Fettuccine Alfredo

Ahhh, Fettuccine Alfredo 🤍—creamy, indulgent, zero apologies.

Here’s the classic, restaurant-style version (rich but simple):

Classic Fettuccine Alfredo (serves 2–3)

Ingredients

• 12 oz fettuccine
• 4 tbsp butter
• 1 cup heavy cream
• 1–1½ cups freshly grated Parmigiano-Reggiano
• 2 cloves garlic, minced (optional but beloved)
• Salt & freshly cracked black pepper
• A pinch of nutmeg (optional, low-key magic)

How

1. Cook fettuccine in well-salted water until al dente. Reserve ½ cup pasta water.
2. In a wide pan, melt butter over medium-low heat. Add garlic and gently sauté ~30 seconds.
3. Pour in cream, warm gently (don’t boil). Season lightly with salt & pepper.
4. Add drained pasta straight to the sauce. Toss.
5. Sprinkle in Parmesan a little at a time, tossing constantly. Add pasta water as needed until glossy and silky.
6. Finish with black pepper, optional nutmeg, and more cheese because yes.

Want to level it up?

• Chicken Alfredo: Pan-sear chicken cutlets, slice, and add on top
• Shrimp Alfredo: Sauté shrimp in butter + garlic, fold in at the end
• Roman-style (original): Butter + pasta water + Parm only—no cream, ultra luxurious if done right
• Broccoli or mushrooms for balance (and guilt reduction 😌)

If you want, I can:

• Make it super authentic Italian
• Give you a 15-minute lazy version
• Help you fix a sauce that broke or got grainy
• Or pair it with a perfect wine or side

Just say the word 🍝