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Creamy Fettuccine Alfredo: The Best Homemade Alfredo Sauce

Close-up of a generous portion of creamy fettuccine alfredo pasta coated in rich white sauce and black pepper on a white plate.
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Make a rich, restaurant-style Fettuccine Alfredo sauce from scratch. This recipe uses simple ingredients to create a decadent cream sauce for fettuccine that is perfect for a quick weeknight pasta dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 6 tablespoons unsalted butter
  • 1 1/2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Cook the fettuccine pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. In a large skillet or saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic brown.
  3. Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low. Let the cream warm through for about 2 minutes, stirring occasionally.
  4. Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese, a handful at a time, until the cheese is fully melted and the sauce is smooth. This gradual addition helps prevent the sauce from becoming grainy.
  5. Season the sauce with salt, pepper, and the optional pinch of nutmeg. Taste and adjust seasoning as needed.
  6. Add the cooked and drained fettuccine directly into the skillet with the sauce. Toss gently to coat every strand of pasta.
  7. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, while tossing until you reach your desired creamy consistency.
  8. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • Use high-quality, freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Keep the heat low when adding the cheese to maintain a smooth, emulsified sauce. High heat can cause the sauce to separate.
  • For a richer flavor, you can add 1 tablespoon of unsalted butter along with the heavy cream.

Nutrition

Find it online: https://purecookingjoy.com/creamy-fettuccine-alfredo-recipe/

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