Name: Fettuccine Alfredo
Cook time: 10 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 8 to 9 ounce egg fettuccine in nests; 1/2 cup heavy cream; 1/2 stick unsalted butter, cut into pieces; 1/3 cup grated Parmigiano-Reggiano

Fettuccine Alfredo on a white plate on a wooden table.

Photo by Shutterstock

This creamy fettuccine Alfredo is truly luxurious and yet so simple. You'll be rewarded for using the very best pasta and Parmesan.

Recipe information

Total Time
20 min
Yield
Makes 4 servings

Ingredients

8 to 9 ounce egg fettuccine in nests

1/2 cup heavy cream

1/2 stick unsalted butter, cut into pieces

1/3 cup grated Parmigiano-Reggiano

Preparation

Step 1
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Step 2
Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Step 3
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.