A simple, indulgent fettuccine Alfredo — pasta tossed in a silky butter, cream and Parmesan sauce, finished with parsley and black pepper. Quick Italian comfort.
Fettuccine Alfredo is the ultimate comfort pasta — silky ribbons coated in a rich sauce of butter, cream and Parmesan. It's ready in the time it takes to boil the pasta, making it a brilliant last-minute dinner that always feels indulgent. Simple ingredients, treated well, deliver pure luxury on a plate.
Prep 5 min
Cook 15 min
Total 20 min
Easy
- 1 lb Fettuccine
- 1/2 cup Heavy Cream
- 1/2 cup Butter
- 1/2 cup Parmesan
- 2 tbsp Parsley
- Black Pepper
Video
Preparation
- Cook the pasta according to the packet instructions in a large pot of boiling salted water.
- Meanwhile, add the cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in the Parmesan and season with salt and black pepper.
- Let the sauce thicken slightly, then add the pasta and toss until coated.
- Garnish with parsley and serve.
Tips from the ZestyPlate Kitchen
- Use freshly grated Parmesan, not the pre-grated kind — it melts smoothly into the sauce instead of clumping.
- Don't let the sauce boil hard; a gentle bubble keeps it creamy rather than splitting.
- Toss the pasta in the sauce off or just off the heat, adding a splash of pasta water to bring it together silkily.
- Serve immediately — Alfredo waits for no one and thickens quickly as it cools.
Frequently Asked Questions
Usually from overheating. Keep the heat gentle and add a little starchy pasta water while tossing to emulsify the sauce smoothly.
Absolutely — grilled chicken, sautéed mushrooms, peas or broccoli are all popular additions that turn it into a fuller meal.
The most traditional Roman version uses just butter, Parmesan and pasta water emulsified together. The cream version is richer and more forgiving.
Reserve a cupful before draining. Its starch helps the sauce cling to the pasta and loosens it to a glossy, silky consistency.
