Name: Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz / 250g dried fettuccine; 3 tbsp unsalted butter; 1 small shallot, very finely minced; 1/2 cup heavy cream; 3/4 cup freshly grated Parmigiano Reggiano or parmesan; 1/4 tsp salt; Good grind of black pepper; Fresh parsley (optional); Extra Parmigiano Reggiano for serving

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Introduction

Fettuccine Alfredo is a classic Italian pasta dish known for its rich, creamy sauce made with butter, cream, and Parmesan cheese. This simple yet indulgent recipe is perfect for a comforting weeknight meal or a special occasion dinner.

A white plate holds a neat pile of fettuccine pasta coated in a creamy, light yellow sauce, with small green herb bits sprinkled throughout. The pasta strands are soft and slightly twisted, showing a smooth and glossy texture. The plate sits on a wooden surface, with a blurred pepper grinder and a white cloth visible in the background on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz / 250g dried fettuccine
3 tbsp unsalted butter

1 small shallot, very finely minced
1/2 cup heavy cream

3/4 cup freshly grated Parmigiano Reggiano or parmesan
1/4 tsp salt

Good grind of black pepper
Fresh parsley (optional)
Extra Parmigiano Reggiano for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, firm but cooked through.
Step 2: While the pasta cooks, melt the butter in a deep fry pan over medium-high heat.
Step 3: Add the finely minced shallots and sauté for about 2 minutes until they are tender.

Step 4: Pour in the heavy cream and bring the mixture to a boil. Reduce heat to medium-low and let it simmer gently for 3 minutes.
Step 5: Remove the pan from the heat, then stir in the grated Parmigiano Reggiano, salt, and black pepper until the sauce is smooth.
Step 6: Before draining the pasta, reserve 1/4 cup of the pasta cooking water (plus an extra mug in case you need more). Drain the pasta in a colander.

Step 7: Transfer the drained pasta and the reserved 1/4 cup of pasta water to the sauce in the fry pan. Return the pan to medium-high heat and toss gently for about 1 minute to coat the pasta and allow the sauce to emulsify.
Step 8: Remove from heat and serve immediately. Garnish with extra Parmigiano Reggiano and fresh parsley if desired.

Tips & Variations

Use freshly grated Parmigiano Reggiano for the best flavor and smoothest sauce texture.

If the sauce feels too thick, add a little more reserved pasta water to loosen it up.
For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
Add cooked chicken, shrimp, or steamed vegetables for a heartier meal.

Storage

Store leftover Fettuccine Alfredo in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to restore the sauce’s creaminess. Avoid microwaving at high power to prevent the sauce from separating.

How to Serve

The image shows a white plate filled with a generous pile of creamy fettuccine pasta topped with grated cheese and sprinkled with herbs, resting on a white marbled textured surface. The pasta looks smooth and slightly shiny with a pale yellow color, and a fork is placed on the edge of the plate. Behind the plate, there is a glass of clear water, a small pile of fresh green leafy salad on the left side in a metal bowl, and a rustic loaf of sliced bread on a wooden board in the background. A white cloth with blue stripes is casually spread across the table, and a pepper grinder and a cheese grater with a piece of cheese beside it also sit on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Fettuccine Alfredo ahead of time?

It’s best enjoyed fresh, but you can prepare the sauce and pasta separately and combine them just before serving to maintain the sauce’s smooth texture.

What type of cheese works best for Alfredo sauce?

Parmigiano Reggiano is traditional and offers the best flavor and melting quality, but high-quality Parmesan can be used as a substitute.