This luscious, fettuccine Alfredo recipe is the only one you'll ever need. Extra creamy and decadent, it's an easy Alfredo recipe that takes less than 30 minutes to make.
Looking for more pasta recipes? Try my creamy angel hair pasta, stovetop mac and cheese, 20 minute pumpkin ravioli or shrimp scampi.
This recipe was first published on Aug 16, 2023.
Alfredo pasta is the ultimate ultimate comfort food of all comfort foods. Nothing tops a bowl full of pasta smothered in thick, creamy, luscious Alfredo sauce.
And this recipe is beyond easy. All you need is a handful of ingredients and 30 minutes to make it.
All the delicious cheesy flavors comes from a block of fresh parmigiano reggiano.
You do not want to skip this ingredient. A container of grated parmesan just won't cut it. You need a block of parmigiano reggiano or a freshly grated container of the exact same thing. The brand Murray's sells it like that.
I always opt for the block of it because then you can save the rind and at it to soups and stews while they cook. Like this bolognese or this minestrone soup.
How To Make Fettuccine Alfredo
Reference the recipe card for the full instructions.
Start by boiling the fettuccine Alfredo noodles. Follow the directions on the box for how long to cook. Keep ¼ cup of the starchy pasta water.
Make sure to drain the noodles when they reach al dente because they will continue to cook in the Alfredo sauce.
Use the same pan that you boiled the noodles in, melt the butter and add in the garlic and Italian herb seasoning. Cook a couple minutes.
Add the heavy cream and parmigiano reggiano, stirring until smooth and thickened.
Add salt and pepper to taste. Add the pasta back in and stir.
More Pasta Recipes
- Creamy Sun-Dried Chicken Pasta
- Shrimp Scampi
- 20 Minute Creamy Pumpkin Ravioli
- Creamy Cajun Shrimp Pasta
Fettuccine Alfredo
This luscious, fettuccine Alfredo recipe is the only one you'll ever need. Extra creamy and decadent, it's an easy Alfredo recipe that takes less than 30 minutes to make.
Ingredients
- 1 lb dry fettuccine pasta
- 3 tbsp salted butter
- 4 cloves minced garlic
- 2 c heavy cream
- 1 ½ c parmigiano reggiano, fresh grated
- ¼ tsp Italian herb seasoning
- Salt to taste
- Pepper to taste
Instructions
- Boil the fettuccine noodles in salted water until cooked. Reserve ¼ cup of the starchy pasta water, then drain the noodles.
- In the same pan melt the butter over low heat. Add in the garlic and Italian herb seasoning, cook for 3 minutes until fragrant.
- Pour in the heavy cream. Add the parmigiano reggiano, stirring. Turn the heat up to medium, bring to a low rolling boil then turn the heat back down to low. The sauce will thicken.
- Add a few pinches of salt (or to taste) and pepper to the sauce. Once the sauce has thickened add the fettuccine back in, tossing to coat. This is optional, but I like how it tastes - add the reserved ¼ cup starchy pasta water and stir in.
Notes
Alfredo sauce will continue to get thicker. If you serve it right away you will be fine. If you serve it 30 minutes after it’s been prepared you’ll need some milk to thin it back out.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 440Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 75mgSodium: 383mgCarbohydrates: 41gFiber: 2gSugar: 3gProtein: 12g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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