Ah, Fettuccine Alfredo — creamy, cheesy, and indulgent Italian comfort food 🍝🧀. Here’s a classic stovetop version that’s simple but rich:
🍝 Fettuccine Alfredo
Ingredients (serves 4)
- 12 oz (340 g) fettuccine pasta
- 4 tbsp unsalted butter
- 1 cup (240 ml) heavy cream
- 1–1½ cups freshly grated Parmesan cheese
- Salt & pepper, to taste
- Optional: pinch of nutmeg
- Optional garnish: chopped parsley
Instructions
- Cook pasta: Boil fettuccine in salted water according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
- Make sauce:
- In a large skillet, melt butter over medium heat.
- Add heavy cream and bring to a gentle simmer for 2–3 minutes, stirring.
- Add cheese: Gradually whisk in Parmesan until smooth. If sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Combine: Add cooked fettuccine to the sauce, tossing to coat evenly.
- Season: Salt, pepper, and optional pinch of nutmeg to taste.
- Serve: Plate immediately. Garnish with parsley or extra Parmesan if desired.
Tips
- Creaminess: Use heavy cream and fresh Parmesan for the richest texture.
- Quick variation: For a lighter version, substitute half cream with milk, but the sauce will be slightly less rich.
- Protein addition: Add cooked chicken, shrimp, or sautéed mushrooms for a fuller meal.
- Avoid clumping: Keep the heat moderate when adding cheese, and stir constantly.
I can also give a one-pot Fettuccine Alfredo version where the pasta cooks directly in the creamy sauce — saves dishes and makes it extra rich.
Do you want that one-pot version?
