Easy Fettuccine Alfredo
Ingredients
- 1 9 oz package fettuccine pasta
- 2 cups heavy whipping cream
- 1 ½ cups freshly grated Parmesan cheese
- 2 tablespoons butter white truffle or garlic and herb infused butter are great upgrades!
- A dash of freshly grated nutmeg or ground nutmeg
- Salt to taste
- Freshly cracked black pepper to taste, plus extra for serving
Instructions
- ring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente.
- While the pasta cooks, add heavy cream and butter to a heavy-bottomed skillet or saucepan over medium-low heat.
- Once the butter has melted and the cream is warmed through, stir in the freshly grated Parmesan, nutmeg, salt, and freshly cracked black pepper.
- Continue stirring gently until the Parmesan has melted and the sauce is smooth and creamy. Avoid letting the cream come to a rapid boil.
- Add the drained fettuccine directly to the Alfredo sauce and toss until every noodle is coated.
- Serve immediately with additional freshly cracked black pepper and Parmesan cheese.
Notes
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Freshly grated Parmesan: This is key to a smooth Alfredo sauce. Pre-shredded Parmesan doesn't melt as nicely and can leave the sauce grainy.
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Fancy it up: I love using an infused butter, especially white truffle or garlic and herb butter. It's an easy way to add another layer of flavor without adding extra ingredients.
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Keep the heat low: Alfredo sauce can separate if overheated. Gently warm the cream and melt the cheese rather than bringing the sauce to a hard boil.
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Serve immediately: Alfredo is best enjoyed fresh while the sauce is warm, creamy, and coating the pasta.
Tried this recipe?Let us know how it was!