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A bowl of creamy fettuccine Alfredo with a basil garnish and grated Parmesan, seen from above

Best Alfredo

Silky, buttery Parmesan cream sauce tossed with fettuccine, ready in 20 minutes and never grainy.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 12 oz (340 g) fettuccine
  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese plus more for serving
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine sea salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • Optional: grilled chicken shrimp, broccoli or mushrooms, to serve

Method
 

  1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve 1 cup of pasta water before draining.
  2. Melt the butter in a large skillet over medium heat. Add the garlic and cook about 30 seconds, just until fragrant. Do not brown it.
  3. Pour in the heavy cream and simmer gently for 3 to 4 minutes, stirring now and then, until slightly thickened.
  4. Reduce the heat to low. Add the Parmesan a small handful at a time, stirring until each handful melts before adding the next.
  5. Stir in the nutmeg, salt and pepper. Taste and adjust the salt. The sauce should coat the back of a spoon.
  6. Add the drained fettuccine to the skillet and toss with tongs until every strand is coated.
  7. Loosen the sauce with splashes of reserved pasta water until glossy, a few tablespoons at a time.
  8. Serve right away in warm bowls, topped with extra Parmesan and chopped parsley.

Notes

Grate the Parmesan yourself; pre-shredded cheese will not melt smoothly. Keep the heat low once the cheese goes in or the sauce can turn grainy. Save a cup of pasta water; it loosens the sauce and helps it cling to the pasta. Leftovers keep 3 days in the fridge; reheat gently with a splash of cream or milk. Do not freeze Alfredo sauce; cream sauces split when thawed.