Description
A creamy and delicious Fettuccine Alfredo recipe featuring a rich homemade Alfredo sauce made with butter, garlic, heavy cream, milk, Parmesan cheese, and a blend of herbs and spices. This easy recipe offers a luxurious pasta dish perfect for 4-6 servings and can be prepared ahead for convenient meals.
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 ½ 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 black pepper
- 1/4 teaspoon red pepper flakes (non-spicy)
- 1/8 teaspoon ground nutmeg (optional)
- 1 ½ cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook Pasta: Cook the fettuccine al dente in salted boiling water according to package directions. Reserve 1 cup of the pasta cooking water before draining. Toss the drained pasta with a drizzle of olive oil to prevent sticking if not adding to the sauce immediately.
- Prepare Garlic Butter: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant, taking care not to brown it.
- Mix Cream and Milk: In a separate bowl, whisk the milk with the cornstarch until completely smooth to avoid lumps.
- Add Cream and Seasonings: Pour the heavy cream, milk-cornstarch mixture, and cream cheese into the butter garlic mixture. Stir in the dried basil, dried parsley, onion powder, dried oregano, salt, black pepper, red pepper flakes, and ground nutmeg. Reduce heat to medium-low and cook until everything is melted and the sauce is smooth.
- Add Cheese: Gradually add the grated Parmesan cheese in 3 to 4 batches, whisking continuously until the cheese is fully melted and the sauce is creamy.
- Simmer and Thicken: Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens. Remember the sauce will thicken more as it cools and once the pasta is added.
- Toss Pasta with Sauce: Add the cooked fettuccine to the sauce and toss to coat evenly. If the sauce is too thick, loosen it by adding small splashes of the reserved pasta water until desired consistency is reached.
- Season and Serve: Taste the dish and adjust seasoning with additional freshly cracked salt and pepper as preferred. Garnish with fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- Store leftover Alfredo sauce in an airtight container in the refrigerator for 4-5 days.
- To reheat, warm slowly on the stovetop over low heat, stirring frequently, and add a splash of milk if sauce appears dry. Avoid microwave reheating to prevent separation.
- Make ahead by cooking pasta al dente, cooling it, and tossing with olive oil. Store separately from sauce.
- The Alfredo sauce can be made up to 5 days ahead and refrigerated.
- When ready to serve, reheat sauce gently on the stove, add pasta, and warm through over low heat.
- You can substitute 1 teaspoon ground garlic for fresh minced garlic if desired.
- Parmigiano Reggiano cheese provides the best flavor but any freshly grated Parmesan works.
- The red pepper flakes add flavor without heat; omit if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 120 mg
