Description
A creamy, easy-to-make Fettuccine Alfredo recipe featuring a rich homemade Alfredo sauce with butter, garlic, cream, milk, and Parmesan cheese. Perfectly cooked fettuccine tossed in a luscious sauce flavored with herbs and a hint of nutmeg for a comforting classic Italian dish.
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 pepper
- 1/4 teaspoon red pepper flakes (mild, not spicy)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and toss with a drizzle of olive oil if not adding it immediately to the sauce to prevent clumping.
- Prepare the sauce base: In a large saucepan over medium heat, melt the butter. While it's melting, whisk together the milk and cornstarch in a bowl until smooth. Add the minced garlic to the melted butter and sauté for 30 seconds to release its aroma.
- Add dairy and seasonings: Whisk in the heavy cream, milk-cornstarch mixture, cream cheese (if using), and all the dried herbs and seasonings including basil, parsley, onion powder, oregano, salt, pepper, red pepper flakes, and nutmeg. Reduce heat to medium-low and cook while stirring until the mixture is smooth and melted.
- Incorporate Parmesan: Add the freshly grated Parmesan cheese gradually in 3 to 4 batches, whisking continuously until smooth and fully incorporated.
- Simmer and thicken sauce: Bring the sauce to a gentle simmer and cook for 3 to 5 minutes until it thickens slightly and the cheese is completely melted. Remember the sauce will thicken further when it cools and when combined with the pasta.
- Toss pasta in sauce: Add the cooked fettuccine to the sauce and toss to coat evenly. If the sauce thickens too much, loosen it with a splash of the reserved pasta water to reach desired consistency.
- Season and serve: Taste and adjust seasoning with additional salt and freshly cracked pepper as desired. Garnish with fresh parsley if you like and serve the fettuccine Alfredo immediately for the best texture and flavor.
Notes
- Store leftover sauce in an airtight container in the refrigerator for 4-5 days.
- To reheat sauce, avoid microwaving to prevent separation; instead, warm gently on the stovetop over low heat, stirring frequently. Add a splash of milk if sauce thickens too much.
- Pasta can be cooked ahead, cooled, and tossed with olive oil to prevent clumping, then refrigerated separately.
- Sauce can be prepared up to 5 days in advance and reheated before combining with pasta.
- For a thicker, creamier sauce, add cream cheese as indicated; this is optional.
- If sauce becomes too thick at any point, use reserved pasta water to loosen.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 24 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 130 mg
