Fettuccine Alfredo

Name: Fettuccine Alfredo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 8 ounces uncooked fettuccine; 6 tablespoons butter, cubed; 2 garlic cloves, minced; 2 cups heavy whipping cream; 3/4 cup grated Parmigiano Reggiano cheese, divided; 1/2 cup grated Romano cheese; 1/4 teaspoon salt; 1/8 teaspoon pepper; Dash ground nutmeg; Minced fresh parsley, optional

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Learn how to make fettuccine Alfredo from scratch. Creamy, cheesy and comforting, the easy Alfredo sauce is everything you want in a pasta sauce!

Ingredients

8 ounces uncooked fettuccine
6 tablespoons butter, cubed
2 garlic cloves, minced
2 cups heavy whipping cream
3/4 cup grated Parmigiano Reggiano cheese, divided
1/2 cup grated Romano cheese
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground nutmeg
Minced fresh parsley, optional

Directions

Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Add garlic; cook and stir 1 minute. Gradually stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, until slightly thickened 3-5 minutes, stirring constantly. Reduce heat to low.
Gradually whisk in 1/2 cup each Parmigiano Reggiano and Romano cheese. Return to a simmer. Cook and stir until just thick enough to coat a metal spoon. Stir in salt, pepper and nutmeg.
Drain fettuccine; add to sauce and toss to coat. Sprinkle with remaining 1/4 cup Parmigiano Reggiano and, if desired, parsley.

Nutrition Facts

1 cup: 882 calories, 71g fat (44g saturated fat), 209mg cholesterol, 831mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 22g protein.

Fettuccine Alfredo is such an easy classic to make that everyone should have a go-to recipe in their collection. This dish can be eaten just as it is or add sauteed shrimp for a heartier meal. —Lindsay Mattison, Hillsboro, Oregon

Recipe Creator