This creamy fettuccine alfredo recipe takes just 25 minutes to make and is SO supremely flavorful. It pairs beautifully with chicken or shrimp! Recipe includes a how-to video!
¼teaspoonground black pepper - freshly ground preferred
Pinchof ground nutmegabout 1/16th teaspoon
Chopped parsley for garnishoptional
Instructions
Bring a large pot of well-salted water to a boil. Once boiling, add pasta and cook according to package instructions. Once pasta finishes cooking, reserve at least 1 cup of pasta water before draining the pasta. While pasta is cooking you can begin preparing your sauce.
8 oz fettuccine pasta
Melt butter with olive oil in a large saucepan over medium heat. Once melted, add shallot and cook until softened.
Reduce heat to low. While whisking the butter/shallot, slowly drizzle in cream. Allow it to cook, stirring occasionally, until thickened.
1 cup heavy cream
Add grated parmesan cheese and stir until melted.
1 cup freshly-grated parmesan cheese
Add salt, pepper, and ground nutmeg, and taste-test and add additional salt if needed.
½ teaspoon salt, ¼ teaspoon ground black pepper - freshly ground preferred, Pinch of ground nutmeg
Add warm, cooked fettuccine to the pot along with a splash (about 2-3 Tablespoons) of reserved pasta water). Stir well until sauce and pasta are creamy and emulsified. If needed, add additional pasta water, a splash at a time.
Serve immediately, garnished with parsley if desired.
Chopped parsley for garnish
Video
Notes
Storing
Fettuccine alfredo is best served immediately after preparing as the sauce tends to separate when reheated and the noodles can become dry. One of the best ways to reheat is to cover with foil and warm in a 350F (175C) oven until heated through. Stir well before serving.