Fettuccine Alfredo

Fettuccine Alfredo wraps silky flat noodles in a rich, creamy Parmesan sauce with a hint of garlic and butter. It tastes like the restaurant classic but comes together in one pan in under half an hour. Simple, indulgent, and always a crowd pleaser.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

720

Ingredients

• 400 g fettuccine
• 50 g unsalted butter
• 3 cloves garlic, minced
• 240 ml heavy cream
• 120 g Parmesan cheese, freshly grated
• 1/4 tsp ground nutmeg
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil (for the pasta water)

Instructions

1. Bring a large pot of salted water to a rolling boil. Cook the fettuccine until al dente according to package directions.
2. Reserve 240 ml of the pasta water before draining, then drain the fettuccine.
3. Melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant but not browned.
4. Pour in the heavy cream and bring to a gentle simmer. Cook for 2 to 3 minutes until slightly thickened.
5. Reduce the heat to low and gradually whisk in the Parmesan until the sauce is smooth and creamy.
6. Stir in the nutmeg, season with salt and plenty of black pepper.
7. Add the drained fettuccine and toss to coat, adding reserved pasta water a little at a time for a silky finish.
8. Serve immediately in warm bowls, garnished with chopped parsley and extra Parmesan.

Pro tips

• Grate the Parmesan fresh; pre-shredded cheese does not melt as smoothly.
• Toss the sauce and pasta off the heat to prevent the cheese from clumping.
• Add the pasta water gradually — it is the secret to a glossy, restaurant-style sauce.
• Keep the cream at a gentle simmer, never a hard boil, to avoid splitting.

Frequently asked questions