Easy Fettuccine Alfredo – A simple pasta dish made with cream, butter, garlic, and Parmesan cheese. Ready in under 30 minutes and virtually fuss-free!
I’ve heard from a few of you that you want some more quick dinner recipes that can come together in a pinch. Well, ask and you shall receive!
This recipe for Easy Fettuccine Alfredo is a staple in my house that I make for my daughter when we just don’t have much else going on. I usually use an elbow pasta, throw in some peas, and use half and half instead of cream. But for today’s recipe, I wanted to be as classic as possible so I’m keeping it simple and just using the basic ingredients:
- Heavy Cream
- Parmesan Cheese
- Fettuccine Pasta
Without further ado, let’s talk about this easy recipe so you can get cooking!
Classic Fettuccine Alfredo
My goal for this fettuccine alfredo, aside from being easy to make, was to ensure it included as few ingredients as possible. That meant going back to the classic recipe. No cream cheese or flour in this recipe. Just the basics I listed above.
How to make fettuccine alfredo
Fettuccine alfredo is one of the easiest pasta dishes you can make. The sauce is made in a large skillet and then the cooked pasta is added to finish it off. It’s a super streamlined process the yields an amazing pasta dish in under 30 minutes.
To start, you first melt the butter with olive oil. The olive oil helps stabilize the butter and keep it from browning too much. Then, we add in the garlic to cook a little bit. Make sure not to go above medium heat so the garlic doesn’t burn.
Once the garlic is cooked, the cream is added. The cream is heated through until its simmering. This ensures it’s hot enough before we add the Parmesan cheese. Once the cream is hot, the cheese is added and stirred until melted.
Finally, the cooked pasta is added to the sauce and tossed together until coated completely. And that’s all there is to it, folks!
Tips & Tricks
- Do not add the cheese to the sauce until the cream has gotten hot. Otherwise, the cheese won’t melt evenly and it will cause a gritty texture.
- Don’t throw out the water used to cook the pasta. It has tons of flavor and we can use it later in the recipe, if needed. If the sauce ever gets too thick, add extra reserved pasta water to thin it out.
- Do not let the garlic burn. It can happen pretty quickly so make sure to keep an eye on it and add the cream as soon as it begins to get slightly golden.
- Wait to season the sauce at the end. The Parmesan cheese is pretty salty so you may not need much salt after you add the cheese.
Easy Fettuccine Alfredo
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- 6 tablespoons butter salted
- 3 cloves garlic minced
- 2 cups heavy cream
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- 2 tablespoons chopped parsley
- Heat a large pot of water with a tablespoon of salt. Once boiling, add pasta and cook until al dente, about 10-12 minutes. Drain but keep about 1 cup of the pasta water for later.
- Heat a large skillet or braising dish over medium heat. Add olive oil and butter. Once butter has melted, add minced garlic and cook until garlic begins to turn slightly golden, about 2-3 minutes.
- Add cream to skillet and cook until thickened and when the butter has mixed into the cream, about 8 minutes. Reduce heat to medium-low and sprinkle in the Parmesan cheese. Stir together and let the sauce come back to a simmer. Reduce heat to low. Taste sauce and add salt and pepper, if needed. Add pasta and toss together until combined. Remove from heat once pasta is coasted and heated through.
- If the sauce gets too thick, add a little of the reserved pasta water to thin it out. Garnish with chopped parsley and serve immediately.