Description
A creamy and indulgent Fettuccine Alfredo recipe featuring a rich homemade Alfredo sauce made with butter, garlic, heavy cream, milk, cream cheese, and freshly grated Parmesan cheese, cooked to perfection and tossed with al dente fettuccine.
Ingredients
Scale
Pasta
- 1 pound fettuccine
Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced (1 ½ tablespoons) or 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 black pepper
- 1/4 teaspoon red pepper flakes (adds subtle flavor, not spicy)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook Pasta: Cook fettuccine in salted boiling water according to package directions until al dente. Reserve 1 cup pasta water, drain pasta, and toss with a drizzle of olive oil if not adding immediately to sauce to prevent clumping.
- Prepare Butter and Garlic: Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Mix Cream and Milk: Whisk together milk and cornstarch until smooth. Add heavy cream, milk/cornstarch mixture, and cream cheese to the butter and garlic. Stir in all the dried herbs, spices, salt, pepper, and red pepper flakes. Reduce heat to medium-low and cook, stirring until melted and smooth.
- Add Parmesan: Gradually add grated Parmesan cheese in 3 to 4 batches, whisking well until fully incorporated and smooth between additions.
- Simmer Sauce: Bring sauce to a gentle simmer and cook for 3 to 5 minutes until it thickens slightly and Parmesan is completely melted. Note that sauce will thicken further as it cools and when pasta is added.
- Combine Pasta and Sauce: Add cooked fettuccine to the sauce and toss to coat evenly. If sauce becomes too thick, loosen with reserved pasta water as needed.
- Season and Serve: Taste and adjust seasoning with additional salt and freshly cracked pepper. Garnish with fresh parsley if desired and serve immediately.
Notes
- Store any leftovers in an airtight container in the refrigerator for 4-5 days.
- Reheat sauce slowly on the stovetop over low heat with frequent stirring and a splash of milk to restore creaminess; avoid microwaving to prevent sauce separation.
- To make ahead, cook pasta al dente, cool, and toss with olive oil before refrigerating. Prepare sauce up to 5 days in advance and reheat before combining with pasta.
- When reheating combined pasta and sauce, gently warm over low heat to avoid curdling or separation.
- Substitute ground garlic if fresh is unavailable but fresh garlic is recommended for best flavor.
- Adding cream cheese is optional but enhances creaminess and thickness.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 120 mg
