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Easy Fettuccine Alfredo
4.5 from 66 votes

Easy Fettuccine Alfredo

This Easy Fettuccine Alfredo features tender fettuccine noodles coated in a creamy sauce made from heavy cream, butter, and Parmesan cheese. The smooth sauce is gently thickened and seasoned with a hint of pizza seasoning, fresh black pepper, and salt, resulting in a rich and balanced flavor. A finishing garnish of chopped parsley and lemon wedges adds a subtle fresh note and brightness to the dish, making it a satisfying pasta main course.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Course: Main Course

Ingredients

  • 16 ounces Fettuccine pasta dried
  • 1 pint heavy cream
  • ½ cup butter cubed and softened to room temperature, unsalted
  • 5.3 ounces Parmesan Cheese I use the Sartori Sarvecchio Parmesan, finely grated, divided use
  • 1 ½ teaspoons pizza seasoning
  • salt freshly cracked black pepper
  • black pepper freshly cracked black pepper
  • parsley for garnish, chopped fresh flat-leaf parsley and lemon wedges
  • lemon for garnish, chopped fresh flat-leaf parsley and lemon wedges

Instructions

    Cup of Yum
  1. Reserve about ⅓ cup of grated cheese.
  2. Cook the fettuccine in heavily salted boiling water per the package instructions.
  3. While the pasta cooks, heat heavy cream over low-medium heat in a deep saute pan or Dutch oven. Add butter and whisk gently to melt. Let the cream mixture simmer for a few minutes, until slightly reduced.
  4. Sprinkle in cheese and stir to incorporate. Whisk in pizza seasoning. Continue whisking until cheese is melted and sauce has thickened.
  5. Season with salt and black pepper to taste.
  6. When pasta has finished cooking, reserve about ½ cup of the pasta water before draining the noodles. Add the drained pasta to the sauce, tossing to combine. If needed, add some of the reserved pasta water to thin the sauce to your desired consistency. 
  7. To serve, garnish with parsley, a squeeze of lemon, and some of the reserved cheese.