Quick Creamy Homemade Fettuccine Alfredo
This classic fettuccine alfredo is rich, silky, and made entirely from scratch with pantry staples. Butter, cream, parmesan, and garlic come together to create a comforting pasta dish that’s simple yet indulgent—perfect for a quick weeknight dinner or a cozy weekend meal.
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Servings: 4
Ingredients
- 1 lb Fettuccine Pasta
- 6 tbsp Butter
- 1 Garlic Clove (minced)
- 1 1/2 cups Heavy Cream
- 1/4 tsp Salt
- 1 1/4 cup Shredded Parmesan Cheese
- 1/4 tsp Pepper
- 2 tbsp Italian Parsley (optional)
Instructions
- Bring a large pot of water to a rolling boil over high heat. Season generously with salt. Add the fettuccine and cook according to the package directions until al dente.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1–2 minutes, stirring frequently to prevent browning.
- Pour the heavy cream into the skillet and stir to combine. Allow the cream to simmer and gently reduce for 5–8 minutes.
- Add half of the parmesan cheese to the cream mixture. Whisk continuously until the sauce is smooth and the cheese is fully melted.
- Before draining the pasta, reserve some of the pasta water. This starchy water can be used to loosen the sauce if needed.
- Add the cooked fettuccine to the skillet and toss to coat evenly in the alfredo sauce. Sprinkle in the remaining parmesan cheese and continue tossing until well combined.
- If the sauce seems too thick, add a small amount of reserved pasta water until the desired consistency is reached.
- Finish with freshly ground pepper and garnish with Italian parsley, if using. Serve immediately.
Notes
Notes
- For best flavor and texture, use freshly grated, refrigerated parmesan cheese.
- If you prefer extra sauce, slightly reduce the amount of pasta used.
- Leftover pasta water is ideal for thinning sauces without diluting flavor.
- Nutrition information is automatically calculated and should be considered an estimate.