BEST Easy Fettuccine Alfredo
Ditch the bottled sauce and make this super easy, creamy, dreamy fettuccine Alfredo in just 20 minutes!
Servings: 4 servings
Ingredients
- 1 pound fettuccine pasta
- 1 ¼ cups heavy cream
- 1 ¼ cups finely grated Parmigiano-Reggiano cheese plus more to garnish
- 4 tablespoons unsalted butter
- 2 large garlic cloves minced
- Small pinch ground nutmeg
- Salt and pepper to taste
- Fresh Italian parsley roughly chopped (to garnish)
Instructions
- Boil fettuccine until al dente, according to the box instructions. While the pasta is cooking, make the sauce.
- Melt the butter in a large skillet or pot over medium heat.
- Add the garlic, and sauté for 2 minutes.
- Add the cream and nutmeg. Stir, and let heat over medium until the cream just starts to simmer.
- Once simmering, mix in the cheese for about 1 minute, or until melted.
- Season with salt and pepper, and set aside on low heat to keep warm until the pasta is ready.
- Drain fettuccine, and add it to the sauce. Toss until coated. Serve immediately, garnished with fresh parsley and more cheese!
Video
Notes
- You can use Grana Padano (great alternative) or regular parmesan cheese instead of Parmigiano-Reggiano if preferred.
- It’s best to grate your own cheese, so it melts really well into the sauce.
- Use half of a 1/8 teaspoon of ground nutmeg (AKA a small pinch).
- Fettuccine Alfredo is meant to be enjoyed right away, since the high starch content in the pasta thickens the sauce, making it sticky once cooled.
Nutrition
Serving: 1serving | Calories: 876kcal | Carbohydrates: 88g | Protein: 28g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 534mg | Potassium: 406mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2074IU | Vitamin C: 6mg | Calcium: 470mg | Iron: 3mg