Fettuccine Alfredo
AI-generated image
Vegetarian Italian

Fettuccine Alfredo

Silky fettuccine coated in a glossy sauce of butter, cream, and finely grated Parmesan. Gentle heat and pasta water create the smooth, spoon-clinging texture that makes this Italian classic so enduring.

25 min 4 servings Medium
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How to prepare

1
Bring a large pot of water to a rolling boil. Add the salt, then cook the fettuccine according to the package directions until al dente, usually 1 minute less than the suggested time.
2
About 2 minutes before the pasta is done, melt the butter in a large skillet over medium-low heat. Add the cream and warm until steaming with small bubbles forming at the edge, about 2 minutes; do not let it boil hard.
3
Reserve 240 ml of the pasta water, then drain the fettuccine. Add the hot pasta to the skillet and toss for 30 seconds so every strand is coated with the butter and cream.
Hot fettuccine tossed with butter and cream in a skillet AI-generated image
4
Remove the skillet from the heat. Add the Parmesan a handful at a time, tossing continuously until melted. Add the black pepper and enough reserved pasta water, 1 tablespoon at a time, to make a glossy sauce that coats the back of a spoon.
5
Taste and adjust the seasoning. Divide among warm bowls, finish with extra black pepper and Parmesan, and serve immediately while the sauce is smooth and fluid.
Bowl of creamy Fettuccine Alfredo topped with Parmesan and black pepper AI-generated image

Why this recipe works

Finely grated Parmesan emulsifies with warm butter, cream, and starchy pasta water into a cohesive sauce, while tossing the pasta off the heat protects its smooth texture.

Storage and reheating

How to store it

Refrigerate leftovers in an airtight container for up to 3 days. The sauce will firm as it chills.

How to reheat it

Reheat gently in a skillet over low heat with 1 to 2 tablespoons of water or milk per serving, stirring until just warm and creamy. Do not boil.

Nutrition / serving

802kcal
24.35 gprotein
66.84 gcarbs
48.82 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 17 Aug 2026 · updated 17 Aug 2026