Fettuccine Alfredo

Born in early-1900s Rome and named for restaurateur Alfredo di Lelio, this classic turns wide fettuccine silky with butter, cream, and heaps of Parmesan. The rich emulsion clings to every ribbon for pure Italian comfort.

Serves 4

Estimate for one serving

• 720 cal
• 22g protein
• 58g carbs
• 46g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 12 oz fettuccine pasta
• 6 tbsp unsalted butter
• 1 1/2 cups heavy cream
• 2 cloves garlic
• 1 1/2 cups freshly grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add kosher salt and the fettuccine. Cook according to package directions until al dente, about 8–10 minutes. Reserve pasta water, then drain the pasta.
2. 2While the pasta cooks, melt the butter in a large skillet over medium-low heat.
3. 3Mince the garlic cloves and add them to the melted butter. Cook, stirring frequently, for 1 minute until fragrant but not browned.
4. 4Pour in the heavy cream. Increase heat to medium and bring to a gentle simmer, stirring occasionally, about 3–4 minutes.
5. 5Reduce heat to low. Gradually whisk in the grated Parmesan cheese a handful at a time until fully melted and smooth. Season with black pepper.
6. 6Add the drained fettuccine directly to the sauce. Toss gently with tongs to coat every strand. If the sauce is too thick, add a splash of the reserved pasta water until it reaches a silky consistency.
7. 7Taste and adjust salt if needed (Parmesan is salty, so go lightly).
8. 8Remove from heat. Sprinkle with the chopped fresh parsley and an extra dusting of Parmesan if desired. Serve immediately in warm bowls.