Fettuccine Alfredo
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
909 kcal
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Course
Main Course, Dinner
Fettuccine Alfredo
Description
This Fettuccine Alfredo recipe starts with cooking fettuccine pasta until al dente, then reserving some pasta water to adjust sauce consistency later. The sauce base is made by melting unsalted butter and lightly cooking minced garlic just until fragrant, avoiding browning. Heavy cream is then added and simmered to reduce slightly, thickening the sauce. Parmesan cheese is whisked in off the heat to avoid curdling, resulting in a smooth, creamy sauce. A pinch of ground nutmeg and seasoning with salt and black pepper round out the flavor profile.
The pasta is then tossed with the sauce, with reserved pasta water added as needed to achieve a silky, cohesive coating that clings to each strand. Garnishing with fresh parsley and extra Parmesan provides brightness and visual appeal. The dish delivers a rich, creamy mouthfeel balanced by the mild pungency of Parmesan and the warmth of nutmeg.
Leftovers can be refrigerated up to seven days and reheated gently with added milk or cream to restore creaminess. Using full-fat cream and freshly shredded cheese ensures the best texture and flavor. Careful handling prevents the sauce from separating.
Ingredients
- 12 ounces Fettuccine pasta
- 5 tablespoons butter unsalted, brand Challenge
- 2 cloves garlic minced
- 1 ½ cups heavy whipping cream
- 1 ½ cups Parmesan Cheese plus extra for garnish if desired, shredded
- pinch ground nutmeg see notes
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- parsley for garnish, optional, chopped, fresh
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook al dente (slightly firm). Reserve ½ cup pasta water. Drain pasta (do not rinse) and set aside.
- Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Add the garlic and cook just until fragrant, about 1 minute.
- Stir in the heavy cream and bring to a simmer. Let simmer uncovered until slightly thickened, about 5-7 minutes.
- Remove the cream mixture from the heat and whisk in parmesan cheese and a pinch of nutmeg until smooth. Season with salt & pepper.
- Add the cooked fettuccine to the skillet and toss with the sauce. If needed, add additional pasta water to adjust the consistency.
- Garnish with parsley and additional parmesan cheese if desired.
Notes
- A pinch of nutmeg is about 1/16th teaspoon; measure carefully for subtle flavor.
- Use full-fat heavy cream rather than lighter versions to ensure proper sauce thickness.
- Freshly shred Parmesan cheese instead of using pre-shredded for better melting and flavor.
- Cook garlic only briefly to avoid browning and bitterness; just cook until fragrant.
- Remove the sauce from heat before adding cheese to prevent sauce separation.
- Cook pasta al dente and reserve pasta water to fine-tune sauce consistency.
- Store leftovers in an airtight container in the refrigerator for up to 7 days; reheat gently with added milk or cream as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 909 kcal
% Daily Value*
| Calories | 909 | 45% |
| Carbohydrates | 65g | 22% |
| Protein | 28g | 56% |
| Fat | 61g | 94% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 257mg | 86% |
| Sodium | 1068mg | 45% |
| Potassium | 319mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2095IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 539mg | 54% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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