Fettuccine Alfredo Creamy Parmesan

Indulge in a timeless Italian-American classic with this simple yet elegant Fettuccine Alfredo recipe. In just 30 minutes, you can create a restaurant-quality dish featuring silky pasta ribbons enveloped in a luxuriously rich and creamy sauce. Made with just a few key ingredients—butter, heavy cream, and freshly grated Parmesan—it's the epitome of comfort food, perfect for a quick weeknight dinner or a special occasion.

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The secret to an unforgettable Alfredo lies in the quality of its components. Using freshly grated Parmesan cheese is essential for achieving the smoothest, most flavorful sauce. This recipe guides you through each simple step, from cooking the pasta al dente to creating the perfect creamy emulsion.

Ingredients

• Pasta:
  • 400 g (14 oz) fettuccine
• Sauce:
  • 60 g (4 tbsp) unsalted butter
  • 250 ml (1 cup) heavy cream
  • 120 g (1 1/4 cups) freshly grated Parmesan cheese
  • 1 garlic clove, finely minced (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)
• Optional Chicken:
  • 2 chicken breasts, skinless and boneless
  • 2 tbsp olive oil
  • Salt and pepper, to season
• Garnish:
  • Fresh parsley, chopped
  • Extra Parmesan cheese

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.

Step 2

If adding chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sauté chicken for 6-7 minutes per side, or until golden and cooked through. Transfer to a plate, let rest for 5 minutes, then slice thinly.

Step 3

In a large pan over medium-low heat, melt butter. (Add garlic now if using; sauté for 30 seconds until fragrant.)

Step 4

Pour in the heavy cream and bring to a gentle simmer, stirring constantly for 2-3 minutes.

Step 5

Reduce heat to low. Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt, pepper, and nutmeg.

Step 6

Add the drained fettuccine to the sauce, tossing to coat. Add reserved pasta water a little at a time if needed for desired consistency.

Step 7

Plate the fettuccine Alfredo. Top with sliced chicken if using, sprinkle with parsley and extra Parmesan.

Step 8

Serve immediately.

Zusatztipps für die Zubereitung

For extra flavor and texture, add sautéed mushrooms or sweet peas to the sauce when you add the heavy cream. This introduces a lovely earthiness or a pop of freshness to the rich dish.

Varianten und Anpassungen

Feel free to substitute Pecorino Romano for the Parmesan to achieve a sharper, saltier cheese flavor. To make this recipe gluten-free, simply use your favorite brand of gluten-free fettuccine and cook as directed.

Serviervorschläge

Serve this creamy pasta immediately while hot, garnished with a generous amount of chopped fresh parsley and extra Parmesan cheese. It pairs exceptionally well with a crisp Italian white wine, such as a Pinot Grigio, to balance the richness of the sauce.

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Enjoy your homemade Fettuccine Alfredo, a testament to how simple, high-quality ingredients can create an exceptionally delicious and satisfying meal. Buon appetito!

Recipe FAQs

→ What makes Fettuccine Alfredo authentic?

Traditional Alfredo relies on just butter and Parmesan cheese, creating a naturally creamy emulsion without heavy cream. The American version incorporates cream for a richer, more stable sauce that's easier to prepare at home while maintaining the luxurious texture.

→ How do I prevent the sauce from separating?

Keep heat on low when adding cheese, and whisk continuously until melted. Adding pasta water gradually helps stabilize the emulsion. Avoid high heat, which can cause the dairy to break and become grainy.

→ Can I make this ahead of time?

The sauce is best made fresh, as it can thicken and separate when reheated. However, you can prep ingredients in advance: grate cheese, mince garlic, and slice chicken. Cook pasta just before serving for optimal texture.

→ What type of Parmesan works best?

Freshly grated Parmigiano-Reggiano provides the best flavor and melting properties. Pre-grated cheese often contains anti-caking agents that prevent smooth melting. Invest in a wedge and grate it yourself for superior results.

→ How can I lighten this dish?

Substitute half-and-half or whole milk for some of the heavy cream. Use less butter and increase pasta water to maintain consistency. Adding steamed vegetables or serving smaller portions alongside a fresh salad also helps balance the richness.

→ What pasta shapes work well with Alfredo sauce?

Fettuccine, tagliatelle, and linguine are traditional choices that capture the sauce beautifully. Short pasta like penne or fusilli works well too, especially for baked versions. The key is avoiding very thin noodles that can't support the weight of the creamy coating.