10-Minute Perfect Creamy Fettuccine Alfredo

1

This Fettuccine Alfredo is a favorite in my home, my husband and kids love it, and I’m sure it will be a favorite in your home. You can double or triple this recipe, as it will keep in the refrigerator for up to 3 days. Fettuccini Alfredo is an Italian-American dish consisting of fresh fettuccine tossed with a rich sauce. It is a restaurant classic, but it is very easy to prepare at home.

There are many versions of this dish, like our Fettuccine Alfredo. If you desire, you can add pan-seared chicken, shrimp, or sausage and/or add vegetables, such as broccoli mushrooms. This Fettuccine Alfredo recipe pairs well with Homemade Breadsticks, Garden Salad with Lime Buttermilk Ranch Dressing, Cesar Salad, Fresh Tomato Salad.

10-Minute Perfect Creamy Fettuccine Alfredo

Why do we love this Fettuccine Alfredo?

  • The homemade alfredo sauce tastes better than takeout.
  • It’s creamy, buttery, and delicious.
  • It is quick, easy, and versatile: You can add pan-seared chicken, shrimp, rotisserie chicken, sausage, mushrooms, broccoli,etc.
  • Ready in less than 15 minutes.

Main Ingredients for Fettucine Alfredo

Pasta:Fettuccini or Linguine is traditional with this dish. However, you could use, but you can use any pasta you like, such as a pipette, large shells, pappardelle, or penne, or any pasta you have on hand.

Heavy Cream:If you want to lighten it up a bit, the Alfredo Sauce you can substitute with half and a half or equal parts of milk and heavy cream.

Parmesan Cheese: Use shredded parmesan; pre-shredded cheese doesn’t melt as well.

How do you make Fettucine Alfredo?

  1. Make the Pasta and Reserve Water: Bring a large pot of water to a boil. Add 1 tablespoon of salt, drizzle a little bit of  extra virgin olive oil and the pasta and cook according to the directions on the package. Set aside 1-1/2 cups of the pasta cooking water before you drain the pasta.
  2. Make the Alfredo Sauce and Assemble:In a large (12- to 14-inch) saucepan over low heat, combine the cream, half of the cheese, 1 cup pasta cooking water, and butter. Stir to melt the butter and bring just a simmer. Let simmer lightly for two minutes. when the fettuccine is al dente, transfer it directly to the saucepan with the simmering sauce. Season with salt, pepper, and nutmeg and return to a simmer. Simmer, tossing with the tongs, just until the sauce begins to coat the pasta, another minute or two. Remove from heat, sprinkle with the remaining grated cheese, and toss.
  3. Serve:To serve, nest the pasta on large rimmed plates, pour sauce over pasta, garnish with chopped Italian parsley or basil, and sprinkle shredded Parmesan cheese on top.

How to Store and Reheat

Stored Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days. Then, reheat on the stovetop, over low heat until it’s warm, or in the microwave, until heated through; keep in mind that the sauce will separate.

Can you make it ahead?

Fettuccine Alfredo is best made and served right away.

What vegetable can you add to Fettuccine Alfredo?

You can add steamed broccoli, steam carrots, peas, sauteed mushrooms, and sauteed asparagus.

What Protein can you add to Fettuccine Alfredo?

Pan-seared chicken, sauteed shrimp, sauteed fish, sauteed scallops, or sausage.

What goes well with Fettuccine Alfredo?

Tips for Making Fettuccine Alfredo

  • Have all your ingredients for Fettuccine Alfredo before you start.  
  • If Alfredo sauce is thin, you can either leave it to simmer for a few more minutes or remove it from the heat and set it aside for a minute or two. As it cools, it will thicken. If it’s too thick, thin it out with some of the pasta water, you set aside.
  • Use shredded parmesan; pre-shredded cheese doesn’t melt as well.
  • Cook the pasta until it’s al dente (firm), and set aside about 1-1/2 cups of the pasta water to adjust the sauce’s consistency if necessary.

Yield: 6 servings   |   Total: 10 minutes

10-Minute Perfect Creamy Fettuccine Alfredo

What you will need for this Fettuccine Alfredo

For the Alfredo Sauce:

  • 1 1/2 cups shredded six-cheese Italian
  • 2 cups heavy cream
  • 1/2 cup of the pasta cooking water or heavy cream
  • 1/4 stick (4 tablespoons) butter 
  • kosher salt, to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon freshly grated nutmeg

For the Pasta:

  • 1 pound fettuccine or linguine
  • 4-quart water
  • 3 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil 

How to Make The Best Fettuccine Alfredo

For the Pasta:

Bring a large pot of water to a boil. Add one tablespoon of salt, drizzle a little bit of extra virgin olive oil and the pasta and cook according to the directions on the package. Set aside 1-1/2 cups of the pasta cooking water before you drain the pasta.

For the Alfredo Sauce:

Wipeout all oil from the skillet or use another large (12- to 14-inch) skillet or saucepan over low heat; combine the cream, half of the cheese, 1 cup pasta cooking water, and butter. Stir to melt the butter and bring just a simmer. Let simmer lightly for two minutes. When the fettuccine is al dente, transfer it directly to the saucepan with the simmering sauce.

Season with salt, pepper, and nutmeg and return to a simmer. Simmer, tossing with the tongs, just until the sauce begins to coat the pasta, another minute or two. Remove from heat, sprinkle with the remaining grated cheese, and toss. To serve, nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with chopped Italian parsley or basil, and sprinkle shredded Parmesan cheese on top.

10-Minute Perfect Creamy Fettuccine Alfredo

Notes:

  • Don’t worry if it seems like there is too much sauce; as soon as you tossed the pasta in, the sauce will start to cling to the pasta and thicken.
  • Stored leftover Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days. Then, reheat on the stovetop, over low heat until it’s warm, or in the microwave, until heated through; keep in mind that the sauce will probably separate.
  • Have all your ingredients before you start.
  • If Alfredo sauce is thin, you can either leave it to simmer for a few more minutes or remove it from the heat and set it aside for a minute or two. As it cools, it will thicken. If it’s too thick, thin it out with some of the pasta water, you set aside.
  • Use shredded parmesan; pre-shredded cheese doesn’t melt as well.
  • Cook the pasta until it’s al dente (firm), and set aside about 1-1/2 cups of the pasta water to adjust the sauce’s consistency if necessary.
  • If you prefer a creamier and thicker alfredo sauce, use heavy cream.

10-Minute Perfect Creamy Fettuccine Alfredo

Looking for More Delicious Recipes:


“Verses of the Day”

Don't Be Afraid
'Remember that I have told you this: Be strong and do not be afraid. Do not be weak but be brave. I, the Lord your God, will be with you, everywhere that you go.’
Joshua 1:9
I trust God to keep me safe
'The Lord is my light and my salvation— Whom shall I fear? The Lord is the refuge and fortress of my life— Whom shall I dread? '
Psalms 27:1
More Than Conquerors
'No, in all these things we are more than conquerors through him who loved us. I am sure of this. Nothing can stop God from loving us.
Romans 8:37-39
God takes care of his people
'Even though I walk through the darkest valley, I will fear no evil, for you are with me; your rod and your staff, they comfort me. '
Psalms 23:4
God is a safe place
'Whoever dwells in the shelter of the Most High will rest in the shadow of the Almighty. '
Psalms 91:1
Love in Action
'Do not let evil things win against you! Instead, do good things. Then you will win against the evil things that people do.'
Romans 12:21
Rescue Me, Lord!
'The Lord is my rock, my fortress, and the One who rescues me; My God, my rock and strength in whom I trust and take refuge; My shield, and the horn of my salvation, my high tower—my stronghold. '
Psalms 18:2
A Living Sacrifice
'Do not conform to the pattern of this world, but be transformed by the renewing of your mind. Then you will be able to test and approve what God’s will is—his good, pleasing and perfect will. '
Romans 12:2
Previous
Next

 

 The Perfect Fettuccine Alfredo

Creamy Fettuccine Alfredo

This Fettuccine Alfredo is a favorite in my home, my husband and kids love it, and I'm sure it will be a favorite in your home. Fettuccini Alfredo is an Italian-American dish consisting of fresh fettuccine noodles tossed with a rich sauce. It is a restaurant classic, but it is very easy to prepare at home.
Servings 6 people
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins

Ingredients

For the Alfredo Sauce

  • 1/2 cups Parmesan Cheese or Grana Padano, freshly grated or shredded , divided
  • 2 cups heavy cream or half and half
  • 1/2 cup of the pasta cooking water or heavy cream
  • 1/4 stick (4 tablespoons) butter
  • 1/4 teaspoon kosher salt ,, or to taste
  • 1/4 teaspoon ground black pepper , or to taste
  • 1/4 teaspoon freshly grated nutmeg , or to taste

For the Pasta:

  • 1 pound fettuccine or linguine
  • 4- quart water
  • 3 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil

Instructions

For the Pasta:

  • Bring a large pot of water to a boil. Add one tablespoon of salt, drizzle a little bit of extra virgin olive oil and the pasta and cook according to the directions on the package. Set aside 1-1/2 cups of the pasta cooking water before you drain the pasta.

For the Alfredo Sauce:

  • Wipeout all oil from the skillet or use another large (12- to 14-inch) skillet or saucepan over low heat; combine the cream, half of the cheese, 1 cup pasta cooking water, and butter. Stir to melt the butter and bring just a simmer. Let simmer lightly for two minutes. When the fettuccine is al dente, transfer it directly to the saucepan with the simmering sauce.
  • Season with salt, pepper, and nutmeg and return to a simmer. Simmer, tossing with the tongs, just until the sauce begins to coat the pasta, another minute or two. Remove from heat, sprinkle with the remaining grated cheese, and toss. To serve, nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with chopped Italian parsley or basil, and sprinkle shredded Parmesan cheese on top.

Notes

  • Don't worry if it seems like there is too much sauce; as soon as you toss the pasta in, the sauce will start to cling to the pasta and thicken.
  • Stored leftover Fettuccine Alfredo in an airtight container in the refrigerator for up to 3 days. Then, reheat on the stovetop, over low heat until it's warm, or in the microwave, until heated through; keep in mind that the sauce will probably separate. Have all your ingredients before you start.
  • If Alfredo sauce is thin, you can either leave it to simmer for a few more minutes or remove it from the heat and set it aside for a minute or two. As it cools, it will thicken. If it's too thick, thin it out with some of the pasta water, you set aside. Use shredded parmesan; pre-shredded cheese doesn't melt as well.
  • Cook the pasta until it's al dente (firm), and set aside about 1-1/2 cups of the pasta water to adjust the sauce's consistency if necessary.
  • If you prefer a creamier and thicker alfredo sauce, use heavy cream.
Author: Camila Benitez
Calories: 300kcal
Course: Main Course
Cuisine: American
Keyword: Fettuccine Alfredo

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Like
Close
Close