Alfredo Pasta
Classic Alfredo pasta — fettuccine in a silky butter-Parmesan-cream sauce. The Italian-American restaurant favorite. The trick is freshly grated Parmesan (not pre-shredded) and pasta water for the proper emulsion.
Prep Time
19 min
Cook Time
25 min
Servings
6
Calories
305 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pasta300 g
- Cream¾ cup
- Butter½ cup
- Garlic4 ½ cloves
- Parmesan Cheese¾ cup
- Olive Oil3 tbsp
- Basil1 ½
- Black Pepper¾ tsp
- Salt1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Pasta300 g
- Cream0.75 cup
- Butter0.5 cup
- Garlic4.5 cloves
- Parmesan Cheese0.75 cup
- Olive Oil3 tbsp
- Basil1.5
- Black Pepper0.75 tsp
- Salt1.5 tsp
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Cook 1 lb of fettuccine for 1 minute less than the package time. Reserve 1 cup of pasta water before draining.
- 2
While pasta cooks, heat ½ cup of butter and 1 cup of heavy cream in a large skillet over medium-low heat. Bring to a low simmer, cook 2-3 minutes until slightly thickened.
- 3
Off heat (essential — boiling cheese splits), whisk in 1.5 cups of freshly grated Parmesan in handfuls, whisking between each so it melts smoothly.
- 4
Season with ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg (the secret ingredient that distinguishes great Alfredo).
- 5
Add the drained pasta directly to the sauce. Toss with tongs until coated. Add pasta water 1 tablespoon at a time until the sauce silkily coats every strand.
- 6
Finish with a final grating of Parmesan, more cracked black pepper, and chopped fresh parsley. Serve immediately on warm plates — Alfredo waits for no one.
Watch how to make Alfredo Pasta
Find the best tutorial for this recipe on YouTube.
💡 Expert Tips
- 1.Freshly grate Parmesan. Pre-shredded comes coated in anti-caking powder that prevents smooth melting. Grate from a block.
- 2.Off-heat for the cheese. Boiling cheese makes the sauce gritty and split. Keep the heat low.
- 3.Pasta water is essential. The starch emulsifies the fat with the dairy and gives that glossy clinging coat.
- 4.Nutmeg is the secret. Just ¼ teaspoon transforms Alfredo from generic creamy pasta to genuinely Italian-flavored.
🔬 Why It Works
American Alfredo is butter, cream, and Parmesan emulsified with pasta water — different from the original Italian Alfredo (just butter, Parmesan, pasta water — no cream). The American version is creamier and more reliable. The off-heat cheese addition is what keeps the sauce smooth; the pasta water is what gives it the glossy clinging texture. Nutmeg is the chef's touch that elevates it.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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