Description
A creamy and easy Fettuccine Alfredo recipe featuring a rich homemade Alfredo sauce made with butter, garlic, heavy cream, milk, Parmesan cheese, and a blend of herbs and spices for a luscious, comforting pasta 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 (will not make it spicy)
- 1/8 teaspoon ground nutmeg (optional)
- 1 1/2 cups freshly grated Parmesan cheese (Parmigiano Reggiano preferred)
Instructions
- Cook Pasta: Cook fettuccine al dente in salted boiling water according to package directions. Reserve 1 cup of pasta water before draining. Toss pasta with a drizzle of olive oil if not adding immediately to sauce to prevent clumping.
- Prepare Sauce Base: Melt the butter in a large saucepan over medium heat. While butter melts, whisk milk with cornstarch until smooth. Add minced garlic to the melted butter and sauté for 30 seconds to release flavor.
- Add Liquids and Seasonings: Whisk in heavy cream, milk-cornstarch mixture, cream cheese, and all dry seasonings including basil, parsley, onion powder, oregano, salt, pepper, red pepper flakes, and nutmeg. Reduce heat to medium-low and cook until mixture is melted and smooth.
- Incorporate Cheese: Add freshly grated Parmesan cheese gradually in 3 to 4 batches, whisking continuously after each addition until the sauce is smooth.
- Simmer and Thicken: Bring sauce to a gentle simmer and cook about 5 minutes until it thickens and Parmesan is completely melted. The sauce will thicken further upon cooling and when pasta is added.
- Combine Pasta and Sauce: Add the cooked fettuccine to the sauce and toss thoroughly to coat. If sauce becomes too thick, loosen with reserved pasta water a splash at a time. Taste and adjust salt and pepper as desired.
- Serve: Garnish with fresh parsley if desired and serve immediately for best texture and flavor.
Notes
- Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 5 days.
- Reheat sauce gently on the stovetop over low heat, stirring frequently, and add a splash of milk if it thickens too much; avoid microwave reheating to prevent separation.
- Cook pasta al dente, cool it, and toss with oil if making ahead to prevent sticking, storing separately from the sauce.
- Combine warmed sauce and pasta just before serving for best results.
- Cream cheese is optional but adds extra creaminess to the sauce.
- Freshly grated Parmesan cheese provides the best flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 110 mg
