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Fettuccine Alfredo

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Whether you’re celebrating a special occasion or just need a little midweek comfort, try my simple and delicious Fettuccine Alfredo recipe.

Ingredients

Units Scale
  • 8 oz dried fettuccine noodles
  • 4 oz unsalted butter
  • 4 garlic cloves, minced
  • 2 cups heavy cream
  • 1 cup freshly grated parmesan + additional for garnish
  • pinch of nutmeg (optional)

Optional Garnish

  • parsley
  • red pepper flakes

Instructions

  1. Cook fettuccine noodles to al dente according to package instructions. Reserve 1 cup of the pasta water before draining the pasta.
  2. Melt the butter gently in a large skillet or saucepan over medium heat.
  3. Add the minced garlic and sauté until fragrant, 1-2 minutes, being careful not to let it brown.
  4. Reduce the heat to low and pour in the heavy cream.
  5. Stir to combine the heavy cream with the butter and garlic, add a pinch of nutmeg, if using.
  6. Simmer the heavy cream gently for 3-4 minutes to thicken slightly.
  7. Stir in the grated parmesan cheese to create a smooth, creamy sauce. If the sauce is too thick, add small amounts of the pasta water until it reaches your desired consistency. (Be cautious with this step if the pasta water has been heavily salted.)
  8. Toss the fettuccine noodles with the sauce to coat evenly.
  9. Plate the pasta immediately, garnishing with additional parmesan cheese, parsley, or red pepper flakes.

Notes

Nutmeg is often included in the American version of Fettuccine Alfredo though it’s not part of the original Italian recipe. Nutmeg is added to cream-based sauces to enhance flavor. Nutmeg adds a subtle warmth and depth, balancing the richness of the butter and cream without overpowering the dish.

Find it online: https://lifeatthetable.com/fettuccine-alfredo/

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