Fettuccine Alfredo
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Fettuccine Alfredo
This fettuccine Alfredo is rich, creamy, and ready in about 25 minutes. A simple sauce of butter, heavy cream, and freshly grated Parmesan clings to every ribbon of pasta, finished with a little starchy pasta water to keep it loose and glossy. Grate the cheese yourself for the smoothest sauce, since pre-shredded cheese can turn grainy. Serve it as is or add grilled chicken or shrimp.
Ingredients
- 1 pound fettuccine
- 1/2 cup unsalted butter
- 1 1/2 cups heavy cream
- 2 cups freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt, plus more for the pasta water
- 1/2 teaspoon freshly ground black pepper
- Chopped fresh parsley for serving
Directions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then reserve 1 cup of pasta water and drain.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes until it thickens slightly.
- Reduce the heat to low and whisk in the Parmesan a handful at a time until the sauce is smooth. Season with salt and pepper.
- Add the drained fettuccine and toss to coat, loosening with splashes of reserved pasta water until the sauce is silky.
- Serve right away topped with parsley and extra Parmesan.
Tips and variations
- Grate the Parmesan from a block. Pre-shredded cheese is coated to prevent caking and can make the sauce grainy.
- Keep the heat low once the cheese goes in. High heat breaks the sauce and turns it oily.
- Reserve plenty of pasta water. It loosens the sauce and helps it cling to the noodles.
- Add grilled chicken, sauteed shrimp, or steamed broccoli to turn it into a full meal.
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Common questions
- Why is my Alfredo sauce grainy
- Grainy sauce usually comes from pre-shredded cheese or too much heat. Use freshly grated Parmesan and melt it over low heat.
- Can I make Alfredo without heavy cream
- Cream gives the classic richness, but you can use half-and-half for a lighter sauce. It will be thinner and needs gentle heat to avoid curdling.
- How do I reheat fettuccine Alfredo
- Warm it gently in a skillet over low heat with a splash of milk or cream, stirring until smooth. Avoid the microwave, which can break the sauce.
- What pasta works besides fettuccine
- Any long ribbon pasta works well, such as tagliatelle or pappardelle. Penne and rigatoni also hold the creamy sauce.
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