Fettuccine Alfredo creamy parmesan pasta

The steam from the pasta water was fogging up my glasses, but I refused to wipe them on my apron. My grandmother would have scolded me for that, and somehow, even decades later, her voice echoes in my tiny rental kitchen. This Alfredo recipe came from watching her make Sunday dinner, though she never measured anything. It took me years to understand that the secret wasn't some special technique—it was simply patience and really good butter.

I first made this for a date who claimed they didnt cook, and we ended up huddled over the stove together, taking turns adding Parmesan and tasting. That was four years ago. Now its our anniversary tradition, and we still argue about whether the garlic is necessary. For the record, it absolutely is.

Ingredients

• Fettuccine (400g or 14oz): Fresh pasta cooks faster and clings to sauce better, but good dried pasta works perfectly too
• Unsalted butter (60g or 4 tbsp): Letting this melt slowly over medium-low heat prevents the sauce from separating later
• Heavy cream (250ml or 1 cup): Room temperature cream incorporates more smoothly than cold
• Freshly grated Parmesan (120g or 1 1/4 cups): Pre-grated cheese has anti-caking agents that make sauce grainy, so grate it yourself
• Garlic clove (optional): Minced finely enough that it almost dissolves into the sauce
• Salt and black pepper: Add gradually, tasting as you go
• Freshly grated nutmeg (optional): Just a pinch enhances the creamines without making it taste like dessert
• Chicken breasts (2, optional): Seasoned simply and cooked until golden
• Olive oil (2 tbsp, for chicken): Helps the chicken develop a nice crust
• Fresh parsley and extra Parmesan: Because everything looks better with a garnish

Instructions

Get your pasta water ready:

Bring a large pot of salted water to boil and cook fettuccine until al dente, reserving 1 cup of pasta water before draining

Cook the chicken if using:

Season both sides with salt and pepper, then sauté in olive oil over medium-high heat for 6-7 minutes per side until golden and cooked through

Start the sauce base:

Melt butter in a large pan over medium-low heat, adding garlic now if using and sautéing for 30 seconds until fragrant

Add the cream:

Pour in heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes

Melt in the cheese:

Reduce heat to low and gradually whisk in Parmesan until melted and smooth, seasoning with salt, pepper, and nutmeg

Combine everything:

Add drained pasta to the sauce, tossing to coat and adding reserved pasta water as needed for the right consistency

Plate and serve:

Top with sliced chicken if using, then sprinkle with parsley and extra Parmesan before serving immediately

Save Pin

My friend Marco tried making this once and used milk instead of cream, calling it a light version. He called me at midnight, genuinely sad about his life choices. Now he keeps heavy cream in the fridge specifically for Alfredo emergencies.

Making It Your Own

Sautéed mushrooms add an earthy depth that pairs beautifully with the rich sauce, while frozen peas bring a pop of color and sweetness that cuts through the cream. Just add them during the last minute of sauce preparation so they warm through without overcooking.

The Wine Question

A crisp Pinot Grigio cuts through the richness, but honestly, any white wine you enjoy drinking will work. I keep a bottle on the counter while cooking—partly for the sauce, mostly for the chef.

Leftover Strategy

Alfredo reheats better than most cream sauces if you add a splash of milk or cream while warming it gently. The pasta will absorb more liquid overnight, so dont judge the consistency cold.

• Store in an airtight container for up to 3 days
• Reheat on the stove, not the microwave
• Add fresh pasta water or cream if it seems too thick

Save Pin

Sometimes the simplest recipes are the ones that stay with you longest. This one certainly has for me.

Recipe Help & FAQs

→ How do I prevent my sauce from separating?

Keep the heat on medium-low or low when making the sauce. High heat can cause the cream to separate or curdle. Stir constantly while adding the Parmesan and whisk until completely smooth before tossing with pasta.

→ Can I make this ahead of time?

The sauce is best made fresh, but you can prep ingredients in advance. Grate the cheese, mince garlic, and measure out cream and butter. Cook the pasta and sauce just before serving, as the sauce thickens considerably upon reheating.

→ What can I use instead of heavy cream?

For a lighter version, use half-and-half though the sauce will be less rich. Whole milk with extra butter can work, but the texture won't be as velvety. Avoid low-fat milk as it won't emulsify properly with the cheese.

→ Why add pasta water to the sauce?

The starchy pasta water helps bind the sauce to the noodles and creates a silky coating. Add it gradually until you reach your desired consistency—the sauce should cling to the fettuccine without being overly thick.

→ Can I use pre-shredded Parmesan?

Freshly grated Parmesan is highly recommended. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly, resulting in a grainy texture. Invest in a block of Parmigiano-Reggiano and grate it yourself for best results.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water over low heat, stirring frequently. The sauce may appear separated when cold but should come together with gentle warming.