Easy Homemade Fettuccine Alfredo

Name: Easy Homemade Fettuccine Alfredo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz dried fettuccine; 4 tbsp unsalted butter; 2 cloves garlic, minced; 1 1/2 cups heavy cream; 1 1/2 cups finely grated Parmesan; 1/2 tsp salt, or to taste; 1/4 tsp black pepper; Chopped parsley, for garnish; Extra grated Parmesan, for serving

9 ingredients · 6 steps · 20 minutes

By Melis · developed and cooked in our studio kitchen

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Easy fettuccine Alfredo with a silky sauce of butter, cream and freshly grated Parmesan, ready in about 20 minutes. Total time: 20 minutes.

Fettuccine Alfredo is a simple Italian-American pasta dish of wide ribbon noodles in a rich, creamy sauce. This version uses butter, heavy cream and finely grated Parmesan, with a little garlic and black pepper.

The key is low heat once the cheese goes in, plus a splash of starchy pasta water to keep the sauce smooth and glossy. Toss the pasta in the sauce right away so every strand is coated, and serve immediately while it is creamy.

Why is my Alfredo sauce grainy?

Pre-shredded Parmesan is the usual cause. It contains anti-caking agents that keep it from melting smoothly. Grate Parmigiano-Reggiano yourself from a wedge, lower the heat and whisk it in a handful at a time.

Can you make fettuccine Alfredo with milk instead of heavy cream?

This recipe is written for heavy cream, which thickens as it simmers and holds the cheese in a smooth sauce. Milk or half-and-half makes a thinner sauce that is more likely to separate, so the results will not be the same.

How do you reheat fettuccine Alfredo without it separating?

Warm it gently over low heat with a splash of milk or cream, stirring often. The sauce thickens as it cools, and the extra liquid brings it back to a smooth, glossy texture.

How long does fettuccine Alfredo last in the fridge?

Refrigerate leftovers in an airtight container for up to 3 days. It is at its best served fresh, right after you toss the pasta in the sauce.

Can you freeze fettuccine Alfredo?

It is not a good candidate for the freezer. Cream sauces tend to separate and turn grainy after freezing, and the pasta gets soft. Make what you need and keep leftovers in the fridge for up to 3 days.

Ingredient notes and swaps

Grate Parmigiano-Reggiano yourself from a wedge. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Add cooked chicken, shrimp or steamed broccoli for a fuller meal.

The sauce thickens as it cools. When reheating leftovers, add a splash of milk or cream and warm gently over low heat, stirring often.

How to make Easy Homemade Fettuccine Alfredo

Step 1
Cook the fettuccine in a large pot of well-salted boiling water until al dente. Reserve 1 cup (240 ml) of pasta water, then drain.
Step 2
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant.
Step 3
Pour in the cream and bring to a gentle simmer. Cook for 3 to 4 minutes, until slightly thickened.
Step 4
Lower the heat and whisk in the Parmesan a handful at a time until smooth. Season with salt and pepper.
Step 5
Add the drained fettuccine and toss to coat, adding pasta water a little at a time until the sauce is glossy and loose.
Step 6
Serve right away topped with parsley and extra Parmesan.

Tips and storage

Start the sauce when the pasta goes into the water. The sauce takes about as long as the fettuccine, and both should be ready together.

Watch the garlic closely in the butter. One minute is enough to make it fragrant. Browned garlic tastes bitter and the color shows in a pale sauce.

Once the Parmesan is in, keep the heat low and do not let the sauce boil. The cheese clumps at high heat. Pasta water is salty, so add it a little at a time and taste before you add more salt. The sauce tightens quickly off the heat, so serve it on warm plates.

For a variation, grate a little lemon zest or a pinch of nutmeg into the sauce with the Parmesan. Fresh fettuccine cooks in a few minutes, so have the sauce ready before it goes into the pot. A green salad or roasted vegetables on the side balance the rich sauce.

Best served fresh. Refrigerate leftovers up to 3 days and reheat gently with a splash of milk.

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