File Explorer Fettuccine Alfredo

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Creamy fettuccine bathed in a garlic-infused cheese sauce, featuring a perfect balance of richness and elegance for a weeknight masterpiece. This Italian pasta recipe, ready in about 35 minutes, pairs fettuccine pasta, unsalted butter, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz fettuccine pasta
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/4 tsp black pepper
• to taste salt

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil (use 1 tbsp salt for 4 quarts water). Add 12 oz fettuccine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: While pasta cooks, melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
3. Step 3: Stir in 1 cup heavy cream and 1/4 tsp black pepper, simmering gently for 2 minutes until slightly thickened. Remove from heat and stir in 1 cup grated Parmesan cheese until fully melted and smooth.
4. Step 4: Add drained fettuccine to skillet, tossing vigorously with 2 tbsp reserved pasta water until sauce coats every strand. Add more pasta water if needed to reach desired creaminess.