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A close-up overhead view of Fettuccine Alfredo being twirled on a fork, showing off the rich and smooth homemade Alfredo sauce.

Fettuccine Alfredo: The Ultimate Creamy & Authentic Recipe

Discover the secret to the best homemade Fettuccine Alfredo. This easy recipe creates a rich, creamy, and authentic sauce that's ready in under 30 minutes, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fettuccine pasta
  • 1/2 cup unsalted butter (1 stick)
  • 2 cloves garlic finely minced
  • 1 1/2 cups heavy cream
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese plus more for serving
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 2 cups of pasta water before draining.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
  3. Pour in the heavy cream, bring to a gentle simmer, and cook for 2-3 minutes until slightly thickened.
  4. Reduce heat to low and gradually whisk in the freshly grated Parmigiano-Reggiano until the sauce is completely smooth. Do not let it boil.
  5. Add the drained fettuccine to the sauce. Toss to coat, using splashes of reserved pasta water to thin the sauce to your desired consistency. Season with salt and pepper. Serve immediately, garnished with fresh parsley and extra cheese.

Notes

Use Freshly Grated Cheese: This is crucial. Pre-shredded cheese has anti-caking agents that make the sauce grainy.
Don't Overcook the Sauce: Once the cheese is added, keep the heat low to prevent it from separating.
Serve Immediately: Alfredo sauce thickens quickly as it cools, so it is best enjoyed right away.