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. Perfectly cooked al dente fettuccine pasta tossed in this luscious sauce creates a comforting Italian classic that's quick to prepare and ideal for a satisfying dinner.
Ingredients
Scale
Pasta
- 1 pound fettuccine
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 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 (not spicy, just flavor)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano recommended)
Instructions
- Cook Pasta: Cook the fettuccine in salted boiling water according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Toss pasta with a drizzle of olive oil if not adding immediately to 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: Whisk together the milk and cornstarch until smooth. Add the heavy cream, milk mixture, and cream cheese to the butter and garlic. Stir in dried basil, dried parsley, onion powder, oregano, salt, pepper, red pepper flakes, and nutmeg if using. Reduce heat to medium-low and cook until smooth and combined.
- Add Parmesan Cheese: Gradually add the freshly grated Parmesan cheese in 3 to 4 batches, whisking continuously until each addition melts into the sauce.
- Simmer Sauce: Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until it thickens slightly. Remember the sauce will thicken more as it cools and when pasta is added.
- Toss Pasta and Sauce: Add the cooked fettuccine to the sauce and toss thoroughly to combine. If the sauce becomes too thick, loosen with a splash of the reserved pasta water.
- Season and Serve: Taste and adjust seasoning with additional salt and freshly cracked pepper if desired. Garnish with fresh parsley if preferred. Serve immediately for best results.
Notes
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- To reheat, warm slowly on the stovetop over low heat, stirring frequently and adding milk to loosen sauce as needed. Avoid microwaving to prevent sauce separation.
- Make pasta and sauce ahead: Cook pasta al dente, toss with olive oil, and refrigerate; prepare Alfredo sauce separately and refrigerate. Combine and reheat before serving.
- Use freshly grated Parmesan cheese for optimal flavor and texture.
- You can substitute ground garlic for fresh if needed, but fresh gives best flavor.
- The red pepper flakes add subtle depth without spiciness; 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: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 120 mg
