This is the complete fettuccine Alfredo recipe from start to finish, the pasta and the sauce made together so both are ready at the same time. The difference between this and most recipes is tossing the pasta in the sauce over low heat for a minute or two at the end, which coats every strand instead of leaving sauce pooled at the bottom of the bowl.
Fettuccine Alfredo Recipe
A complete fettuccine Alfredo recipe with homemade garlic Parmesan cream sauce and perfectly cooked fresh pasta.
Ingredients
- 1 pound dried fettuccine (or 12 oz fresh)
- 1/2 cup unsalted butter (1 stick)
- 3 cloves garlic, minced
- 2 cups heavy cream
- 2 cups Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
- 1/2 cup reserved pasta water
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of heavily salted water to a boil. Cook fettuccine until 1 minute shy of al dente, following package directions. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, melt butter over medium heat in a large, wide skillet.
- Add garlic and cook for 1 minute, until fragrant.
- Pour in the cream and bring to a gentle simmer. Cook for 3 to 4 minutes, stirring often, until slightly thickened.
- Lower heat to low. Add Parmesan a handful at a time, whisking until fully melted between additions.
- Season with salt, pepper, and nutmeg if using.
- Add the drained fettuccine directly to the sauce. Toss with tongs over low heat for 1 to 2 minutes.
- Add pasta water a splash at a time if the sauce gets too thick.
- Plate and top with extra Parmesan and fresh parsley. Serve immediately.
Notes
Salt the pasta water generously, it should taste noticeably salty. This seasons the pasta itself, which makes the finished dish taste better even before sauce is added.
Toss the pasta in the sauce over heat rather than serving sauce poured on top of plated pasta. This method coats every strand and finishes the pasta at the right temperature.
Getting the Pasta Right
Salt your pasta water until it tastes noticeably salty, not like the ocean but not bland water either. The pasta absorbs that salt as it cooks, which seasons it from the inside. A sauce this rich needs well-seasoned pasta underneath it, otherwise the whole dish can taste slightly flat even if the sauce is perfect on its own.
Finishing the Pasta in the Sauce
This step is what separates a properly made fettuccine Alfredo from just pouring sauce over noodles. Transfer the drained pasta directly into the skillet with the sauce and toss over low heat. The pasta finishes cooking in the sauce, picks up its flavor, and the sauce tightens slightly around each strand rather than sitting on top of it. Add reserved pasta water as needed to keep things moving.
Fresh vs Dried Fettuccine
Dried fettuccine gives a chewier, slightly firmer noodle that holds up well under a rich sauce. Fresh fettuccine has a silkier, softer texture that many people prefer for this particular dish. Both work. The original Roman version uses fresh, but dried is more practical for home cooking and still produces an excellent result.
Serving
Serve immediately. Fettuccine Alfredo waits for no one. The pasta continues absorbing sauce even off the heat, so a few minutes delay means the dish will be noticeably drier than when it came off the stove.