Fettuccine Alfredo

This homemade fettuccine Alfredo recipe is not the version I grew up eating. My mother’s go-to weeknight dinner was a box of pasta, a jar of sauce and a rotating vegetable side dish (which none of the kids would touch, of course). But when I went to culinary school, I learned how easy it was to make Alfredo sauce from scratch. All you need is butter, cream, garlic and Parmesan cheese.

These simple ingredients come together to create a creamy, cheesy sauce that’s ready in about 10 minutes. It actually takes longer to cook the pasta than the sauce! This decadent Alfredo sauce is so rich that you’ll never reach for the jarred variety again.

What is fettuccine Alfredo?

Fettuccine Alfredo has roots in Italy, but modern versions don’t exactly qualify as traditional Italian recipes. As the story goes, the original Alfredo was invented by a Roman restauranteur named Alfredo di Lelio. He prepared a simple pasta dish of fettuccine, butter and cheese for his wife who had just given birth. It was so good he put it on the restaurant’s menu.

When the dish made its way to the United States, it didn’t taste the same. U.S. butter wasn’t as rich as Italian butter, so chefs added heavy cream to re-create the decadence.

How to Make the Best Fettuccine Alfredo

Homemade fettuccine Alfredo is almost as easy as reheating a jar of premade sauce. And, if you time it right, you can create the sauce while the pasta boils on the back burner. It requires a bit of multi-tasking, so have your ingredients prepped and ready to go. If the sauce finishes first, simply turn off the heat. It should stay warm enough while the pasta finishes cooking.

When the pasta and sauce are finished, you’ll have to make a decision: Do you toss the pasta with the sauce, or spoon the sauce over the pasta on the plate? Each has their benefits. I prefer to toss it all together in a pan to ensure each noodle is perfectly coated. But if I’m planning for leftovers, I usually portion the sauce onto individual plates. Fettuccine Alfredo stores better when the sauce and pasta are separate.

Fettuccine Alfredo Ingredients

• Fettuccine: For a really special meal, try making homemade pasta. You don’t even need a pasta maker: Our recipe uses a rolling pin and a standard knife to create handcut noodles.
• Butter: Now’s the time to break out that fancy European butter you’ve been meaning to try! Butter contributes richness to the sauce, and you’ll taste the difference if you use a higher-quality brand.
• Garlic: Sauteing the garlic in butter releases aromatic compounds into the sauce, contributing to Alfredo’s undeniable allure.
• Heavy whipping cream: Heavy cream is the magnificent layer that rises to the top of fresh milk. It’s responsible for this sauce’s velvety texture. You can use heavy cream or heavy whipping cream, but don’t substitute other types of milk. Half-and-half and milk don’t have enough milkfat to thicken on their own.
• Parmigiano Reggiano and Romano cheese: You could keep it simple with one type of cheese, but we love how Romano adds depth with its sharp, slightly tangy flavor. If you can, opt for Parmigiano Reggiano vs. Parmesan. It’s made in Italy and has a richer, nuttier flavor. Regular Parmesan has a similar flavor, but it’s saltier and more acidic than the real deal.
• Nutmeg: This fragrant, woody spice gives the sauce a subtle warmth.

Directions

Step 1: Cook the pasta

Cook the fettuccine in seasoned pasta water according to the package directions for al dente.

Step 2: Prepare the sauce

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Meanwhile, in a large saucepan, melt the butter over medium heat. Add the garlic, and cook and stir for one minute.

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Then, gradually stir in the cream. Bring the mixture to a gentle boil.

Editor’s Tip: It’s important to stir while adding the cream (and then again in the next step when adding the cheese). Stirring keeps the dairy from overheating, which can cause the sauce to break (or separate and curdle). If that does happen, don’t fret! Here’s how to save a broken sauce.

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Reduce the heat and simmer, uncovered, stirring constantly. After three to five minutes, the sauce should be slightly thickened.

Step 3: Add the cheese

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Reduce the heat to low. Gradually whisk in the Romano cheese and 1/2 cup Parmigiano Reggiano. Return the mixture to a simmer. Cook and stir until just thick enough to coat a metal spoon. Stir in the salt, pepper and nutmeg.

Step 4: Bring the pasta and sauce together

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Drain the fettuccine and add it to the sauce. Toss to coat.

Editor’s Tip: Don’t rinse the pasta! Rinsing removes the starchy outer coating that helps the sauce cling to the pasta. If the pasta finishes before the sauce, toss the noodles with a little bit of olive oil or butter to keep them from sticking together.

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Sprinkle the pasta with the remaining Parmigiano Reggiano and, if desired, parsley.

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How to Thicken Fettuccine Alfredo Sauce

If you make the recipe with heavy whipping cream, you shouldn’t need to thicken this Alfredo sauce. Heavy whipping cream contains between 30% to 36% milkfat (as compared to milk’s 3.25% and half-and-half’s 10.5% to 18%). When the cream comes to a simmer, the water content evaporates and leaves a deliciously thick sauce behind. The cheese also adds body when it melts, creating a perfectly thick sauce.

That said, everyone’s preferences are different. If you’re wondering how to thicken fettuccine Alfredo sauce, thicken the sauce with flour or cornstarch—or use one of these thickening methods:

• Simmer the pasta in the sauce. The pasta will exude extra starch, adding body to the sauce.
• Add extra cheese. Extra cheese will only make the sauce cheesier and more delicious, so go for it!
• Add an ounce or two of cream cheese. Cream cheese is naturally thick and creamy, and it has the right flavor profile for Alfredo too.
• Try an egg yolk. Eggs are great for thickening sauces, but they can scramble when exposed to hot temperatures so you’ll need to temper the egg first. Add the egg yolk to a bowl, and add a few spoonfuls of the hot Alfredo sauce. Whisk the mixture together, then stir it into the pan with the remaining sauce.

Recipe Variations

• Make Alfredo with milk and cream cheese: To make fettuccine Alfredo without heavy cream, make this easy fettuccine Alfredo. We use a combination of milk and cream cheese.
• Try Alfredo with milk and roux: If you don’t want to use cream cheese, make a white sauce by thickening milk with roux, a combination of butter and flour. Once the sauce comes together, add cheese as directed in the recipe above.
• Use another type of cheese: Parmesan and Romano cheeses are classic choices, but you can use other hard cheeses like Asiago or Gruyere.
• Add protein: Turn this pasta dish into a complete meal with proteins like grilled chicken, ham, crispy bacon or seafood (shrimp Alfredo is particularly delicious).
• Include vegetables: For a veggie-packed fettuccine Alfredo, add broccoli, peas, spinach, asparagus, mushrooms, tomatoes—or a mixture to make a garden primavera fettuccine.

How to Store and Reheat Fettuccine Alfredo

Store leftover fettuccine Alfredo in an airtight container in the refrigerator for up to five days. It’s best to store the pasta and sauce in separate containers. If stored together, the noodles will absorb moisture from the sauce, making the pasta soggy and drying out the once-saucy Alfredo.

When looking for how to reheat fettuccine Alfredo, we’ve learned the best way to reheat pasta is on the stovetop. Use low heat to ensure the sauce doesn’t warm too quickly, which can cause it to separate and become greasy. Add a splash of milk or water as needed to restore the original consistency.

Can you freeze fettuccine Alfredo?

You can freeze pasta noodles, but we don’t recommend freezing the Alfredo sauce. Dairy can separate in the freezer so the sauce will be gritty and grainy when thawed.

Fettuccine Alfredo Tips

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How do you fix Alfredo sauce if it’s too thick?

Reserve some of the pasta water and use it to thin out the Alfredo sauce as needed. If you accidentally tossed out the pasta water, use heavy cream, milk or water.

Can you use pre-grated cheese to make Fettuccine Alfredo?

You can use pre-grated cheese to make Alfredo sauce, but we recommend buying block cheese instead. Many pre-shredded cheeses contain additives to prevent clumping, so the cheese doesn’t melt as well. Freshly grated cheese has a smoother texture and more pronounced flavor. If you have one, use a Microplane to create super fine shreds of cheese that melt seamlessly into the sauce. (That grater is also handy for grating the fresh nutmeg for this recipe too.)

What else can you make with homemade Alfredo sauce?

Alfredo sauce is fantastic on pasta dishes, but it’s thick enough stand on its own. Spoon it over grilled chicken or shrimp (especially when they’re seasoned with Cajun seasoning), pair it with vegetables like spinach or broccoli, or use it to make pizzas and casseroles. Get inspired by this collection of recipes made with Alfredo sauce.