Recipe byThe ZestyPlate Kitchen
Fettuccine tossed in a silky butter, cream and Parmesan sauce, finished with parsley and black pepper. Quick, indulgent Italian comfort.
Fettuccine Alfredo is the kind of dish you can have on the table in the time it takes the pasta to boil. Butter, cream and Parmesan melt into a sauce that clings to every ribbon, and there is no chopping or fuss involved. It feels far more indulgent than the short ingredient list would suggest.
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Prep 5 min
Cook 15 min
Total 20 min
Easy
Scale:
- 1 lb Fettuccine
- 1/2 cup Heavy Cream
- 1/2 cup Butter
- 1/2 cup Parmesan
- 2 tbsp Parsley
- Black Pepper
Nutrition (per serving)
850
kcal
27g
Protein
87g
Carbs
43g
Fat
Estimated per serving. How we calculate this.
Preparation
- Cook the pasta in a large pot of well salted boiling water, following the packet timing.
- While it cooks, warm the cream and butter in a large skillet over medium heat until the cream bubbles and the butter has melted. Whisk in the Parmesan and season with salt and black pepper.
- Let the sauce thicken a little, then add the drained pasta and toss until every strand is coated.
- Scatter over the parsley and serve straight away.
Tips from the ZestyPlate Kitchen
- Grate the Parmesan yourself rather than reaching for the pre-grated tub. Freshly grated cheese melts into the sauce instead of seizing into clumps.
- Keep the heat low so the sauce barely bubbles. A hard boil will cause it to split and turn oily.
- Toss the pasta through the sauce off the heat, loosening it with a splash of the starchy cooking water until it turns glossy.
- Get it to the table the moment it is ready. Alfredo thickens fast as it cools and never quite recovers.
Frequently Asked Questions
Almost always too much heat. Keep it gentle and work in a little of the starchy pasta water as you toss, which pulls the sauce back together.
Of course. Grilled chicken, sauteed mushrooms, peas or broccoli all sit happily in the sauce and turn it into a proper meal.
The original Roman version skips it entirely, relying on butter, Parmesan and pasta water emulsified together. The cream version is richer and a little easier to get right.
Save a cupful before you drain. The starch in it helps the sauce grip the pasta and loosens everything to a silky, glossy finish.
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