Fettuccine Alfredo
Wide ribbons of fettuccine tossed in a rich, silky sauce of butter, lightly reduced cream, and plenty of real parmesan.
By Marisol Vance, Founder & Head of Recipe Development
Published June 22, 2025
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Level
- Easy
Forget the gluey jarred stuff. Real Alfredo is a simple, luxurious toss of pasta, butter, and a mountain of freshly grated parmesan, and this version adds a little reduced cream to make the sauce more forgiving at home.
The method matters more than the ingredient list. Warm the cream with butter, add the pasta while it is still slightly firm, then work the cheese in gradually with starchy pasta water. The result coats each ribbon without feeling heavy or greasy.
A whisper of nutmeg and a bit of lemon zest keep the richness bright. Serve it on its own as a first course, or alongside grilled chicken or shrimp and a sharp arugula salad.
- Real parmesan, no shortcuts
- Ready in 25 minutes
- Silky, never gluey sauce
Ingredients
Directions
Bring a large pot of generously salted water to a boil.
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