Ina Garten Fettuccine Alfredo Recipe
Craving creamy pasta perfection? This Ina Garten Fettuccine Alfredo Recipe delivers. Rich sauce coats every strand. Simple ingredients and restaurant quality.
Ingredients
- 1 pound fettuccine pasta
- 6 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese plus extra for serving
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- Salt for pasta water
- 2 tablespoons fresh parsley chopped (optional garnish)
Instructions
Boil Pasta Water
- Fill large pot with water. Add 2 tablespoons salt. Bring to rolling boil. High heat works fast. Proper seasoning flavors every strand perfectly.
Cook Fettuccine
- Add fettuccine to boiling water. Cook al dente—follow package minus 1 minute. Stir occasionally. Save 1 cup pasta water before draining. Perfect texture key.
Melt Butter Base
- While pasta cooks and melt butter in large skillet over medium heat. Swirl to coat evenly. Golden foam forms. Fragrant start to creamy magic.
Add Heavy Cream
- Pour heavy cream into skillet. Bring to simmer. Reduce heat to low. Stir occasionally. Sauce thickens gently. Takes about 5 minutes. Silky smooth forms.
Grate and Stir Cheese
- Remove from heat. Stir in grated Parmesan and Pecorino. Whisk until melted and smooth. Add black pepper and nutmeg. Creamy emulsion perfect.
Toss Pasta in Sauce
- Add drained fettuccine to skillet. Toss with tongs until coated. Add reserved pasta water if needed. One tablespoon at a time. Sauce clings beautifully.
Serve Immediately
- Divide into warm bowls. Sprinkle extra cheese and parsley. Twirl immediately. Hot pasta, molten cheese—perfection achieved in minutes.
Notes
- Use block cheese—grate fresh. Pre-shredded won't melt right.
- Save pasta water! Thins sauce perfectly.
- Don't boil cream—gentle simmer only.
- Add grilled chicken for protein boost.
- Swap half-and-half for lighter version.
- Lemon zest brightens flavor.
- Vegan: Cashew cream + nutritional yeast.