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Mound of hot fettuccine alfredo coated in glossy cheese sauce and black pepper.

Creamy Fettuccine Alfredo

5 from 2 votes
Aliana Recipes
Rich, velvety Fettuccine Alfredo made with heavy cream, butter, and freshly grated Parmigiano Reggiano. This simple method uses pasta water to create a smooth emulsion that coats every strand without clumping.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings:2 people
Course:Dinner
Cuisine:Italian
Calories:580kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz dried fettuccine Quality pasta holds sauce better
  • 3 tablespoon unsalted butter Controls sodium levels
  • 1 small shallot, very finely minced Adds subtle depth
  • ½ cup heavy cream Room temperature is best
  • ¾ cup freshly grated Parmigiano Reggiano Must be freshly grated
  • ¼ teaspoon salt Adjust to taste
  • black pepper Freshly ground
  • ¼ cup pasta water Reserved from boiling pot
  • fresh parsley Optional garnish

Equipment

  • 1 Large pot For boiling pasta
  • 1 deep skillet For making sauce
  • 1 Colander For draining
  • 1 Grater For parmesan
  • 1 Tongs For tossing pasta

Method
 

  1. Boil the pasta in salted water until it is al dente and firm to the bite. Reserve a mug of starchy water before draining so you have liquid for the sauce.
  2. Melt the butter in a deep skillet over medium-high heat while the pasta cooks. Watch for the butter to foam slightly without browning so the flavor remains sweet.
  3. Add the minced shallots to the butter and sauté for about 2 minutes. The shallots should turn soft and translucent to ensure they blend into the sauce.
  4. Pour in the heavy cream, bring to a boil, then lower heat to simmer for 3 minutes. The liquid will reduce slightly and thicken enough to coat a spoon.
  5. Remove from heat and stir in the cheese, salt, and pepper until completely smooth. Moving the pan off the burner prevents the cheese from seizing or becoming oily.
  6. Toss the drained pasta and reserved water into the sauce over medium heat for 1 minute. The starchy water emulsifies with the fat to create a glossy, cohesive coating.

Nutrition

Serving: 250g (1 bowl)Calories: 580kcalCarbohydrates: 48gProtein: 18gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 110mgSodium: 450mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 20IUVitamin C: 2mgCalcium: 25mgIron: 10mg

Notes

Grate the cheese yourself from a block for the smoothest melt; pre-shredded cheese often contains anti-caking agents that cause graininess. Add a pinch of nutmeg if you want a classic Italian hint.