Classic Fettuccine Alfredo
Rich, creamy Alfredo sauce with buttery Parmesan clinging to every strand of pasta
By RecipesQueen Kitchen • June 10, 2026
Fettuccine Alfredo is the ultimate indulgent pasta — silky ribbons of fettuccine coated in a luscious sauce of butter, heavy cream, and freshly grated Parmesan that clings to every strand. It's decadent, it's simple, and it takes just 20 minutes from start to finish.
The key to a perfect Alfredo is using freshly grated Parmigiano-Reggiano (never pre-shredded — it won't melt smoothly) and reserving some pasta cooking water. The starchy water emulsifies the sauce, preventing it from separating and keeping it silky smooth.
Serve it as-is for a vegetarian main, or top with grilled chicken, shrimp, or crispy pancetta. A generous crack of black pepper and a shower of extra Parmesan at the table are non-negotiable.
Ingredients
- 1 lb fettuccine pasta
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 2 cups freshly grated Parmigiano-Reggiano
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1 pinch freshly grated nutmeg
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Cook fettuccine in generously salted water until al dente. Reserve 1 cup of pasta cooking water before draining.
- 2
While the pasta cooks, melt butter in a large deep skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
- 3
Pour in heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until slightly reduced.
- 4
Remove from heat and add the drained fettuccine directly to the skillet. Toss vigorously with tongs to coat.
- 5
Add Parmesan in three additions, tossing constantly between each. Add pasta water, a splash at a time, if the sauce needs loosening.
- 6
Season with salt, pepper, and nutmeg. Serve immediately topped with extra Parmesan and chopped parsley.
