Description
This easy Fettuccine Alfredo recipe features a rich, creamy homemade Alfredo sauce made with butter, garlic, heavy cream, milk, cream cheese, and freshly grated Parmesan cheese, tossed with perfectly cooked al dente fettuccine for a luscious Italian classic.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (1 ½ tablespoons) or 1 teaspoon ground garlic as substitute
- 2 cups heavy whipping cream
- 1 1/2 cups milk (2 percent 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 pepper
- 1/4 teaspoon red pepper flakes (adds flavor without spiciness)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano recommended)
Instructions
- Cook Pasta: Cook fettuccine in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Toss pasta with a drizzle of olive oil if not immediately combining with sauce to prevent clumping.
- Melt Butter and Sauté Garlic: In a large saucepan over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Prepare Cream Mixture: In a bowl, whisk the milk and cornstarch until smooth. Then whisk this into the butter and garlic, followed by heavy cream, cream cheese (if using), and all dried seasonings including basil, parsley, onion powder, oregano, salt, pepper, red pepper flakes, and nutmeg.
- Cook Sauce: Reduce heat to medium-low and cook the sauce mixture until it is melted and smooth.
- Add Parmesan Cheese: Gradually add the grated Parmesan cheese in 3 to 4 batches, whisking continuously until fully incorporated and the sauce is smooth.
- Simmer and Thicken: Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until it thickens and the cheese is completely melted, stirring frequently. The sauce will continue to thicken as it cools and after adding pasta.
- Toss Pasta and Sauce: Add the cooked fettuccine to the sauce and toss gently to combine. If the sauce becomes too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
- Season and Serve: Taste and adjust salt and pepper as needed. Garnish with fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- For best sauce consistency, reheat leftovers gently on the stovetop, stirring often, and add a splash of milk if needed instead of microwaving to avoid separation.
- The Alfredo sauce can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator.
- Cooked pasta can be stored after tossing it with olive oil to prevent clumping, also refrigerated up to 5 days before combining with sauce.
- Combine and reheat pasta and sauce over low heat just before serving, adding milk to adjust texture.
- Using freshly grated Parmigiano Reggiano cheese delivers the best authentic flavor.
- Optional cream cheese adds extra creaminess and thickness to the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 28 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: forty-five g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 140 mg
