# Fettuccine Alfredo > Cook 340 g fettuccine 1-2 minutes short of al dente and save 250 ml of the pasta water. Simmer 60 g butter with 300 ml heavy cream for 3-4 minutes, add the pasta, then take the pan off the heat and toss in 90 g finely grated Parmigiano with splashes of pasta water until glossy. Season with pepper and serve at once. Total time: 25 minutes. Source: https://savourrecipes.com/recipe/fettuccine-alfredo Author: Luca Ferraro | Published: Nov 8, 2026 Categories: Italian Recipes, Easy Dinner Recipes Collections: Quick Weeknight Dinners, Pasta Recipes Tags: Vegetarian, Pasta, 30-Minute Meals, Kid Friendly, Comfort Food Fettuccine Alfredo needs only butter, cream and Parmigiano-Reggiano, so the method matters more than the shopping list. The cream simmers briefly with the butter, the pasta comes out of the water a minute early, and the cheese is tossed through off the heat with a little starchy pasta water, which keeps the sauce smooth instead of grainy. The dish is named after a Rome restaurateur whose version used only butter and cheese; cream arrived with the North American versions. It takes 25 minutes. ## Key facts - Prep time: 10 mins - Cook time: 15 mins - Total time: 25 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: Italian-American - Method: Stovetop - Calories: 765 per serving ## Ingredients - 340 g dried fettuccine, 12 oz; or 450 g fresh fettuccine - salt, for the pasta water - 60 g unsalted butter, 4 tbsp - 300 ml heavy cream, 1 1/4 cups; 35% fat or higher, also called whipping or double cream - 90 g Parmigiano-Reggiano or parmesan, finely grated from a block, about 1 cup, plus more for serving; use a vegetarian hard cheese for a strictly vegetarian dish - 1/2 tsp salt, or to taste - 1/2 tsp black pepper, freshly ground - ground nutmeg, a pinch (optional) - 1 tbsp chives or parsley, finely chopped, for serving (optional) ## Equipment - Large pot - Large skillet or sauté pan - Tongs - Fine grater or rasp - Heatproof measuring cup ## Instructions 1. **Get the water boiling.** Bring a large pot of water to the boil and salt it well. While it heats, finely grate the cheese on a rasp or the fine side of a box grater so it melts quickly into the sauce. 2. **Cook the fettuccine.** Cook the fettuccine for 1-2 minutes less than the package says, usually 8-10 minutes for dried fettuccine, so it is still slightly firm. Scoop out 250 ml (1 cup) of the pasta water before you drain it. 3. **Simmer the butter and cream.** While the pasta cooks, melt the butter in a large skillet over medium-low heat. Pour in the cream, bring it to a gentle simmer and cook for 3-4 minutes, until it has reduced a little and lightly coats a spoon. Stir in the pepper and a pinch of nutmeg, if using. 4. **Toss with the cheese.** Turn the heat to low, add the drained fettuccine to the skillet and toss with tongs for 1 minute so it soaks up some of the cream. Take the pan off the heat. Add the cheese a handful at a time, tossing constantly and adding pasta water 2 tablespoons at a time, until the sauce is smooth and glossy and clings to every strand. Taste and add salt if it needs it. 5. **Serve right away.** Divide between warm plates and finish with chives or parsley, extra pepper and more grated cheese. The sauce thickens as it cools, so serve it at once; if it tightens in the pan, loosen it with another splash of pasta water. ## Tips - Grate the cheese yourself from a block. Ready-grated cheese is coated in anti-caking starch that keeps it from melting smoothly, and the sauce can turn gritty. - Keep the cream at a gentle simmer and add the cheese off the heat. Boiling cream and cheese together makes the cheese clump and release its fat. - Save more pasta water than you think you need. Its starch helps the butter, cream and cheese hold together as one smooth sauce. - Warm the plates in a low oven or with hot water. Alfredo sets quickly on cold plates. ## Variations - No-cream Alfredo: toss the hot fettuccine with 85 g butter, 100 g grated Parmigiano and 125-175 ml hot pasta water, tossing hard until the cheese melts into a creamy coating. - Garlic Alfredo: cook 2 minced garlic cloves in the butter for 1 minute before adding the cream. - Broccoli Alfredo: add 300 g small broccoli florets to the pasta pot for the last 3 minutes of cooking and drain them with the fettuccine. - Chicken Alfredo: top each serving with sliced chicken breast seared until it reaches 74°C (165°F) in the thickest part. ## Storage - Fridge: Refrigerate within 2 hours in an airtight container for up to 3 days. - Freezer: Not recommended: the cream sauce separates and turns grainy when it thaws. - Reheat: Reheat in a skillet over low heat with a splash of milk or cream, tossing until hot throughout, to 74°C (165°F). In the microwave, use medium power and stir every 30 seconds; full power makes the sauce split. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 765 | 20 g | 67 g | 47 g | ## Frequently asked questions ### Why is my Alfredo sauce grainy or oily? The cheese got too hot, or it was ready-grated cheese with anti-caking starch. Take the pan off the heat before adding finely grated cheese from a block, add it a handful at a time, and toss in a splash of warm pasta water. A sauce that has just started to look oily can often be brought back by tossing in 2-3 tablespoons of pasta water off the heat. ### Can I make fettuccine Alfredo without cream? Yes. The original Roman version uses no cream: hot fettuccine is tossed hard with butter, finely grated Parmigiano and a little starchy pasta water until the cheese melts into a creamy coating. Use about 85 g butter, 100 g cheese and 125-175 ml pasta water for 340 g dried fettuccine. ### How do I thicken Alfredo sauce? Simmer the butter and cream for a minute or two longer before the pasta goes in, add a little more grated cheese, or let the tossed pasta stand for 1 minute before serving. Flour is not needed; the cheese and the starch in the pasta water thicken the sauce. ### Can I use fresh fettuccine? Yes. Use about 450 g fresh fettuccine and cook it for 2-3 minutes, just until tender. Fresh pasta releases less starch into the water, so you may need a little more pasta water to bring the sauce together. ### Can you reheat fettuccine Alfredo? Yes, gently. Refrigerate leftovers within 2 hours and use them within 3 days. Reheat in a skillet over low heat with a splash of milk or cream, tossing until hot to 74°C (165°F). High heat makes the sauce separate, and freezing is not recommended. ### Is fettuccine Alfredo vegetarian? It contains no meat, but Parmigiano-Reggiano and most parmesan are made with animal rennet. For a strictly vegetarian dish, use a hard cheese labelled vegetarian or made with microbial or vegetable rennet. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.