Fettuccine Alfredo · Creamy
Creamy Fettuccine Alfredo
Butter, cream and freshly grated parmesan melt into a smooth sauce right in the skillet. Ready in the time it takes to boil the noodles.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 12 oz fettuccine
- 1 tbsp kosher salt, for the pasta water
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 ¼ cups parmesan, finely grated from a block (about 3 oz)
- ¼ tsp black pepper
- 1 pinch ground nutmeg (optional)
- 2 tbsp fresh parsley, chopped (optional)
Steps
- Bring a large pot of water to a boil and add 1 tablespoon salt.
- Cook the fettuccine until al dente.
- While it cooks, melt the butter in a 12-inch skillet over medium-low heat. Add the garlic and stir until fragrant but not browned.
- Pour in the cream and bring it to a gentle simmer until slightly thickened.
- Scoop out 1 cup of the pasta water, then drain the fettuccine.
- Turn the heat under the skillet to low. Add the fettuccine and toss to coat.
- Sprinkle in the parmesan a handful at a time, tossing constantly so it melts smoothly. Add pasta water a splash at a time until the sauce coats the noodles.
- Season with the pepper and nutmeg, sprinkle with parsley and serve right away.
Tip: The sauce thickens as it sits. Loosen it with a little pasta water just before serving.
Tip: Grate the cheese yourself. Bagged parmesan has anti-caking powder that keeps it from melting smoothly.
Storage: Best fresh. Refrigerate up to 2 days and reheat over low heat with a splash of milk.
Estimated nutrition per serving: 710 calories · protein 19 g · carbohydrates 69 g · fiber 3 g · sugars 4 g · fat 40 g (saturated 24 g) · sodium 410 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.