Fettuccine Alfredo: A Simple Comfort

There are some recipes that feel less like cooking and more like coming home. For me, a humble bowl of Fettuccine Alfredo is exactly that. It’s not a fussy, restaurant-style dish with a dozen ingredients. It’s a quiet, creamy comfort food that comes together in the time it takes to boil water. It’s the meal you make when you need something deeply satisfying, without any complication.

What You'll Need

This is one of those beautiful recipes where the ingredient list is short and sweet. Quality really matters here, so try to use the best you can find.

• 8 oz (about 225g) fettuccine pasta
• 1 cup heavy cream
• 4 tbsp unsalted butter
• 1 cup freshly grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for a little color and freshness)

Putting It All Together

There's no great mystery to this. It’s about patience and timing. The goal is to have your sauce ready just as your pasta is perfectly al dente.

• Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to the package directions until al dente. Remember to reserve about a cup of the starchy pasta water before you drain it.
• While the pasta cooks, pour the heavy cream into a large skillet and add the butter. Warm it over medium heat, swirling occasionally, until the cream begins to bubble gently and the butter has fully melted.
• Reduce the heat to low. Whisk in the grated Parmesan a little at a time, letting each handful melt smoothly into the cream before adding the next. You’ll end up with a lovely, slightly thickened sauce. Season with a good pinch of salt and a generous amount of black pepper.
• Add the drained, hot pasta directly into the skillet. Using a pair of tongs, toss the fettuccine continuously until every strand is lovingly coated in the creamy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water to loosen it up.
• That’s it. Serve immediately in warm bowls, garnished with a little more Parmesan, another crack of pepper, and a sprinkle of fresh parsley.

A Final Thought

This isn't the kind of dish that waits for anyone, so gather everyone around the table the moment it's done. It’s best enjoyed immediately, steaming hot, and preferably with good company. It’s a simple, honest plate of food that has a way of making everything feel just right.