How To Make Easy Fettuccine Alfredo

Ingredients

• 12 oz Fettuccine Pasta (dry, store‑bought)
• 2 sticks Unsalted Butter (cut into cubes, room temperature)
• 1 cup Heavy Cream (full‑fat for best richness)
• 0.5 cup Parmesan Cheese (freshly grated from a block)
• 0.75 cup Pecorino Romano Cheese (freshly grated, adds salty depth)
• 0.25 tsp Garlic Powder (pinch; optional fresh garlic can be used)
• 0.25 tsp Salt (pinch, add at end)
• 0.25 tsp Black Pepper (freshly cracked, for garnish)
• 4 leaves Fresh Basil Leaves (optional garnish)

Instructions

1. Gather and Prep Ingredients

   Grate the Parmesan and Pecorino Romano cheeses, measure butter, heavy cream, garlic powder, salt and pepper. Set aside about ½ cup of pasta cooking water in a heat‑proof cup.

   Time: PT2M

2. Boil Pasta Water

   Fill a large pot with water, bring to a rolling boil, and season generously with salt (like the ocean).

   Time: PT5M

   Temperature: 212°F

3. Cook Fettuccine

   Add the fettuccine to the boiling water and cook until al dente, about 10‑12 minutes. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: 212°F

4. Make the Alfredo Sauce

   While the pasta cooks, melt the butter in a large skillet over medium heat. Add the heavy cream, whisk, and bring to a gentle simmer. Let it reduce slightly, about 2‑3 minutes, then stir in the garlic powder.

   Time: PT5M

   Temperature: Medium heat

5. Incorporate the Cheeses

   Reduce heat to low and whisk in the grated Parmesan and Pecorino Romano until fully melted and the sauce is smooth. Add a pinch of salt and cracked black pepper.

   Time: PT2M

6. Combine Pasta and Sauce

   Drain the pasta, reserving ½ cup of the hot cooking water. Toss the hot fettuccine into the sauce, mixing quickly. If the sauce looks too thick, stir in a little reserved pasta water until the desired consistency is reached.

   Time: PT2M

7. Plate and Garnish

   Serve the pasta immediately. Top each portion with extra grated Parmesan, a fresh crack of black pepper, and a few basil leaves. Optional: toss in leftover grilled chicken or sautéed shrimp for a complete meal.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

20g

Carbohydrates

70g

Fat

30g

Fiber

2g