Step-by-Step Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, according to package instructions (around 8–10 minutes).

Reserve 1 cup of pasta water, then drain the pasta.

Prepare the Sauce

In a large skillet over medium heat, melt the butter. If using garlic, sauté it in the butter for 1–2 minutes until fragrant.

Add the heavy cream to the skillet, stirring to combine. Let it simmer gently for 2–3 minutes.

Incorporate the Cheese

Gradually whisk in the grated Parmesan cheese, a handful at a time. Stir continuously until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to adjust the consistency.

Combine with Pasta

Reduce the heat to low and add the cooked fettuccine to the skillet. Toss the pasta gently in the sauce, ensuring every strand is coated. Season with salt and black pepper to taste.

Let It Rest

Remove the skillet from the heat and let the pasta stand for 5 minutes. This allows the flavors to meld beautifully.

Serve and Garnish

Divide the Fettuccine Alfredo among plates. Sprinkle with fresh parsley for a pop of color and extra grated Parmesan if desired.

Variations

Protein Addition: Add cooked chicken, shrimp, or sautéed mushrooms for a heartier meal.

Healthier Version: Swap heavy cream for half-and-half and reduce the butter to 1/4 cup.

Vegan Substitute: Use plant-based cream, vegan butter, and nutritional yeast instead of Parmesan cheese.

Low-Carb Option: Substitute fettuccine with zucchini noodles or spaghetti squash.