Creamy Fettuccine Alfredo Recipe – Garlic Parmesan Pasta

Last Updated on 4 months by Neha Deshmukh

Creamy Fettuccine Alfredo Recipe – Garlic Parmesan Pasta

Hey everyone! If you’re anything like me, sometimes you just need a big bowl of comforting pasta. And honestly, few things hit the spot quite like a classic Fettuccine Alfredo. I first made this for a cozy night in with my family, and it’s been a regular request ever since! It’s surprisingly simple to make at home, and tastes a million times better than anything you’ll get from a jar. Let’s get cooking!

Why You’ll Love This Recipe

This Creamy Fettuccine Alfredo is the ultimate indulgence. It’s rich, decadent, and unbelievably flavorful. Plus, it comes together in under 30 minutes – perfect for a weeknight treat or a special occasion. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good garlic parmesan sauce?

Ingredients

Here’s what you’ll need to create this pasta magic:

• 226 grams fettuccine
• 6 cups water
• 1-1.5 teaspoons salt (for pasta water)
• 3-4 tablespoons butter
• 0.5 teaspoon garlic, minced
• 1 cup whipping cream
• 6 tablespoons parmesan cheese, grated
• 0.25 teaspoon ground black pepper
• 1 dash grated nutmeg
• As required salt (to taste)
• 1 tablespoon parmesan cheese (for garnish)
• 1-2 teaspoons parsley leaves, chopped (for garnish)

Ingredient Notes

Okay, let’s talk ingredients! A few things will really make this Alfredo sing.

First, Parmesan cheese. Please, please, use the good stuff! Freshly grated Parmesan Reggiano is so worth the splurge. Pre-grated cheese often contains cellulose, which can prevent it from melting smoothly.

Next, cream. Full-fat whipping cream is the way to go for that luxurious, velvety texture. You can experiment with different ratios of butter and cream depending on your preference – some traditional recipes lean heavier on the butter, while others prefer a creamier sauce.

Historically, Alfredo sauce originated in Rome, and was famously made with just butter, Parmesan, and pasta water! Over time, cream became a popular addition, especially outside of Italy.

Step-By-Step Instructions

Alright, let’s make some Alfredo!

1. Bring 6 cups of salted water to a boil in a deep pan. Add the fettuccine and cook until al dente – usually around 8-10 minutes. Remember to reserve about ½ cup of the pasta water before draining! This is liquid gold, trust me.
2. While the pasta is cooking, melt 3-4 tablespoons of butter in a skillet over low heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Don’t let it brown!
3. Pour in 1 cup of whipping cream and whisk continuously. Simmer for 2-3 minutes, until the cream has slightly thickened.
4. Now for the magic! Stir in 6 tablespoons of grated Parmesan cheese, whisking until it’s fully melted and the sauce is beautifully smooth.
5. Add the cooked pasta to the skillet and toss gently to coat every strand with that glorious Alfredo sauce.
6. If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time, until it reaches your desired consistency. The starch in the pasta water helps bind everything together.
7. Season with salt, 0.25 teaspoon of black pepper, and a dash of nutmeg. Give it a good mix!
8. Garnish with extra Parmesan cheese and 1-2 teaspoons of chopped parsley. Serve immediately and enjoy!

Expert Tips

Want to take your Alfredo game to the next level? Here are a few things I’ve learned along the way:

• Sauce Consistency: The key to a perfect Alfredo sauce is finding the right consistency. It should coat the pasta without being too heavy or too thin. Don’t be afraid to adjust with pasta water!
• Preventing Sticking: Make sure your skillet isn’t too hot when you add the cream, or it might scorch. Low and slow is the way to go.
• Pasta Perfection: Cooking pasta al dente is crucial. It should have a slight bite to it, as it will continue to cook a little in the sauce.

Variations

Feeling adventurous? Here are a few ways to customize your Alfredo:

• Vegan Alfredo: My friend Sarah swears by using cashew cream and plant-based butter & parmesan for a delicious vegan version.
• Gluten-Free Alfredo: Simply swap the fettuccine for gluten-free fettuccine.
• Spice Level: Add a pinch of red pepper flakes to the sauce for a little kick. My husband loves this!
• Quick Alfredo: In a pinch, you can use half-and-half instead of cream, but the sauce won’t be quite as rich.

Serving Suggestions

Fettuccine Alfredo is fantastic on its own, but it also pairs well with:

• Grilled chicken or shrimp
• Steamed broccoli or asparagus
• A simple side salad with a light vinaigrette

Storage Instructions

Alfredo sauce is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of milk or cream to loosen it up.

FAQs

Let’s answer some common questions:

1. Can I make Alfredo sauce ahead of time?

You can, but the sauce tends to thicken as it sits. Reheat gently with a little extra cream or pasta water.

2. What kind of Parmesan cheese is best for Alfredo sauce?

Parmesan Reggiano is the gold standard! Freshly grated is always best.

3. My Alfredo sauce is grainy – what went wrong?

This usually happens when the cheese isn’t fully melted or if you used pre-grated cheese with cellulose.

4. Can I use milk instead of cream in Alfredo sauce?

You can, but the sauce will be much thinner and less rich.

5. How do I prevent the pasta from sticking together after cooking?

Don’t rinse the pasta! The starch on the surface helps the sauce cling. Toss it immediately with the Alfredo sauce.

Enjoy your homemade Creamy Fettuccine Alfredo! I hope this recipe brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!