Creamy Garlic Fettuccine Alfredo

Fettuccine Alfredo began in Rome, where Alfredo di Lelio dressed fresh pasta with butter and Parmesan for a famously rich plate. This creamy garlic version simmers heavy cream with minced cloves before folding in cheese for a silky, shareable dinner.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 720 cal
• 22g protein
• 58g carbs
• 45g fat
• 3g fiber

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Ingredients

• 12 oz fettuccine
• 6 tbsp unsalted butter
• 5, minced garlic cloves
• 1 1/2 cups heavy cream
• 1 1/2 cups, finely grated Parmesan cheese
• 1 tsp, plus more for pasta water kosher salt
• 3/4 tsp, freshly ground black pepper
• 3 tbsp, chopped fresh parsley
• pinch nutmeg
• 3/4 cup reserved pasta water

Instructions

1. 1Fill a large pot with water, salt it generously, and bring to a hard boil. Drop in the fettuccine and cook until al dente, stirring a few times so the ribbons stay separate.
2. 2Meanwhile, melt the butter in a large deep skillet or sauté pan over medium-low heat. Add the minced garlic and cook gently until fragrant and soft but not browned.
3. 3Pour in the heavy cream and raise the heat slightly to medium. Bring the mixture to a bare simmer, stirring often, and let it thicken lightly for 3–4 minutes.
4. 4Reduce the heat to low. Gradually sprinkle in the grated Parmesan while stirring constantly so the cheese melts smoothly into a silky sauce without clumping.
5. 5Season the sauce with salt, plenty of black pepper, and a tiny pinch of nutmeg. Keep the sauce warm over the lowest heat; it should coat the back of a spoon.
6. 6Reserve pasta water before draining the fettuccine, then transfer the hot noodles straight into the cream sauce.
7. 7Toss the pasta thoroughly with tongs, adding reserved pasta water a splash at a time until the sauce becomes glossy and clings to every ribbon.
8. 8Taste and adjust salt and pepper. The sauce should be rich yet loose enough to pool slightly at the bottom of the pan.
9. 9Remove from heat, fold in most of the chopped parsley, and give one final toss.
10. 10Twirl into warm bowls, finish with the remaining parsley and an extra grind of black pepper, and serve right away while ultra-creamy.