The Alfredo Recipe That Sold Over ONE MILLION TIMES!!

Ingredients

• 8 oz Fresh Fettuccine (fresh or high‑quality dried fettuccine; if using dried, increase cooking time to 10‑12 minutes)
• 1 cup Heavy Whipping Cream (full‑fat, 35% milkfat for best thickening)
• 1 cup Parmigiano‑Reggiano (freshly grated, aged 24‑36 months for optimal flavor and salt)
• 1 tsp Black Pepper (freshly cracked)
• 1 clove Garlic (optional) (roasted, minced; adds mild flavor if desired)

Instructions

1. Boil Water

   Fill a large pot with 4‑5 quarts of water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

2. Cook Pasta

   Add the fresh fettuccine to the boiling water and cook for 3‑4 minutes, or until al‑dente. Reserve ½ cup of the starchy pasta water, then drain.

   Time: PT8M

3. Prepare the Alfredo Sauce

   While the pasta cooks, combine the heavy cream and half of the grated Parmigiano‑Reggiano in a saucepan over medium‑low heat. Stir constantly until the cream begins to thicken (about 4‑5 minutes).

   Time: PT5M

4. Emulsify with Pasta Water

   Add a splash (≈2 Tbsp) of the reserved pasta water to the sauce, stirring until the mixture becomes glossy and coats the back of a spoon. Then add the cooked fettuccine directly to the pan and toss to combine.

   Time: PT2M

5. Finish and Serve

   Remove the pan from heat, stir in the remaining Parmigiano‑Reggiano and freshly cracked black pepper (and optional roasted garlic). Plate immediately, adding a final sprinkle of cheese if desired.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

62 g

Fat

30 g

Fiber

2 g