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Creamy Alfredo Italian Pasta - Simple, Comforting, and Delicious

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine (or your favorite long pasta)
  • 4 tablespoons unsalted butter (high quality if possible)
  • 1 cup heavy cream (or 3/4 cup cream + 1/4 cup whole milk)
  • 1 cup freshly grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1 garlic clove, finely minced (optional, for a subtle aroma)
  • Salt (preferably kosher) to taste
  • Freshly ground black pepper to taste
  • Pinch of grated nutmeg (optional but classic with cream)
  • Fresh parsley, chopped (optional, for garnish)

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until just shy of al dente. Reserve about 1 cup of pasta water, then drain.
  2. Warm the butter and garlic: In a wide skillet over medium heat, melt the butter. If using garlic, add it and cook for 30–45 seconds until fragrant, not browned.
  3. Add the cream: Pour in the heavy cream and bring to a gentle simmer. Stir occasionally and let it reduce slightly for 2–3 minutes until it looks thickened but still loose.
  4. Season lightly: Add a pinch of salt, some black pepper, and the nutmeg if using. Keep the heat on low to maintain a soft simmer.
  5. Stir in the cheese: Reduce heat to low. Add the grated Parmesan in small handfuls, stirring constantly to melt it smoothly. If it looks too thick, add a splash of reserved pasta water.
  6. Marry the pasta to the sauce: Add the drained pasta to the skillet. Toss steadily for 1–2 minutes, adding more pasta water as needed. You’re aiming for a glossy sauce that coats each strand.
  7. Taste and adjust: Add more salt or pepper if needed. If the sauce tightens, loosen with another splash of pasta water.
  8. Serve immediately: Plate the pasta while it’s silky. Finish with extra Parmesan and a sprinkle of parsley if you like.