Creamiest Fettuccine Alfredo
ID: 86e60233...
An incredibly rich and creamy Fettuccine Alfredo made with fettuccine pasta, butter, heavy cream, and freshly grated Parmesan cheese. It is flavored with fresh black pepper and optional red chili flakes, making it the perfect comforting weeknight dinner that takes under 15 minutes.
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🍳 Cooking Flow
Boil pasta in salted water until al dente. → Melt butter in a pan over medium-high heat, then pour in heavy cream and boil until thickened. → Stir freshly grated Parmesan cheese into the sauce until melted and smooth. → Transfer the pasta directly into the sauce and toss to coat thoroughly. → Season with black pepper, salt, and red pepper flakes, then garnish and serve.
Cooking Steps
Brief Cooking Order
Boil pasta in salted water until al dente. → Melt butter in a pan over medium-high heat, then pour in heavy cream and boil until thickened. → Stir freshly grated Parmesan cheese into the sauce until melted and smooth. → Transfer the pasta directly into the sauce and toss to coat thoroughly. → Season with black pepper, salt, and red pepper flakes, then garnish and serve.
Introduction
An incredibly rich and creamy Fettuccine Alfredo made with fettuccine pasta, butter, heavy cream, and freshly grated Parmesan cheese. It is flavored with fresh black pepper and optional red chili flakes, making it the perfect comforting weeknight dinner that takes under 15 minutes.
Step 1
Bring a large pot of water to a rolling boil over high heat.
Step 2
Salt the boiling water generously and twist the fettuccine pasta in to help it spread out evenly.
Step 3
Stir the pasta with tongs to soften and fully submerge it, then cook until it is al dente.
Step 4
While the pasta is cooking, heat a pan over medium-high heat on another burner and add one stick of butter to melt, keeping it moving so it melts evenly.
Step 5
Once the butter has fully melted, pour in the heavy cream and stir to combine. Bring the mixture to a boil.
Ingredients List
Important Notes
Always buy a block of Parmesan cheese and grate it freshly at home. Pre-shredded store-bought cheese has anti-caking agents that prevent it from melting smoothly, which can make your sauce clumpy.
Do not leave the stove unattended when boiling cream; it can easily overflow. Keep a close eye on the heat and stir constantly to prevent burning.
Transfer the pasta directly from the pot into the sauce with tongs. The starchy pasta water that clings to the noodles is essential as it helps bind and emulsify the sauce.
Keep your pepper grinder on a coarse setting to get larger, more flavorful chunks of black pepper in the final dish.
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