Creamy Fettucini Alfredo
Indulge in the ultimate comfort food with this Creamy Fettuccine Alfredo recipe—a luscious classic that combines tender, al dente fettuccine pasta with a rich, velvety sauce made from butter, heavy cream, and freshly grated Parmesan cheese. Infused with the subtle aroma of sautéed garlic and seasoned to perfection with a hint of salt and black pepper, this dish is pure decadence on a plate. Easy to prepare in just 30 minutes, it’s perfect for weeknight dinners or special occasions. Want to elevate it even further? A sprinkle of fresh parsley adds a pop of color and brightness, while the option to customize with reserved pasta water ensures the ideal sauce consistency every time. Whether you're a pasta lover or simply looking for a crowd-pleasing meal, this Fettuccine Alfredo guarantees creamy, cheesy perfection in every bite.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 4 tbsp Unsalted butter
- 2 cloves Garlic
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 cup Parmesan cheese (grated)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, optional)
- 1 tbsp Olive oil
- 4 quarts Water (for boiling)
Instructions
Bring 4 quarts of water to a rolling boil in a large pot, adding 1 tablespoon of olive oil and a generous pinch of salt.
Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Mince the garlic cloves finely and sauté them in the melted butter for 1-2 minutes until fragrant but not browned.
Lower the heat slightly and pour in the heavy cream and milk, stirring to combine. Let the mixture come to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Season the sauce with salt and black pepper. If the sauce is too thick, stir in a few tablespoons of the reserved pasta water to adjust the consistency.
Add the drained fettuccine pasta to the skillet and toss to coat it evenly with the sauce.
Cook for an additional 2-3 minutes, tossing frequently, until the pasta is heated through and fully coated.
Garnish with chopped fresh parsley before serving, if desired.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 4934 mg | 215% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 18.1 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2796 mg | 215% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 471 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
