The GüdDish Fettuccine Alfredo

We studied 134 recipes from around the world and combined the most compelling 12. Then we built the BEST!

Fettuccine Alfredo. The GüdDish.

Serves 4 · 10–15 min prep · 30–40 min total · 4 steps

Ingredients

Ingredients for Fettuccine Alfredo
  • 12 oz fettuccine
  • 1 cup parmesan cheese
  • 1 garlic clove, minced
  • 3 1/2 tbs butter
  • 1 1/4 cups cream
  • 1/3 tsp ground black pepper
  • 3/4 tsp salt

What the best recipes taught us

  • Cook the fettuccine until it is just shy of done. It finishes in the sauce. If you boil it all the way, the noodles go mushy.
  • Take the pan off the heat before the parmesan goes in. If the pan is too hot, the cheese clumps.

Method

  1. 1
    Fettuccine boiling in a pot of salted water
    12ozfettuccine

    Bring a large pot of salted water to a boil. Cook the fettuccine until it is just shy of done. Scoop out 1 cup of the pasta water. Drain the pasta.

  2. 2
    Butter and garlic in a wide pan
    1garlic clove, minced
    31/2tbsbutter

    Melt the butter in a wide pan over medium heat. Stir the garlic in the pan for 30 seconds.

  3. 3
    Fettuccine tossed in cream and parmesan in the pan
    1/3tspground black pepper
    11/4ccream
    1cparmesan cheese
    3/4tspsalt

    Add the cream to the pan. Simmer until the sauce thickens a little, about 3 to 4 minutes.

    Take the pan off the heat. Add the pasta and the parmesan to the pan. Toss. Add a splash of the pasta water if the sauce is too thick, so it coats the noodles. Salt to taste. Add the pepper.

  4. 4
    Plated fettuccine alfredo with parmesan and pepper

    Serve right away. Finish with more parmesan and black pepper.