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. Perfect for a comforting Italian dinner, it can be made ahead and reheated without losing its luscious texture.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (1 ½ tablespoons) or 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)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano recommended)
Instructions
- Cook Pasta: Cook the fettuccine al dente in salted boiling water according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and toss it with a drizzle of olive oil if not adding immediately to the sauce to prevent clumping.
- Prepare Sauce Base: Melt the butter in a large saucepan over medium heat. While melting, whisk the milk with the cornstarch until smooth. Add the minced garlic to the melted butter and sauté for 30 seconds until fragrant.
- Add Dairy and Seasonings: Whisk in the heavy cream, the milk and cornstarch mixture, softened cream cheese (if using), and all the dried herbs and spices. Reduce the heat to medium-low and cook until the mixture is melted and smooth.
- Incorporate Cheese: Gradually add the freshly grated Parmesan cheese in 3 to 4 batches, whisking well after each addition until the sauce is smooth and creamy.
- Simmer: Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until it thickens and the Parmesan is fully melted. The sauce will thicken more as it cools and when mixed with pasta.
- Combine Pasta and Sauce: Add the cooked fettuccine to the sauce and toss to combine thoroughly. If the sauce becomes too thick, add reserved pasta water a little at a time to loosen it up.
- Season and Serve: Taste the sauce and adjust seasoning with additional salt and freshly cracked black pepper if desired. Garnish with fresh parsley if preferred and serve immediately.
Notes
- Store leftover Alfredo sauce in an airtight container in the refrigerator for 4-5 days.
- To reheat, warm sauce gently on the stovetop over low heat, stirring frequently and adding a splash of milk to restore creaminess. Avoid using a microwave to prevent separation.
- You can prepare pasta and Alfredo sauce ahead of time separately and combine when ready to serve.
- Toss cooked pasta with olive oil before storing to prevent sticking.
- For thicker sauce, include cream cheese; omit if you prefer traditional texture.
- If Alfredo sauce thickens too much upon reheating, add reserved pasta water or milk to reach desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 130 mg
