Creamy Fettuccine Alfredo

a skillet of fettuccine alfredo with a spoon in it and a blue napkin

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 18

Servings people

Calories 420kcal

Author Rachel Ballard

Ingredients

16 ounces fresh fettuccine 12 ounces dried fettuccine
1/2 cup pasta water
4 tablespoons salted butter unsalted also works
1 cup heavy cream
1 cup parmesan cheese 4 ounces before grating
1/2 teaspoon salt *See Note 1
1/4 teaspoon pepper

Instructions

Pre measure all ingredients before you begin.
Cook pasta according to package directions, get the 1/2 cup of pasta water from the pot and set aside, then drain and put the pasta back in the pot to keep warm.
In a 12" or larger skillet, melt the butter over medium heat just until melted. Turn off the heat.
Add the pasta, pasta water, cream, parmesan, half the salt, and pepper.
Stir gently to combine and allow the parmesan to melt. Serve immediately.

Notes

Note 1: Parmesan can be very salty. Start by adding half the salt (or no salt if you want to be sure) after the cheese has been added and melted then adjust the seasoning as needed.

Nutrition