A quick and creamy fettuccine Alfredo recipe that is rich, flavorful, and perfect for a comforting meal.
Cook the fettuccine pasta according to the package instructions until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large saucepan, melt the butter over low heat.
Use low heat to prevent the butter from browning.
Add the softened cream cheese to the saucepan and whisk until smooth.
Cut the cream cheese into smaller pieces to help it melt faster.
Gradually pour in the milk while whisking continuously to create a smooth mixture.
Warm the milk slightly before adding to prevent curdling.
Stir in the grated Parmesan cheese and continue to whisk until the sauce is creamy and well combined.
Add the cheese in small batches to ensure it melts evenly.
Combine the cooked fettuccine with the sauce in the saucepan, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the fettuccine Alfredo warm, garnished with additional Parmesan cheese if desired.
Sprinkle freshly ground black pepper for an extra flavor boost.
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