Creamy Fettuccine Alfredo Recipe – Garlic Parmesan Pasta Perfection

Last Updated on 4 months by Neha Deshmukh

Creamy Fettuccine Alfredo Recipe – Garlic Parmesan Pasta Perfection

Hey everyone! If you’re anything like me, a big bowl of comforting pasta is always a good idea. And honestly, few things hit the spot quite like a classic Fettuccine Alfredo. I first made this when I was craving something rich and satisfying after a long day, and it’s been a family favorite ever since. It’s surprisingly easy to make at home, and trust me, it tastes a million times better than anything you’ll get from a jar! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Creamy Fettuccine Alfredo is the ultimate comfort food. It’s incredibly rich, flavorful, and comes together in under 30 minutes! Perfect for a weeknight dinner or a special occasion. Plus, it only requires a handful of ingredients – most of which you probably already have in your kitchen. Who doesn’t love a quick, delicious, and satisfying meal?

Ingredients

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

• 226 grams fettuccine pasta (about 8oz)
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 cup fresh cream
• 0.5 cup Parmesan cheese, grated
• Salt to taste
• 0.25 teaspoon pepper powder
• A pinch of nutmeg powder
• 1 tablespoon chopped parsley, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Fresh Cream: Don’t skimp on the fresh cream! It’s what gives the sauce its luxurious texture and flavor. Avoid using cooking cream or half-and-half, as they won’t create the same richness.
• Parmesan Cheese: Freshly grated Parmesan is essential. Pre-grated cheese often contains cellulose, which can prevent it from melting smoothly.
• A Little Italian History: Interestingly, Alfredo sauce has regional variations in Italy! Some cooks in Rome use a lot of butter, while others prefer a lighter touch. This recipe strikes a nice balance, but feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring 5 cups of water to a boil in a large pot. Add a generous pinch of salt – this seasons the pasta from the inside out. Add the fettuccine pasta and cook until it’s al dente – meaning it’s firm to the bite. Remember to reserve about 1 cup of that pasta water before draining! It’s liquid gold, trust me.
2. While the pasta is cooking, melt the butter in a large pan over medium heat. Add the minced garlic and sauté for about a minute, until fragrant. Be careful not to burn it!
3. Pour in the fresh cream and bring it to a gentle simmer. Add the grated Parmesan cheese and whisk continuously until it’s melted and the sauce is smooth.
4. Now, here’s the secret to a perfect Alfredo sauce: gradually add the reserved pasta water, a little at a time, while whisking. This helps to create a glossy, emulsified sauce that clings beautifully to the pasta.
5. Season with salt, pepper powder, and a pinch of nutmeg powder. Give it a good mix!
6. Add the cooked pasta to the pan with the sauce and toss until it’s evenly coated.
7. Finally, garnish with chopped parsley and serve immediately. Enjoy!

Expert Tips

Want to take your Alfredo game to the next level? Here are a few pro tips:

• Sauce Consistency: The key is to add the pasta water slowly. You want a sauce that coats the pasta without being too thick or too runny.
• Preventing a Broken Sauce: If your sauce looks grainy or separated, don’t panic! Whisk in a little more pasta water – the starch will help bring it back together.
• Hot Pasta is Key: Always add the pasta to the sauce while it’s still hot. This helps the sauce adhere better and creates a creamier texture.

Variations

Feeling adventurous? Here are a few ways to customize this recipe:

• 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 your favorite gluten-free pasta.
• 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 pre-grated Parmesan, but the flavor won’t be quite as vibrant.

Serving Suggestions

This Alfredo is fantastic on its own, but here are a few ideas to complete the meal:

• Grilled chicken or shrimp
• Steamed broccoli or asparagus
• A simple side salad with a light vinaigrette
• Garlic bread (because, why not?)

Storage Instructions

Leftovers? Sure! Store any leftover Alfredo pasta in an airtight container in the refrigerator for up to 2 days. Keep in mind that the sauce may thicken upon cooling.

FAQs

Got questions? I’ve got answers!

• Can I make Alfredo sauce ahead of time? While it’s best served fresh, you can make the sauce ahead of time and store it in the refrigerator for up to 24 hours. Reheat gently over low heat, adding a splash of pasta water to loosen it up.
• What kind of Parmesan cheese is best for Alfredo sauce? Parmigiano-Reggiano is the gold standard, but a good quality Grana Padano will also work well.
• How do I fix a broken Alfredo sauce? Whisk in a little more pasta water, a tablespoon at a time, until the sauce comes back together.
• Can I use heavy cream instead of fresh cream? Yes, heavy cream will work, but it will result in an even richer sauce.
• What is the best way to reheat leftover Alfredo pasta? Gently reheat in a pan over low heat, adding a splash of milk or cream to prevent it from drying out.