The Best Fettuccine Alfredo of Your Life – This recipe makes an easy, spectacular pasta and cream sauce that’s ready in just 20 minutes!
Serve this delicious dish with a warm loaf of Homemade Garlic Bread and a simple vinaigrette salad for the perfect Italian meal!
This Alfredo sauce is made with fresh, simple ingredients. It’s a beautiful sight to see as the cheese melts into the cream and forms this smooth, luxurious coating on the fettuccine. It truly is heaven on a plate!
Why This Recipe Works
- Adding a clove of garlic to the cream adds an extra layer of mild flavor
- Allowing the pasta to finish cooking in the sauce allows the sauce to stick to the fettuccine
- The Parmesan cheese adds a kick of flavor that can’t be beat.
How To Make Fettuccine Alfredo
In a large pot, cook the Fettuccine according to the package instructions until just underdone.
Let the fettuccine finish cooking in the sauce. It will absorb some of the flavorful and coat it better.
While the pasta is cooking, add the cream to a deep saute pan.
Cream with high-fat content is best as it thickens when cooked without the use of a roux or thickening agent.
Add the garlic (if using) and cook over low-medium heat. Add butter and whisk gently until melted.
Add the Parmesan cheese.
Don’t Have Parmesan cheese?
Use Cheeses with lots of flavor and melt easily into the sauce like Pecorino Romano, Asiago or Grana Padano.
Remove and discard the garlic.
Add the nutmeg and freshly ground pepper, taste for seasoning, and add salt if needed.
Some Parmesan cheese is quite salty, so be sure to taste before seasoning.
Add the Fettuccine to the pan. Gently toss the pasta to coat in the Alfredo sauce and finish cooking.
Sprinkle with chopped parsley before serving.
Serve and enjoy every last bite!
Be sure to serve immediately as the sauce will dry out as it cools.
Cooking Perfect Pasta
- When cooking pasta, add enough salt to the water so that it seasons the pasta. The best sauce in the world cannot fix bland pasta. Chefs will tell you that the cooking water should taste like the ocean so don’t be shy. If you’re not sure – taste the water!
- Cook the pasta until just underdone and allow it to finish cooking in the sauce so it can absorb the flavors and marry with the sauce.
- Don’t use oil – Adding oil to the pasta water to coating it before adding to the sauce will make the sauce slip right off instead of coating it as desired.
FAQs
Can you freeze Fettuccine Alfredo? The best way to freeze Fettuccine Alfredo is to freeze the sauce (in a freezer-safe, airtight container) and then defrost before using. Heat the sauce through, make the pasta separately and add it to the sauce before serving.
Can you make Fettuccine Alfredo ahead? The best way to make Fettuccine Alfredo ahead is to make the sauce, chill in an airtight container in the fridge for up to three days. Re-heat, cook the pasta, and add it to the sauce before serving.
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Let’s Make
The Best Fettuccine Alfredo of Your Life
Ingredients
- 1 pound Fettuccine
- 2 cups heavy cream (UK double cream)
- 1 clove garlic peeled and left whole (optional)
- 1 stick salted butter softened
- 1 pinch nutmeg
- ¾ cup freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Chopped fresh flat-leaf parsley for garnish
Instructions
- In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce.
- While the pasta is cooking, in a deep saute pan, heat the cream and garlic (if using) over low-medium heat.
- Add butter and whisk gently until melted. Remove and discard the garlic. Mix in the nutmeg and cheese. Season with freshly grated black pepper.
- Drain, reserving 2 cups pasta cooking liquid. Add it to the pan, gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
- Top with more grated cheese and chopped parsley. Serve immediately.
Tips + Notes
- When cooking pasta, add enough salt to the water so that it seasons the pasta. The best sauce in the world cannot fix bland pasta. Chefs will tell you that the cooking water should taste like the ocean so don’t be shy. If you’re not sure – taste the water!
- Cook the pasta until just underdone and allow it to finish cooking in the sauce so it can absorb the flavors and marry with the sauce.
- Don’t use oil – Adding oil to the pasta water to coating it before adding to the sauce will make the sauce slip right off instead of coating it as desired.
- Some Parmesan cheese is quite salty, so be sure to taste as you season.
- Be sure to serve immediately as the sauce will dry out as it cools.
Nutrition Information:
Want a great Healthy Option? Check out this Healthy Chicken Alfredo with Spaghetti Squash recipe from 40 Aprons
Update Notes: This post was originally published in May of 2014, but was republished with an updated recipe, new photos, step by step instructions, tips, and FAQs in September of 2018.
Erin W. says
Delicious! Best homemade fettuccine I’ve ever made!
Erren's Kitchen says
Thank you, that’s great to hear! 🙂
Gale Sandlin says
My 1st attempt at Italian cooking, went very well but I didn’t have fettuccine noodles. Very good!
Erren's Kitchen says
I’m so pleased you enjoyed it even without the fettuccine noodles 🙂
Susana says
Hi. I made this a couple of weeks ago and it was delicious! My family loved it. I would like to make it tonight, but would like to use mushrooms in the sauce which need to be used. Any tips on incorporating into the recipe?
Erren's Kitchen says
Hi Susana, I imagine that will taste great! I would fry the mushrooms first then move on to step 2. If not you could just fry the mushrooms separately and add them before serving? I hope that helps 🙂