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.
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.
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
- 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
- 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.
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: 1
Amount 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.