FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
fettuccine alfredo recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This recipe provides a quick and satisfying homemade fettuccine alfredo with a unique twist, featuring a rich, creamy sauce blanketing tender pasta strands. It’s a decadent yet simple family meal, perfect for busy parents, budget-conscious cooks, and comfort food lovers.
Ingredients
- 400 g fettuccine
- 115 g unsalted butter
- 240 ml heavy cream (35% fat)
- 120 g Parmesan cheese, finely grated
- 5 g sweet smoked paprika
- Zest of 1 large lemon, finely grated
- 15 g fresh flat-leaf parsley, finely chopped
- 30 g hazelnuts, toasted and coarsely chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 120–180 ml reserved pasta cooking water, as needed
Instructions
- Cook the Fettuccine: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually 8-10 minutes). Before draining, reserve 180 ml (about 0.75 cup) of the starchy pasta cooking water. Drain the pasta and set aside, keeping it warm.
- Prepare Aromatics and Melt Butter: While the pasta cooks, finely grate the lemon zest, finely chop the fresh flat-leaf parsley, and coarsely chop the toasted hazelnuts. In a large, wide 10-inch skillet over medium-low heat, melt the unsalted butter until it glistens.
- Infuse Paprika and Add Cream: Add the sweet smoked paprika to the melted butter and cook, stirring constantly, for 30 seconds until fragrant and deeply colored, being careful not to burn it. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally, watching for small bubbles to form around the edges. Reduce the heat to low.
- Emulsify the Sauce: Remove the pan from the heat. Gradually whisk in the finely grated Parmesan cheese, a handful at a time, until the cheese is fully melted and the sauce is smooth and beautifully emulsified. If the sauce seems too thick, add reserved pasta cooking water, 30 ml (2 tablespoons) at a time, until it reaches a creamy, pourable consistency.
- Season and Add Zest and Parsley: Stir in the fresh lemon zest, half of the chopped parsley, sea salt, and freshly ground black pepper to taste. Adjust seasoning as needed.
- Toss with Pasta: Add the drained fettuccine to the sauce in the skillet and toss gently but thoroughly with tongs until every strand is evenly coated and glistening. If the sauce becomes too thick during tossing, add a little more reserved pasta water to loosen it.
- Serve and Garnish: To plate, use a light-colored, wide shallow bowl. Form a rustic swirl of the coated fettuccine in the center. Garnish generously by sprinkling the coarsely chopped toasted hazelnuts over the pasta, followed by a vibrant shower of the remaining fresh chopped parsley and a final scattering of fresh lemon zest. Savor this rich and satisfying fettuccine alfredo right away!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore consistency. For lighter options, try whole wheat fettuccine or a blend of milk and cream for the sauce base. Freshly grated Parmesan cheese from a block offers superior flavor and melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 350 g)
- Calories: 750 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 55 g
- Saturated Fat: 30 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg