Meal Prep · Italian
Fettuccine Alfredo
Creamy, rich, and utterly classic, this Italian pasta dish is a timeless comfort food.
Ingredients
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Step-by-step- Cook the fettuccine pasta according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet or wide pot over medium-low heat. Add the heavy cream and bring it to a gentle simmer, stirring occasionally.
- Reduce the heat to low. Add the grated Parmesan cheese gradually, stirring constantly with a whisk until the cheese is fully melted and the sauce is smooth and thickened.
- Season the sauce with salt and black pepper. Taste and adjust seasonings as needed.
- Add the drained fettuccine directly into the sauce. Toss gently to coat the pasta completely. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
- Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 750 kcal |
| Protein | 25 g |
| Fat | 60 g |
| Saturated Fat | 35 g |
| Carbohydrates | 35 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Fettuccine Alfredo in an airtight container. The sauce may thicken significantly upon cooling.
Freezer Not Recommended
Fettuccine Alfredo does not freeze well. The cream-based sauce can separate and become grainy upon thawing and reheating.
Reheat Stovetop/Microwave
To reheat, place the pasta in a skillet over low heat with a splash of milk or cream and a tablespoon of butter. Stir gently until warmed through and the sauce becomes creamy again. You can also microwave on medium power, stirring every 30 seconds, adding a bit of liquid if needed.
Chef’s Corner
- **Freshly Grated Parmesan is Key:** Avoid pre-grated cheese as it often contains anti-caking agents that can make your sauce gritty. Freshly grated Parmigiano-Reggiano melts smoothly and provides the best flavor.
- **Don’t Overcook the Sauce:** Keep the heat low when adding the cheese. High heat can cause the cream to separate or the cheese to clump, resulting in an oily or grainy sauce.
- **Pasta Water Magic:** Always reserve some pasta water! Its starch content helps emulsify the sauce, making it extra silky and ensuring it clings beautifully to the pasta.
