet, melt the butter over medium heat. If using garlic, sauté it for 1 minute until fragrant. Pour in the cream (if using) and let it gently simmer for 3 to 4 minutes, stirring occasionally.1 cup heavy cream, 2 garlic cloves, ½ cup unsalted butter
Add cheese and pasta
- Remove the pan from heat and stir in the Parmesan cheese until melted and smooth. Add the cooked pasta directly into the skillet, tossing well to coat each strand. If the sauce feels too thick, add a splash of reserved pasta water.1 cup freshly grated Parmigiano-Reggiano cheese
Season and finish
- Season with salt and plenty of black pepper. Garnish with extra Parmesan and chopped parsley. Serve immediately while hot and creamy.Salt, Freshly ground black pepper, Fresh parsley
Notes
- For the authentic Roman version, skip the cream and garlic. Toss just-cooked pasta with butter and Parmesan, using pasta water to create the sauce.
- Always use freshly grated Parmesan (not pre-grated) for a smooth, silky sauce.
- If reheating leftovers, do it gently over low heat with a splash of milk or broth to loosen the sauce.
- Add-ons like grilled chicken, shrimp, broccoli, or mushrooms can turn Alfredo into a heartier main dish.
- Alfredo sauce thickens as it cools, so serve it immediately for the best texture.
Nutrition
Calories: 620kcal | Carbohydrates: 58g | Protein: 18g | Fat: 35g | Fiber: 3g | Sugar: 2g