Alfredo Fettuccine is a quintessential Italian dish that embodies the essence of comfort food. With its roots in Rome, this dish has become a beloved favorite worldwide. The creamy Alfredo sauce, made from simple ingredients like butter, heavy cream, and Parmesan cheese, perfectly complements the tender strands of fettuccine pasta. This recipe is not only quick and easy but also rich and indulgent, making it an ideal choice for both weeknight dinners and special occasions.

Ingredients:

12 oz fettuccine pasta: The wide, flat shape of fettuccine is ideal for holding the creamy Alfredo sauce.
½ cup unsalted butter: Provides richness and forms the base of the sauce.
1 cup heavy cream: Gives the sauce its signature creaminess and luxurious texture.
1 ½ cups grated Parmesan cheese: Freshly grated Parmesan ensures a smooth sauce and deep, nutty flavor.
2 cloves garlic, minced: Adds a subtle but essential aromatic flavor to the sauce.
¼ tsp salt: Enhances the overall flavor of the dish.
¼ tsp black pepper: Adds a mild kick of spice, balancing the richness of the sauce.
¼ tsp nutmeg (optional): A traditional ingredient in Alfredo sauce, adding a warm, subtle depth of flavor.
2 tbsp chopped fresh parsley (optional, for garnish): Adds a pop of color and freshness to the dish.

How to Make Alfredo Fettuccine:

Step-by-Step Instructions:

Cook the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until al dente, which means it should be tender but still firm to the bite. This usually takes about 10-12 minutes. Once cooked, drain the pasta in a colander and set it aside. Reserve a cup of the pasta cooking water, which you can use later to adjust the consistency of the sauce if needed.
Melt the Butter:
In a large, deep skillet or sauté pan, melt the unsalted butter over medium heat. Allow it to melt completely and begin to bubble slightly, which takes about 2-3 minutes. Be careful not to let the butter brown, as this will alter the flavor of the sauce.
Sauté the Garlic:
Once the butter is fully melted, add the minced garlic to the skillet. Sauté the garlic in the butter for about 1-2 minutes, or until it becomes fragrant and lightly golden. This step infuses the butter with a rich garlic flavor, creating a delicious base for the sauce.
Add the Cream:
Pour the heavy cream into the skillet with the butter and garlic, stirring continuously to combine. Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to simmer for 4-5 minutes, stirring occasionally. This step helps to thicken the cream and intensify its flavor.
Incorporate the Parmesan:
Reduce the heat to low, and gradually add the freshly grated Parmesan cheese to the skillet, a handful at a time. Stir the sauce continuously as you add the cheese, ensuring that it melts completely and creates a smooth, creamy sauce. This process should take about 3-4 minutes. Be patient during this step; the key to a perfect Alfredo sauce is allowing the cheese to melt slowly and evenly into the cream.
Season the Sauce:
Once the sauce is smooth and creamy, season it with salt, black pepper, and a pinch of nutmeg, if using. Taste the sauce and adjust the seasoning as necessary. The nutmeg is optional but highly recommended, as it adds a subtle warmth and complexity to the sauce that beautifully complements the cream and Parmesan.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce. Use tongs to gently toss the pasta, ensuring that each strand is evenly coated with the rich, creamy sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it up to your desired consistency. Allow the pasta to simmer in the sauce for an additional 2-3 minutes, which helps the flavors meld together and allows the sauce to thicken slightly.
Garnish and Serve:
Once the pasta is fully coated and the sauce has reached your preferred consistency, remove the skillet from the heat. Transfer the Alfredo Fettuccine to serving plates or a large serving bowl. Garnish with freshly chopped parsley, which adds a bright, fresh contrast to the rich sauce. Serve the dish immediately while it’s hot, accompanied by crusty bread or a simple green salad if desired.

Helpful Tips:

Use Fresh Ingredients: Freshly grated Parmesan cheese is crucial for a smooth sauce. Pre-grated cheese often contains anti-caking agents that prevent it from melting properly.
Cooking Pasta Al Dente: Cooking the pasta until al dente ensures that it remains firm and doesn’t become mushy when combined with the sauce.
Reserving Pasta Water: The starchy pasta water can be used to adjust the consistency of the sauce, making it more cohesive and helping it cling to the pasta.
Customizing Your Alfredo: This basic Alfredo sauce can be the foundation for various add-ins like grilled chicken, shrimp, sautéed mushrooms, or steamed broccoli. These additions can turn this simple dish into a heartier meal.

Details:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Notes:

Richer Sauce: For an even richer flavor, consider using a mix of Parmesan and Pecorino Romano cheese.
Make-Ahead Tip: The Alfredo sauce can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently on the stovetop, stirring in a bit of cream or milk to refresh the sauce.
Leftover Sauce: Alfredo sauce tends to thicken as it cools. When reheating, add a little cream, milk, or even pasta water to restore its creamy texture.

Frequently Asked Questions:

Q: Can I substitute the heavy cream?
A: Yes, for a lighter version, you can use half-and-half or a combination of milk and cream, but the sauce will be less rich. If you choose to use milk, you may need to add a bit more cheese to help thicken the sauce.

Q: How can I prevent the sauce from becoming too thick?
A: The sauce can thicken quickly as it cools. To maintain a creamy consistency, serve the dish immediately. If the sauce thickens too much, you can thin it with a bit of the reserved pasta water or additional cream.

Q: Can I freeze Alfredo sauce?
A: While you can freeze Alfredo sauce, it may separate and become grainy when thawed due to the high dairy content. If you do freeze it, reheat slowly over low heat and whisk vigorously to bring it back together.

Alfredo Fettuccine

Author: Martha

Print Recipe

Description

Indulge in the ultimate comfort food with this classic Alfredo Fettuccine recipe. The rich, creamy Alfredo sauce made with butter, heavy cream, and Parmesan cheese is the perfect match for tender fettuccine pasta.

Ingredients

Scale

12 oz fettuccine pasta
½ cup unsalted butter
1 cup heavy cream
1 ½ cups grated Parmesan cheese
2 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
¼ tsp nutmeg (optional)
2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

Cook the Pasta:
Begin by cooking the fettuccine pasta according to the package instructions. Once cooked, drain the pasta and set it aside.
Melt the Butter:
In a large skillet, melt the unsalted butter over medium heat until fully melted.
Sauté the Garlic:
Add the minced garlic to the skillet and sauté for 1-2 minutes, or until the garlic becomes fragrant. Be careful not to burn the garlic.
Add the Cream:
Pour the heavy cream into the skillet, stirring continuously to combine with the butter and garlic.
Incorporate the Parmesan:
Gradually add the grated Parmesan cheese, stirring constantly until the sauce becomes smooth and creamy.
Season the Sauce:
Season the Alfredo sauce with salt, black pepper, and a pinch of nutmeg, if using. Adjust seasoning to taste.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Alfredo sauce.
Thicken the Sauce:
Allow the pasta and sauce to simmer together for 2-3 minutes, letting the sauce thicken slightly.
Garnish and Serve:
Garnish with chopped fresh parsley before serving, if desired. Serve the Alfredo Fettuccine hot and enjoy!

Notes

Thicker Sauce: If you prefer a thicker sauce, simmer it for an additional 1-2 minutes.
Make Ahead: The sauce can be made ahead and stored in the refrigerator for up to 2 days. Reheat gently before tossing with pasta.

Storage Instructions:

Store any leftover Alfredo Fettuccine in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of cream or milk to help loosen the sauce and restore its creamy texture. Avoid reheating in the microwave, as it can cause the sauce to break and become greasy.