Creamy Fettuccine Alfredo Recipe In Under 30 Minutes
Fettuccine Alfredo Recipe made with butter, heavy cream, and two cheeses for a rich, creamy pasta dish. This easy dinner is full of flavor and comes together fast with simple ingredients you likely already have on hand.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 ounces dry fettuccine pasta
- 6 tablespoons butter
- 1 cup heavy cream
- ½ teaspoon garlic salt (optional, but adds flavor!)
- Salt and freshly ground pepper to taste
- ½ cup grated Parmesan cheese (freshly grated works best)
- ½ cup grated Romano cheese
- 2 tablespoons reserved pasta water (optional, for thinning the sauce)
Instructions
- 1
Bring a sizable pot of salted water to a boil. Add the fettuccine and cook according to the package directions (about 8 to 10 minutes). You want the pasta al dente — firm to the bite. Before draining, save 2 tablespoons of the starchy pasta water to help with the sauce later.
- 2
Melt the butter over a large skillet at medium-low heat. When the butter has melted, add the heavy cream and whisk gently until combined. Allow to simmer for about 3-4 minutes, stirring often.
- 3
Reduce the heat to low and slowly sprinkle in the Parmesan cheese and Romano cheese, stirring constantly until the sauce is smooth and creamy. Season with garlic salt, a pinch of salt, and freshly ground pepper to taste.
- 4
Add the cooked fettuccine to the skillet and toss it gently in the Alfredo sauce. Make sure every strand of pasta is coated with the creamy, cheesy goodness.
- 5
Plate your creamy fettuccine Alfredo while it’s hot. Sprinkle a bit more Parmesan cheese on top and garnish with fresh parsley if you like.