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Creamy Fettuccine Alfredo Classic Recipe Easy Homemade Dinner Idea

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A quick and easy creamy fettuccine Alfredo recipe that combines butter, heavy cream, and Parmesan cheese into a silky, comforting sauce perfect for any occasion.

Ingredients

Scale
  • 12 oz (340 g) fettuccine pasta, dried or fresh
  • 6 tablespoons (85 g) unsalted butter
  • 1 cup (240 ml) heavy cream
  • 1 ½ cups (150 g) freshly grated Parmesan cheese
  • 2 cloves garlic, minced (optional)
  • Salt to taste (start with about ½ teaspoon)
  • ¼ teaspoon freshly ground black pepper or to taste
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 oz (340 g) of fettuccine pasta and cook according to package directions until al dente, usually about 9-11 minutes for dried pasta. Stir occasionally to prevent sticking.
  2. Before draining, scoop out 1 cup (240 ml) of the starchy cooking water and set aside.
  3. Drain the pasta in a colander and set aside. Do not rinse.
  4. In a large skillet over medium heat, melt 6 tablespoons (85 g) of unsalted butter. If using garlic, add the minced cloves now and sauté gently for 1 minute until fragrant but not browned.
  5. Pour in 1 cup (240 ml) of heavy cream. Stir and bring to a gentle simmer—do not boil vigorously. Let it cook for 2-3 minutes to slightly thicken, stirring occasionally.
  6. Reduce heat to low. Gradually add 1 ½ cups (150 g) of finely grated Parmesan cheese, stirring constantly until melted and smooth. If the sauce is too thick, stir in reserved pasta water a little at a time until desired consistency is reached.
  7. Taste and add salt (start with ½ teaspoon) and freshly ground black pepper (about ¼ teaspoon). Stir well.
  8. Add the cooked fettuccine directly to the skillet. Using tongs or a large spoon, gently toss the noodles in the sauce until evenly coated, about 1-2 minutes. Add more reserved pasta water if needed to loosen the sauce.
  9. Serve immediately, garnished with chopped fresh parsley if desired.

Notes

Keep the heat low when melting the cheese to avoid grainy sauce. Use reserved pasta water to adjust sauce consistency and help it cling to noodles. Freshly grated Parmesan melts better than pre-grated. Garlic is optional and should not be browned to avoid bitterness. For a lighter version, use half-and-half and reduce butter to 3 tablespoons. Gluten-free pasta and dairy-free cream alternatives can be used but will alter texture and flavor.

Nutrition

Keywords: fettuccine Alfredo, creamy pasta, easy dinner, homemade Alfredo sauce, Parmesan pasta, quick pasta recipe

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