Fettuccine Alfredo
Fettuccine Alfredo coats tender pasta in a creamy Parmesan-butter sauce that turns glossy as it meets the hot noodles.
About This Recipe
Fettuccine Alfredo depends on hot pasta, freshly grated Parmesan, and enough starchy pasta water to bring the sauce together.
Work off high heat once the cheese goes in so the sauce stays smooth instead of grainy.
Ingredients
- ✓1 lb fettuccine noodles
- ✓¼ cup butter
- ✓1 Tablespoon all-purpose flour
- ✓2 garlic cloves (, minced)
- ✓1 cup heavy cream
- ✓1 cup milk
- ✓2 cups freshly shredded parmesan cheese*
- ✓½ teaspoon Italian seasoning
- ✓Salt and pepper (, to taste)
- ✓1 Tablespoon fresh chopped parsley (, optional)
Ingredient Notes
- Fettuccine: Wide noodles hold the creamy sauce well.
- Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
- Cream and butter: These create the rich base of the sauce.
- Pasta water: Starchy water loosens the sauce while helping it cling to the noodles.
Instructions
- 1
Shred cheese and set aside to allow it to come to room temperature.
- 2
Boil a large pot of salted water: Add fettuccine noodles and cook according to time on package, until al dente.
- 3
Alfredo Sauce: While pasta water boils, melt butter in a large skillet over medium heat. Add flour and whisk for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer. Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
- 4
Pasta: Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine. Add hot pasta water (add about ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).
- 5
Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.
Katy’s Kitchen Tips
- Grate the cheese before starting the sauce.
- Reserve pasta water before draining.
- Add cheese off high heat and stir until smooth.
- Serve immediately because Alfredo thickens as it cools.
Variations and Substitutions
- Chicken Alfredo: Add sliced cooked chicken.
- Vegetable Alfredo: Add peas, broccoli, or mushrooms.
- Lemon finish: Add a little lemon zest for brightness.
- Spicy Alfredo: Add black pepper or chili flakes.
What to Serve With Fettuccine Alfredo
Serve Fettuccine Alfredo with garlic bread, Caesar salad, roasted broccoli, grilled chicken, or shrimp.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently with a splash of milk or pasta water to loosen the sauce.
Common Mistakes to Avoid
- High heat with cheese: Too much heat can make the cheese clump or turn grainy.
- Pre-shredded cheese: Anti-caking starch can keep the sauce from melting smoothly.
- No pasta water: The sauce may become too thick without starchy water.
- Waiting too long: Alfredo is creamiest right after tossing.
FAQ
Can I make Fettuccine Alfredo ahead?
It is best fresh, but leftovers can be reheated gently with a splash of milk.
Why is my sauce grainy?
The heat may have been too high or the cheese may not have melted smoothly.
Can I add chicken?
Yes. Sliced cooked chicken works well.
Can I use milk instead of cream?
You can, but the sauce will be lighter and less rich.
Nutrition Facts
- Calories: 664 kcal
- Carbohydrates: 62 g
- Cholesterol: 163 mg
- Fiber: 3 g
- Protein: 23 g
- Sodium: 687 mg
- Sugar: 5 g
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.4 g