Description
This easy Fettuccine Alfredo recipe features a rich and creamy homemade Alfredo sauce made with butter, garlic, heavy cream, milk, cream cheese, and freshly grated Parmesan cheese. The sauce is perfectly seasoned with herbs and spices, resulting in a luscious pasta dish that's perfect for a comforting meal. The recipe includes tips for cooking the pasta al dente, storing leftovers, and reheating for the best texture.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Alfredo Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (1 ½ tablespoons) (may substitute 1 teaspoon ground garlic)
- 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 even 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 (will not make it spicy)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano is best)
Instructions
- Cook the Pasta: Cook the fettuccine al dente in salted boiling water according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta. Toss the drained pasta with a drizzle of olive oil if you are not immediately adding it to the sauce to prevent clumping.
- Sauté Garlic and Prepare Milk Mixture: In a large saucepan over medium heat, melt the butter. Meanwhile, whisk together the milk and cornstarch until completely smooth. Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant but not browned.
- Add Cream and Seasonings: Whisk in the heavy cream, milk-cornstarch mixture, cream cheese (if using), and all seasonings including dried basil, parsley, onion powder, oregano, salt, pepper, red pepper flakes, and nutmeg if using. Reduce heat to medium-low and cook gently until everything is melted and smooth.
- Incorporate Parmesan Cheese: Gradually add the grated Parmesan cheese in 3 to 4 batches, whisking well between each addition until the sauce is completely smooth.
- Simmer Sauce to Thicken: Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens and the Parmesan is fully melted. Remember the sauce will thicken more as it cools.
- Toss Pasta with Sauce: Add the cooked fettuccine to the sauce and toss to combine thoroughly. If not serving immediately, wait to add the pasta. If the sauce becomes too thick, loosen it with a splash of the reserved pasta water.
- Final Seasoning and Serve: Taste and adjust salt and pepper as needed. Garnish with fresh parsley if desired. Serve immediately for best results.
Notes
- Store leftover Alfredo sauce in an airtight container in the refrigerator for 4-5 days.
- Reheat sauce gently on the stovetop over low heat with frequent stirring to avoid separation. Add a splash of milk if the sauce seems dry.
- The microwave can cause the sauce to separate and become oily, so it's best avoided for reheating.
- The pasta can be cooked ahead of time, tossed with oil to prevent sticking, and refrigerated separately.
- The Alfredo sauce can also be made up to 5 days ahead and stored refrigerated.
- Combine reheated sauce with warmed pasta when ready to serve, cooking together over low heat.
- Using Parmigiano Reggiano cheese enhances the flavor for a traditional Alfredo taste.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 120 mg
