Simple enough for any home cook, tender fettuccine pasta tossed in a creamy cheese sauce is a rich, decadent dinner sure to delight your family! While it’s perfect as is, you can dress it up with your favorite cooked veggies, and even add chicken or shrimp. If you’re in the mood for more homemade pasta recipes, try my lobster mac and cheese, seafood pasta, or chicken scampi recipe.
What You Need to Make this Recipe
Pasta — while fettuccine noodles are the popular choice in this pasta dish (it’s in the name, after all!), you can really use any pasta you like. Butter — I opt for unsalted butter so the alfredo sauce doesn’t become too salty. But if you only have salted butter on hand, just be sure to taste the alfredo before using additional salt. Garlic — adds a robust, subtly nutty flavor to the sauce that complements the cheese very well. Cream — heavy cream is the best option since it has a higher fat content than regular whipping cream or half and half, so it yields a rich, decadent sauce. Parmesan cheese — grab a wedge of parmesan cheese and grate it yourself instead of using pre-grated cheese. The packaged shredded cheese at the store contains anti-clumping agents, so it won’t melt well.
How to Make Fettuccine Alfredo
- Cook the pasta according to package directions in a large pot of salted water that’s boiling. Reserve ¼ cup of pasta water before draining the hot pasta.
- While the pasta cooks, make the alfredo sauce. Melt butter in a large saucepan or large skillet over medium heat. Then add the minced garlic and stir until fragrant.
- Pour in the heavy cream and cook until the cream is warm and bubbling. Be sure to stir often while the cream heats up.
- Add the grated parmesan cheese, black pepper, and salt and whisk until the cheese is melted and you have a smooth sauce. Continue cooking to allow the sauce to thicken a bit.
- Drop the al dente pasta into the creamy sauce and toss to coat.
- Add 1 tablespoon of the reserved pasta water at a time until the sauce reaches your desired consistency. Serve immediately with additional parmesan cheese and black pepper.
Pro Tips for Making this Recipe
Timing: Check the directed cook time of your pasta before you start cooking. Try to cook the pasta and sauce so that both are ready within a minute or two of each other. Reserve pasta water: When cooking your pasta, save a little water for the best fettuccine alfredo. The starch in the water can help fix a broken sauce or thin out the sauce if it gets too thick — without sacrificing flavor. Add fresh parsley: To amplify the flavor or add a colorful garnish, chop up some fresh herbs like Italian parsley, chives, or basil, and add them to the sauce. Use up vegetables. This creamy cheese sauce is so versatile! Cook up some broccoli, chopped asparagus, or mushrooms, and add them to the dish for bulk. Make chicken fettuccine alfredo: If you want to add extra protein to the pasta dish, cook a chicken breast to your liking, slice it, and serve it on top of the pasta and cheese sauce. Or, follow my simple recipe for chicken alfredo. Try shrimp fettuccine alfredo. Cook peeled shrimp in butter and garlic and top the pasta. You can also follow my easy recipe for shrimp alfredo, which comes together in about 30 minutes!
If you’ve tried this fettuccine alfredo recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
