Easy Fettuccine Alfredo Recipe
About this recipe
Fettuccine Alfredo is a classic Italian dish that's all about creamy, cheesy goodness. This easy version from John Kanell at Preppy Kitchen takes just 20 minutes to whip up, making it perfect for a quick and satisfying meal.
With only a handful of ingredients—heavy cream, butter, and Parmesan cheese—this recipe shines by using high-quality staples to create a rich and flavorful sauce that outperforms any jarred alternative.
Ingredient notes
- The recipe calls for 1 pound of fettuccine, which serves 4 people.
- You can use salted butter if you prefer a saltier flavor, but unsalted butter is recommended for better control over the dish's saltiness.
Tips from Preppy Kitchen’s video
- When boiling the fettuccine, stir it occasionally to prevent sticking.
- Cook the garlic in the butter for about 30 seconds until fragrant, but be careful not to burn it.
- Make sure to warm the cream before adding the Parmesan cheese to ensure it melts smoothly into the sauce.
Good to know
- How long does it take to make this fettuccine alfredo?
- The total time to make this dish is 20 minutes.
- What should I do if the sauce thickens too much?
- If the sauce thickens, you can add reserved pasta water to adjust the consistency.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Fill a large pot with water, add 2-3 teaspoons of salt, and bring it to a boil over medium-high heat.
- 2
Measure out 1 cup of heavy whipping cream and grate 1 cup (113g) of Parmesan cheese.
- 3
Press 7 cloves of garlic using a garlic press to create small pieces.
- 4
Once the water is boiling, add 1 pound of fettuccine and stir to prevent sticking.
- 5
In a large pan, melt 113g of unsalted butter over medium heat.
- 6
Add the pressed garlic to the melted butter and cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
- 7
Pour in the heavy cream and cook for about 1 minute until warm and bubbly.
- 8
Add the grated Parmesan cheese to the cream mixture and stir until melted and combined.
- 9
Reserve 1/4 cup of pasta water before draining the fettuccine, then add the drained pasta to the sauce and mix well, adding reserved pasta water as needed to adjust the sauce consistency.
Heads up — we had to guess a little:
- The number of garlic cloves was inferred based on the creator's preference for garlic.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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