Fettuccine Alfredo is a creamy pasta dish made with fettuccine, butter, and Parmesan cheese. This straightforward version uses a little cream for a smooth, dependable sauce, while reserved pasta water helps it cling to every strand. You can have it on the table in about 30 minutes.
Ingredients
- 12 ounces dried fettuccine
- 4 tablespoons unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 cup (about 3 ounces) finely grated Parmigiano-Reggiano or Parmesan, plus more for serving
- ¼ teaspoon fine salt, plus more for the pasta water
- ⅛ teaspoon freshly ground black pepper, plus more to taste
- ⅛ teaspoon freshly grated nutmeg (optional)
- ½ to 1 cup reserved pasta-cooking water, as needed
- 2 tablespoons chopped fresh parsley (optional, for serving)
Instructions
- Prepare the ingredients. Grate the cheese finely so it melts quickly and evenly. Measure the butter and cream, and set a heatproof mug beside the stove for saving pasta water. Finely grated cheese from a block generally makes a smoother sauce than pre-shredded cheese, which may contain anti-caking agents.
- Boil the pasta. Bring a large pot of water to a boil. Salt it generously, then add the fettuccine and cook according to the package directions until al dente. Stir occasionally to keep the strands from sticking. Before draining, reserve at least 1 cup of the starchy cooking water. Drain the pasta; do not rinse it.
- Warm the cream and butter. While the pasta cooks, put the butter and cream in a wide skillet or saucepan over medium-low heat. Stir until the butter melts and the mixture is hot, about 2 to 4 minutes. Do not let it boil vigorously or reduce it to a thick paste. Add the salt, pepper, and optional nutmeg.
- Combine pasta and sauce. Add the drained fettuccine to the skillet and toss with tongs until coated. If the pasta is ready before the sauce, keep it warm briefly with a splash of pasta water rather than leaving it to dry out.
- Melt in the Parmesan. Take the pan off the heat. Add the grated Parmesan in two or three small handfuls, tossing after each addition until the cheese melts into the cream. Add reserved pasta water a tablespoon or two at a time, tossing continuously, until the sauce looks glossy and coats the noodles. You may not need the full cup.
- Taste and serve. Taste the pasta and adjust the salt and pepper. Serve promptly in warm bowls, topped with extra Parmesan and parsley if you like. The sauce thickens as it stands, so loosen it with another splash of hot pasta water if needed.
Tips
- Grate cheese finely. A fine grate melts faster and is less likely to leave clumps. Keep the pan off the heat while adding it; excessive heat can make Parmesan turn stringy or grainy.
- Save the pasta water. Its starch helps bring the butter, cream, and cheese together and gives the sauce a silky texture. Add it gradually rather than pouring it all in at once.
- Keep the sauce gentle. A hard boil can cause the cream to reduce too quickly, while very high heat can make the cheese separate. Low to medium-low heat is plenty.
- Plan for the sauce to set. Alfredo is best freshly made. If the finished pasta seems too thick, toss in a little hot water before serving; avoid adding a large amount of cold liquid.
Serving Suggestions
Serve Alfredo as soon as it is tossed, while the sauce is smooth and warm. A crisp green salad with a tart vinaigrette or simply dressed greens help balance the richness. Garlic bread is a popular side, though plain crusty bread is also useful for the sauce. For a more substantial plate, add grilled chicken, sautéed shrimp, or roasted vegetables such as broccoli. If adding cooked meat or vegetables, fold them in when you toss the pasta with the sauce so they heat through without overcooking it.
Variations
Without cream: For a more traditional Roman-style preparation, toss hot pasta with butter, finely grated Parmesan, and small additions of starchy pasta water, working quickly to make an emulsion. The texture is less rich and the process is more sensitive to temperature, so add cheese off the heat.
Add garlic: For a garlicky version, cook one finely minced garlic clove in the melted butter over low heat for about 30 seconds before adding the cream. Do not brown it, or it can taste bitter.
Add vegetables or protein: Stir in 2 cups of cooked broccoli florets, or about 2 cups of sliced cooked chicken or shrimp. Cook raw chicken or seafood separately until safely cooked, then add it to the finished pasta. For whole cuts of chicken, use a food thermometer and cook to 165°F (74°C); shrimp should be opaque and firm.
Use another pasta shape: Linguine, tagliatelle, or another long pasta works well. Short shapes such as penne can also be used, though they may need a little more sauce to coat evenly.
Storage and Reheating
For food safety, refrigerate leftovers in a covered container within 2 hours of cooking, or within 1 hour if the room temperature is above 90°F (32°C). Keep them refrigerated at 40°F (4°C) or colder and eat within 3 to 4 days. The sauce will firm up in the refrigerator and may not return to its original silky texture.
Reheat gently in a skillet over low heat with a splash of milk, cream, or water, stirring often until steaming hot throughout. A microwave also works: cover loosely, heat in short intervals, and stir between intervals, adding liquid as needed. Avoid high heat, which can separate the sauce. Reheat only the portion you plan to eat, and do not leave cooked pasta at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make Alfredo without heavy cream?
Yes. Use the butter, Parmesan, and reserved pasta water method described in Variations. You can also substitute half-and-half, but the sauce will be thinner and should be heated gently. Milk alone is less rich and is more likely to produce a thin sauce.
Why is my Alfredo sauce grainy?
Usually, the cheese was added while the sauce was too hot, or it did not melt smoothly. Remove the pan from the heat before adding finely grated cheese, and toss in a little pasta water. Pre-grated cheese can also melt less smoothly than cheese grated from a block.
Can I make the sauce ahead?
It is best to cook Alfredo just before serving because the sauce thickens and can separate as it cools. You can grate the cheese and measure the other ingredients ahead, then cook and combine everything when the pasta is ready.
How much salt should I use in the pasta water?
Salt the water generously so the pasta is seasoned as it cooks, but use less if your Parmesan is especially salty. The recipe includes a small amount of salt for the sauce; taste before adding more.
Can I freeze fettuccine Alfredo?
Freezing is not recommended. Cream and cheese sauces often separate after thawing, leaving a grainy or oily texture. Refrigerated leftovers reheat better, though they will still be less silky than freshly made Alfredo.
How do I know when the pasta is al dente?
Start checking near the shortest cooking time on the package. The fettuccine should be tender but still have a slight bite in the center; it will soften a little more when tossed in the hot sauce.