Fettuccine Alfredo is an Italian-American dish of fresh fettuccine tossed with a rich and creamy Alfredo sauce. It is a restaurant classic, but it is very simple and easy to prepare at home. In addition, this creamy Fettuccini Alfredo recipe can be easily customized by adding extras to the sauce, such as pan-seared chicken, shrimp, or sausage, and/or adding vegetables, such as broccoli mushrooms, if desired. Serve with Homemade Breadsticks, Garden Salad with Lime Buttermilk Ranch Dressing, Cesar Salad, or Fresh Tomato Salad for a complete meal.
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What is Fettuccine Alfredo?
Fettuccine Alfredo is a classic Italian pasta dish with fettuccine noodles tossed in a rich and creamy sauce made primarily from butter and Parmesan cheese. It is a simple yet indulgent dish known for its smooth, velvety texture and decadent flavor.
Fettuccine Alfredo Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Alfredo Sauce:
- Grana Padano or Parmesan cheese: Freshly grated or shredded cheese is added to the sauce to give it a rich, nutty flavor.
- Heavy cream or half and half: This is the base of the sauce and gives it a signature creamy texture.
- Pasta cooking water: The starchy water from cooking the pasta is used to thin out the sauce and help it adhere to the pasta.
- Butter: Adds richness and depth of flavor to the sauce.
- Kosher salt: Used to enhance the flavor of the sauce and pasta.
- Black pepper: Adds a subtle heat and depth of flavor to the sauce.
- Nutmeg: Adds a warm, slightly sweet flavor to the sauce.
For the Pasta:
- Fettuccine or linguine: These long, flat pasta noodles are the classic choice for this dish.
- Water: Used to cook the pasta.
Tools you'll need
- large pot
- Colander
- Large serving bowl
- Measuring cups
- Liquid measuring cup
- Chef's knife
- Cutting board
- Large wooden spoon
- Cooking tongs
- 14-Inch saute pan
- Ladle
How to Make Fettuccine Alfredo
Note: The full instructions are provided in the recipe card below.
Bring a large pot of water to a boil. Add one tablespoon of salt and the pasta and cook according to the directions on the package. Set aside 1-½ cups of the cooking water before draining the pasta.
In a large skillet or saucepan over medium heat, combine the cream, half of the cheese, 1 cup of pasta cooking water, and butter. Stir to melt the butter and bring just to 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, until the sauce coats the pasta, another 2 minutes. Remove from heat, sprinkle with the remaining grated cheese, and toss. To serve, nest the pasta on large rimmed plates, garnish with chopped Italian parsley or basil, and freshly grated cheese on top.
Substitutions
- Grana Padano or Parmesan cheese: You can substitute these cheeses with Pecorino Romano, Asiago cheese, or a combination of these complex, sharp, salty cheeses.
- Heavy cream or half and half: You can use whole milk or a combination of milk and cream to make a lighter sauce. Alternatively, you can use non-dairy milk like almond or soy milk to make a vegan dish.
- Butter: You can use olive, ghee, or coconut oil instead of butter to make the sauce.
- Fettuccine or linguine: You can use pasta noodles like spaghetti, penne, or rigatoni.
- Kosher salt: You can use any salt, like sea salt or table salt, instead of kosher salt.
Variations
- Add protein: Add cooked chicken, shrimp, or even bacon to the pasta for a heartier meal.
- Add vegetables: You can add sautéed mushrooms, broccoli, or peas to the pasta for a pop of color and extra nutrition.
- Make it spicy: Add some red pepper flakes or chopped jalapeño to the sauce to give it a spicy kick.
- Use different cheese: You can use different types of cheese, like blue cheese or goat cheese, to make the sauce more unique.
- Make it lighter: Use low-fat milk or cream, and substitute some butter with chicken or vegetable broth to make a lighter sauce.
- Add herbs: Add fresh herbs like basil, parsley, or thyme to the sauce for extra flavor and freshness.
- Make it gluten-free: Use gluten-free pasta noodles and substitute the flour in the sauce with gluten-free flour like rice flour or cornstarch.
How to Serve
Fettuccine Alfredo pairs well with any of these recipes:
- Homemade Breadsticks
- Garden Salad with Lime Buttermilk Ranch Dressing
- Cesar Salad
- Fresh Tomato Salad
How to Store & Re-Heat
- To store: Leftover Fettuccine Alfredo, place it in an airtight container, and refrigerate it for 3-4 days.
- To reheat: Pasta, you can either microwave it in a microwave-safe dish or heat it on the stove in a saucepan with a splash of milk or cream to help loosen up the sauce. You may need to add some salt and pepper to adjust the seasoning. When reheating, be careful not to overcook the pasta, or the sauce may become too thick and clumpy. If the pasta seems dry, add olive oil or butter to the dish before reheating it to help restore its moisture.
Make-Ahead
Fettuccine Alfredo can be made and stored in the refrigerator or freezer for later use. To make it ahead, cook the pasta according to the instructions and make the sauce as directed. Let the pasta and sauce cool down to room temperature before combining them. Once connected, transfer the pasta and sauce to an airtight container and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month.
When ready to serve, thaw the pasta in the fridge if frozen, then reheat it on the stove or in the microwave as needed. You may need to add some milk or cream to the pasta to help loosen up the sauce. Before serving, taste and adjust the seasoning with salt and pepper. Adding fresh herbs or grated cheese on top can enhance the dish's flavor.
How to Freeze
To freeze Fettuccine Alfredo, let it cool down to room temperature. Then, transfer the pasta and sauce to an airtight container or a freezer-safe bag. Be sure to remove as much air as possible to prevent freezer burn. Label the container with the name and date, and place it in the freezer. The pasta can be frozen for up to 1 month. When you are ready to serve, thaw the pasta overnight in the refrigerator.
Then, reheat it on the stove or in the microwave as needed, adding a little bit of milk or cream to loosen up the sauce if necessary. Be sure to stir the pasta frequently to prevent the sauce from separating or becoming too thick. Before serving, taste and adjust the seasoning with salt and pepper. Adding fresh herbs or grated cheese on top can also help enhance the dish's flavor.
Tips for Making The Best Fettuccine Alfredo
- Use Fresh Ingredients: Freshly grated Grana Padano or Parmesan cheese will yield a more authentic and flavorful sauce. Avoid pre-packaged shredded cheese, as it may contain additives that can affect the sauce's texture.
- Quality Cream: Use high-quality heavy cream or half-and-half for a creamy and luxurious sauce. Using lower-fat alternatives might result in a less rich and silky sauce.
- Pasta Water: Don't forget to save some pasta cooking water before draining. The starchy water helps emulsify the sauce, making it cling better to the pasta and creating a smoother texture.
- Simmering the Sauce: When combining the cream, cheese, pasta water, and butter in the skillet, be careful not to let the mixture boil vigorously. Gentle simmering prevents the sauce from separating or curdling.
- Grated Cheese: Add the cheese in stages, both in the sauce and for garnishing. This helps the cheese to melt and blend evenly into the sauce, creating a velvety texture.
- Seasoning: Taste the sauce before adding additional salt. The cheese is salty, so you may need less salt than you think. Freshly ground black pepper and a pinch of nutmeg contribute to the flavor profile.
- Al Dente Pasta: Cook the pasta until it's just al dente, slightly firm to the bite. It will continue to cook briefly when combined with the sauce, so you don't want it to become overly soft.
- Combine Pasta and Sauce: Transfer the cooked pasta directly into the simmering sauce. This allows the pasta to absorb the flavors of the sauce and ensures even coating.
- Tossing: Use tongs to toss the pasta with the sauce gently. This helps distribute the sauce evenly and prevents the pasta from clumping together.
- Consistency: If your sauce is too thick, you can adjust the consistency by adding small amounts of the reserved pasta water and tossing until you achieve the desired creaminess.
- Garnish: Freshly chopped Italian parsley or basil adds freshness and color to the dish. Additional grated cheese on top enhances the presentation and flavor.
- Serve Immediately: Fettuccine Alfredo is best enjoyed right after it's prepared. The creamy sauce can thicken as it cools, so serving it immediately ensures the optimal texture.
FAQ
Is Fettuccine Alfredo a traditional Italian dish?
Fettuccine Alfredo is an Italian-American dish created by Alfredo di Lelio, a restaurant owner in Rome, in the early 20th century. It has since become a popular menu item in Italian-American cuisine.
Can I use grated Parmesan cheese from a can instead of freshly grated cheese?
It is best to use freshly grated Parmesan cheese for this recipe as it will give the sauce a richer, nuttier flavor. The pre-grated cheese from a can often contains additives and anti-caking agents that can affect the taste and texture of the dish.
Can I make the sauce ahead of time and store it separately from the pasta?
You can make the sauce and store it in an airtight container in the refrigerator for 3-4 days. When you are ready to serve, reheat the sauce on the stove or microwave and toss it with freshly cooked pasta.
Can I use milk instead of cream to make the sauce lighter?
You can use milk instead of cream to make a lighter sauce. However, the sauce will not be as rich and creamy as it would be with heavy cream.
Can I make a vegan version of Fettuccine Alfredo?
You can make a vegan version of Fettuccine Alfredo using non-dairy milk like almond or soy milk and vegan butter or olive oil instead of butter. You can also use nutritional yeast or vegan Parmesan cheese to replace dairy-based cheese.
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Recipe
Fettuccine Alfredo
Ingredients
For the Alfredo Sauce
- ½ cup Grana Padano or Parmesan cheese, freshly grated or shredded divided
- 2 cups heavy cream or half and half
- 1 cup of the pasta cooking water
- ¼ stick (4 tablespoons) butter
- 2 teaspoons kosher salt , or adjust to taste
- ¼ teaspoon ground black pepper , or to taste
- ¼ teaspoon freshly grated nutmeg , or to taste
For the Pasta:
- 1 pound fettuccine or linguine
- 6- quart water
- 1 tablespoon kosher salt
Instructions
For the Pasta:
- Bring a large pot of water to a boil. Add one tablespoon of salt and the pasta and cook according to the directions on the package. Set aside 1-½ cups of the pasta cooking water before draining the pasta.
For the Alfredo Sauce:
- In a large skillet or saucepan over medium heat; combine the cream, ½ cup of cheese, 1 cup of pasta cooking water, and butter. Stir to melt the butter and bring just to 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, garnish with chopped Italian parsley or basil, and freshly grated cheese on top.
Notes
- Don't worry if there is too much sauce; as soon as you toss the pasta in, the sauce will cling to the pasta and thicken.
- Fettuccine Alfredo is best served immediately but can be refrigerated for up to 2 days in an airtight container. To reheat, warm it up on the stovetop over low heat until hot or in the microwave until heated through; keep in mind that the sauce will separate.
- Have all your ingredients before you start.
- If Alfredo sauce is thin, leave it to simmer for a few more minutes, 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 1-½ 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.