Description
This easy Fettuccine Alfredo recipe features a rich, creamy homemade Alfredo sauce made with butter, garlic, heavy cream, milk, cream cheese, and freshly grated Parmesan cheese. Perfectly cooked fettuccine is tossed in this luscious sauce, flavored with herbs and a hint of nutmeg, creating a comforting and classic Italian pasta dish perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (1 ½ tablespoons) (may substitute 1 tsp 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 (adds flavor, not spiciness)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook Pasta: Cook the fettuccine al dente in salted boiling water according to package directions. Reserve 1 cup of pasta water before draining. Drain pasta and toss with a drizzle of olive oil if not adding immediately to the sauce to prevent clumping.
- Melt Butter and Sauté Garlic: In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Prepare Milk Mixture: While butter is melting, whisk milk with cornstarch until smooth and lump-free.
- Add Cream and Seasonings: Pour in heavy cream, milk-cornstarch mixture, and cream cheese into the saucepan. Add dried basil, dried parsley, onion powder, oregano, salt, pepper, red pepper flakes, and nutmeg. Reduce heat to medium-low and cook, whisking, until smooth and melted.
- Incorporate Parmesan Cheese: Gradually add Parmesan cheese in 3-4 batches, whisking thoroughly after each addition to create a smooth sauce.
- Simmer Sauce: Bring sauce to a gentle simmer and cook for 5 minutes, stirring occasionally until it thickens and Parmesan is fully melted. The sauce will thicken further as it cools and once pasta is combined.
- Toss Pasta in Sauce: Add cooked fettuccine to the sauce and toss to coat evenly. If sauce gets too thick, add reserved pasta water a little at a time to loosen.
- Season and Serve: Taste and adjust seasoning with additional salt and freshly ground black pepper as desired. Garnish with fresh parsley if preferred and serve immediately for best flavor and texture.
Notes
- Storing: Keep leftover Alfredo sauce in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Reheat slowly on the stovetop over low heat with occasional stirring. Add milk as needed to restore creamy consistency. Microwave reheating may cause separation, resulting in an oily texture.
- Make Ahead: Cook pasta al dente, toss with oil, and refrigerate separately from the sauce. Prepare Alfredo sauce up to 5 days in advance. Combine and reheat before serving.
- Thicker Sauce: Adding cream cheese helps create a thicker, creamier sauce.
- Adjust Consistency: Use reserved pasta water to thin the sauce if it becomes too thick when cooling or after reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 27 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 140 mg
