Creamy Fettuccine Alfredo
Silky, restaurant-quality alfredo in one skillet using butter, cream, and Parmigiano. Toss hot pasta with the sauce and watch it emulsify into pure comfort.
- Total time
- 12 min
- Servings
- 2
- Calories
- 682
- Protein
- 22g
Ingredients
- 8 oz fettuccine
- 4 tbsp butter
- ¾ cup heavy cream
- 1 cup Parmigiano-Reggiano, finely grated
- 2 cloves garlic, minced
- ¼ tsp black pepper
Instructions
- 1
Boil fettuccine in salted water until al dente, about 10 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
Melt butter in a large skillet over medium heat until foaming, about 90 seconds.
- 3
Add minced garlic and stir constantly until fragrant, 30 seconds—don't let it brown.
- 4
Pour in cream and heat through, stirring occasionally, until small bubbles form around the edges, ~2 minutes.
- 5
Remove from heat. Stir in Parmigiano-Reggiano until completely melted and smooth, about 1 minute.
- 6
Add hot pasta and black pepper to the skillet. Toss gently, adding pasta water 2 tablespoons at a time until the sauce coats every strand. Serve immediately.
Tools you’ll need
- large pot
- large skillet
- wooden spoon or silicone spatula
- measuring cups and spoons
- grater or microplane
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