Description
This easy Fettuccine Alfredo recipe features a rich and creamy homemade Alfredo sauce made with butter, garlic, heavy cream, milk, Parmesan cheese, and a blend of herbs and spices. Perfectly cooked fettuccine is tossed in this luscious sauce for a comforting and classic Italian pasta dish.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (about 1 ½ tablespoons) or 1 teaspoon ground garlic (optional substitute)
- 2 cups heavy whipping cream
- 1 1/2 cups milk (2 percent milk or whole milk)
- 1 tablespoon + 1 teaspoon cornstarch
- 2 ounces cream cheese, very soft (optional for thicker, creamier sauce)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (adds flavor, not spiciness)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook pasta: Boil salted water and cook the fettuccine until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta and toss with a drizzle of olive oil if you are not combining it with the sauce immediately to prevent clumping.
- Melt butter and sauté garlic: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Prepare cream mixture: Whisk the milk together with the cornstarch until smooth with no lumps. Add this mixture along with the heavy cream, cream cheese (if using), and all the dried herbs and spices to the melted butter and garlic.
- Cook the sauce gently: Reduce the heat to medium-low and stir continuously until the sauce is melted, smooth, and well combined.
- Add Parmesan cheese: Gradually add the grated Parmesan cheese in 3 to 4 batches, whisking thoroughly after each addition until the cheese is fully melted and the sauce is smooth.
- Simmer to thicken: Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens. Keep in mind the sauce will thicken further as it cools and when combined with the pasta.
- Combine with pasta: Add the cooked fettuccine to the sauce and toss until evenly coated. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
- Season and serve: Taste the Alfredo and adjust the salt and pepper as needed. Garnish with fresh parsley if desired, and serve immediately for best results.
Notes
- Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Reheat the pasta and sauce slowly on the stovetop over medium-low heat, stirring frequently. Add a splash of milk if the sauce appears dry.
- Microwaving may cause the sauce to separate and become oily rather than creamy.
- You can prepare the pasta and Alfredo sauce ahead of time and combine just before serving. Store cooked pasta tossed with a little oil separately from the sauce.
- The optional cream cheese adds extra creaminess but can be omitted for a more traditional texture.
- Freshly grated Parmesan cheese is recommended for best flavor and melting quality.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 135 mg
