If you’re craving something creamy, comforting, and ready in less than 30 minutes, Fettuccine Alfredo is the perfect dish. The original Roman recipe keeps it super simple with just pasta, butter, and Parmigiano-Reggiano, but the American version adds heavy cream for a richer, silkier sauce that clings beautifully to every strand of pasta.

Ingredients You’ll Need

• Fettuccine pasta – about 1 lb of dried pasta
• Butter – 6 tablespoons, divided
• Heavy cream – 1 ½ cups, for that luscious creamy base
• Parmesan cheese – 1 ½ cups, freshly grated (plus a little extra to sprinkle on top)
• Garlic – 2 cloves, minced (optional, but adds depth of flavor)
• Black pepper – about ½ teaspoon, or adjust to taste
• Kosher salt – for seasoning both the pasta water and the sauce
• Fresh parsley – chopped, for a pop of color (optional)

Instructions

Step 1: Cook the pasta
Bring a large pot of salted water to a rolling boil. Drop in the fettuccine and cook according to the package directions until just al dente. Before draining, scoop out about a cup of that starchy pasta water—you’ll use it later to bring the sauce together.

Step 2: Melt the butter
While the pasta cooks, heat a large skillet over medium heat and melt the butter. If you’re using garlic, add it in now and let it sizzle gently for a minute or two, just until fragrant (be careful not to let it brown).

Step 3: Build the sauce
Pour in the heavy cream and whisk steadily as it comes to a gentle simmer. Let it bubble away for 5–8 minutes, until the sauce thickens slightly and can coat the back of a spoon.

Step 4: Stir in the cheese
Lower the heat and whisk in about half of the Parmesan. Stir until it’s fully melted and the sauce turns silky-smooth. Take the pan off the heat to avoid clumps.

Step 5: Toss it all together
Add the drained pasta straight into the skillet, along with the rest of the Parmesan. Toss with tongs until every strand is coated in that creamy sauce. If the pasta feels too thick or sticky, splash in a bit of the reserved pasta water until it loosens up to your liking.

Step 6: Plate and enjoy
Season generously with black pepper and adjust the salt if needed. Finish with a sprinkle of fresh parsley and a little extra Parmesan for good measure. Serve right away while it’s hot and creamy.

This combination of simple ingredients creates a luxurious sauce that feels like a restaurant classic but is easy enough to whip up on a weeknight.