5 Ingredients or Fewer

Fettuccine Alfredo

January  5, 2016
1 Ratings
Photo by James Ransom
  • Serves 4 to 6
Author Notes

The bones of this recipe come from Saveur, because it is the simplest, purest version I've found yet. Feel free to go off the hip on cheese and butter amounts—most of this dish can just be cooked to taste. You can even—gasp—use another type of pasta if you wish. —Kenzi Wilbur

What You'll Need
  • 4 cups cream
  • 1 pound fettuccine (I use dried)
  • 1 3/4 cups grated Parmesan cheese
  • 2 tablespoons butter
  • Black pepper, to taste
  • Parsley for serving (optional)
  1. Bring cream to a scant boil in a high-sided skillet or pot. Turn town to a simmer, and reduce by about half.
  2. Cook pasta to al dente in a large pot of salted water, then drain and add to the reduced cream. Add cheese, butter, and black pepper to taste. Toss until everything is well-combined. Serve with parsley if you wish.

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • Shayna

2 Reviews

Shayna July 6, 2019
I also halved the cream and browned my butter with nutmeg prior to the addition. I added some sea salt at the end, but that was probably due to the Parmesan being less than satisfactory.
sexyLAMBCHOPx January 13, 2016
Too musch cream for me, I have a tried & true with half. God Speed.