This restaurant-quality Fettuccine Alfredo brings the luxury of fine dining right to your kitchen table. With its silky smooth sauce and perfectly cooked pasta, this 30-minute recipe transforms simple ingredients into a memorable meal that rivals any Italian restaurant.
What’s So Special About This Dish?
- Restaurant Quality – Achieves that signature creamy texture without heavy cream
- Quick and Easy – Ready in just 30 minutes using pantry staples
- Budget-Friendly – Costs fraction of restaurant prices
- No Special Equipment – Uses just one pot and basic kitchen tools
Tips for Success
- Use freshly grated Parmesan cheese – pre-grated won’t melt properly
- Reserve 1 cup of pasta water before draining – it’s crucial for the perfect sauce consistency
- Cook pasta just until al dente – it will continue cooking slightly in the sauce
- Keep heat low when adding cheese to prevent sauce from breaking
Serving and Storage
Serve immediately while the sauce is hot and creamy, garnished with extra Parmesan and fresh cracked black pepper. For best results, enjoy right away as Alfredo sauce tends to thicken as it cools.
If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stovetop with a splash of milk or cream, stirring constantly to restore the creamy texture.
Equipment Needed
- 6-quart stockpot
- Large colander
- 12-inch heavy skillet
- Wooden spoon
- Microplane grater
- Measuring cups and spoons
Ingredients
- 16 oz (450g) fresh fettuccine pasta
- 2 cups (480ml) heavy cream
- 6 tablespoons (85g) unsalted butter
- 2 cups (200g) freshly grated Parmigiano-Reggiano
- 3 cloves garlic, minced
- 1/2 teaspoon (2.5g) salt
- 1/4 teaspoon (1g) black pepper
- 1/8 teaspoon (0.5g) nutmeg
- 2 tablespoons (30ml) pasta cooking water
Instructions
- Bring large pot of water to rolling boil. Add 1 tablespoon salt.
- Meanwhile, melt butter in skillet over medium heat. Add garlic, cook 1 minute until fragrant.
- Add heavy cream, bring to gentle simmer. Cook 3-4 minutes until slightly reduced.
- Cook pasta according to package directions until al dente, usually 3-4 minutes for fresh pasta.
- Reserve 1/2 cup pasta water before draining.
- Add hot pasta directly to cream sauce.
- Gradually stir in Parmigiano-Reggiano until melted and smooth.
- Add salt, pepper, and nutmeg. Stir in 2 tablespoons pasta water.
- Cook additional 1-2 minutes until sauce coats pasta evenly.
- Serve immediately, topped with extra cheese if desired.
Recipe Notes
For best results, use freshly grated Parmigiano-Reggiano, not pre-grated cheese
Sauce will thicken as it cools; thin with reserved pasta water if needed
Store leftovers in airtight container for up to 3 days, reheat with splash of cream
Nutrition Information
650
45g
18g
42g
3g
155mg
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