Ina Garten Fettuccine Alfredo – Creamy, Elegant, and Effortless
Ina Garten’s fettuccine Alfredo is a creamy pasta dish where fettuccine is coated in a rich sauce made from heavy cream, butter, and freshly grated Parmesan. Unlike traditional Roman Alfredo, which uses only pasta water and cheese, this version is richer, smoother, and perfect for indulgent comfort food lovers.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian-American
Ingredients
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1 pound fettuccine pasta
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6 tablespoons unsalted butter
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1½ cups heavy cream
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1 cup freshly grated Parmesan cheese
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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Pinch of grated nutmeg (optional, for depth)
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Chopped fresh parsley, for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
In a large skillet or saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Cook for 4–5 minutes, stirring occasionally, until slightly thickened.
Lower the heat. Stir in the Parmesan cheese, salt, pepper, and nutmeg. Continue to stir until the cheese is melted and the sauce is smooth.
Add the drained fettuccine to the skillet and toss gently to coat the noodles with the sauce. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
Transfer to serving bowls or a platter. Garnish with chopped parsley and additional Parmesan if desired. Serve immediately.