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Twirl of creamy fettuccine Alfredo on a beige plate, glossy sauce with black pepper in warm golden light.

Creamy Fettuccine Alfredo

Make Creamy Fettuccine Alfredo in 20 minutes with 5 ingredients. Cook fettuccine al dente, melt butter, warm cream, then whisk in freshly grated Parmesan off the heat. Add a splash of pasta water for a silky, glossy sauce. Toss, season, and serve hot. Simple weeknight pasta with big, restaurant-style flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian, Italian- American
Calories: 750
Ingredients Method

Ingredients
  

  • 12 oz 340 g fettuccine
  • 6 Tbsp 85 g unsalted butter
  • 1 cup 240 ml heavy cream
  • 1 cup 90 g finely grated Parmigiano-Reggiano, plus extra to serve
  • 1 –2 garlic cloves minced (optional)
  • Salt and black pepper
  • Reserve: 1 cup hot pasta water

Method
 

  1. Boil pasta: Bring a large pot of well-salted water to a boil. Cook fettuccine until al dente. Scoop out 1 cup pasta water.
  2. Start sauce (low heat): In a wide pan, melt butter. Stir in cream; heat until steaming (do not boil). Add garlic for 30 seconds if using. Turn heat to low.
  3. Emulsify: Off the heat, whisk in Parmesan until smooth. Add ¼–½ cup pasta water to make a silky sauce.
  4. Toss: Add drained pasta to the pan. Toss vigorously 30–60 seconds, adding splashes of pasta water until glossy and well-coated.
  5. Finish: Season with salt and black pepper. Plate hot with extra Parmesan (and parsley if you like). Enjoy!