Fettuccine Alfredo Recipe (Easy Alfredo Sauce)
This fettuccine Alfredo recipe leaves restaurant versions in the dust and will have you skipping the jars forever! The best homemade Alfredo sauce is rich, smooth and creamy, just begging to coat twirls of fettuccine OR your favorite pasta. The Alfredo sauce is made from scratch with only a handful of ingredients, namely butter, heavy cream, garlic, Parmesan and Italian spices and a few secret ingredients that truly set it apart from the rest. Best of all, this fettuccine Alfredo is astonishingly easy, comes together in minutes, and will knock your pasta socks off! Serve this recipe with Caesar salad, roasted Parmesan broccoli along with some buttery breadsticks for a complete meal the whole family will love!
Servings 4 -6 servings
Ingredients
- 1 pound fettuccine
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (1 1/2 TBS) (may sub 1 tsp ground)
- 2 cups heavy whipping cream
- 1 1/2 cups milk (2 percent milk or whole milk)
- 1 tablespoon + 1 teaspoon cornstarch
- 2 ounces cream cheese, very soft (optional for even thicker, creamier)
- 1 tsp EACH dried basil, dried parsley
- 1/2 tsp EACH onion powder, dried oregano, salt, 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 fettuccine al dente in salted water according to package directions. Reserve 1 cup pasta water, drain and toss the pasta with a drizzle of olive oil if not immediately adding the pasta to the sauce (prevents it from clumping).
- Melt the butter in a large saucepan over medium heat. Meanwhile, whisk the milk with the cornstarch until completely smooth. Add the garlic to the melted butter and sauté for 30 seconds.
- Whisk in the heavy cream, milk/cornstarch, cream cheese and all seasonings. Reduce heat to medium-low and cook until melted and smooth.
- Add the grated Parmesan cheese a handful at time in 3-4 batches, whisking until smooth in between each addition.
- Bring the sauce to a gentle simmer and continue to cook for about 3-5 minutes or until it starts to thicken and the Parmesan is completely melted. Keep in mind it will continue to thicken once it cools slightly and when you add the pasta.
- Add the fettuccine and toss to combine (if you're not serving immediately, wait to add the pasta). If at any time the Alfredo sauce gets too thick, just add a little splash of the reserved pasta water to loosen it up.
- Taste and season with additional freshly cracked salt and pepper to taste (we like both). Garnish with fresh parsley if desired. Serve immediately.
Video
Notes
*See post for lots of tips and tricks and recipe variations!
HOW TO STORE AND REHEAT
- Storage: Transfer to an airtight container and store in the refrigerator for 4-5 five days.
- To reheat: I would avoid the microwave, if possible, because it makes the sauce separate so it becomes oily instead of creamy. Of course, you can use the microwave, just be prepared for the separation. Instead, I recommend reheating low and slow on the stovetop, stirring frequently. You may want to add a splash of milk if the pasta seems dry.
Making Ahead of Time
Fettuccine Alfredo can be prepared completely ahead of time, but it is best if the components are made and then combined just when ready to serve.- Pasta: can be cooked al dente, drained, cooled and tossed with oil to prevent it from clumping. Store in an airtight container in the refrigerator until ready to toss with the pasta.
- Alfredo sauce: can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator.
- Combine: when ready to eat, reheat the Alfredo sauce over medium-low heat until warmed through, adding milk as needed to thin to desired consistency. Add the fettuccine and cook over low until warmed through.