Fettuccine Alfredo

You don't have to buy prepared sauce in a jar when real fettuccine Alfredo is easy to make and tastes much better. Using basic ingredients from your pantry and fridge, fettuccine noodles are topped with a creamy and rich sauce. A bit like fancy macaroni and cheese, this is a quick meal that even the kids will love eating.

Though fettuccine noodles are classic in this dish, you can swap them out with other pasta. Try penne, linguine, or even elbow macaroni. No matter what pasta you use, make sure to undercook the noodles just a bit, so they can finish cooking in the sauce.

Add cooked shrimp, bacon, or chicken with the pasta just before serving, or toss in some of your favorite veggies (we like cooked broccoli, peas, or carrots), for a more complete meal.

Learn how to make fettuccine Alfredo, and impress everyone at your table with this restaurant-quality meal.

Ingredients for Fettuccine Alfredo

For such a special dish, the ingredient list for fettuccine Alfredo is rather short. In fact, you may already have everything you need to make this recipe:

• Fettuccine pasta: It wouldn't be fettuccine Alfredo without fettuccine, but you can use another pasta shape if you wish.
• Salted butter: This is the start of the sauce. If you use unsalted better, you may need more salt for seasoning.
• Garlic: An important flavor cornerstone of this sauce. Freshly minced is best.
• Heavy cream: You want the incredible richness of heavy cream. Whipping cream is slightly lighter. Don't use half-and-half or milk here. It just won't work.
• Shredded Parmesan cheese: Provides all the necessary savory nuttiness you expect from this decadent sauce.
• Ground nutmeg: Nutmeg is used in a lot of savory pasta dishes for flavor, but it is optional if you don't have any.
• Salt and black pepper: For seasoning.
• Fresh chopped parsley: The fresh herb perfectly balances the rich pasta dish.
  

How To Make Fettuccine Alfredo

If you can melt butter, you can make fettuccine Alfredo—well, nearly. It's actually quite easy, so here's a brief outline. The full recipe is further below.

• Cook pasta: Boil a large pot of water, and add the pasta to the water. Cook until al dente, and reserve some of the pasta water before draining the fettuccine.
• Make sauce: Melt the butter in a saucepan. Add the garlic and cook about 1 minute. Stir in the heavy cream, and bring to a light simmer to help thicken the sauce. After the sauce has thickened, stir in the cheese, and season with salt, pepper, and nutmeg if desired.
• Toss pasta in sauce: Add the cooked pasta to the sauce, and toss. Use a bit of the reserved pasta water if needed. Cook 1 to 2 more minutes to finish cooking the noodles.
• Garnish and serve: Plate the pasta for serving, and sprinkle with parsley.

Tips for the Best Fettuccine Alfredo

Fettuccine Alfredo is a fairly simple dish, so it's hard to mess up. But there are ways to make it better. Here are a few of our best tips:

• Salt pasta water: You don't have to salt the pasta water, but it will help enhance the overall flavor of the dish. Just make sure you taste the sauce before seasoning at the end, especially if you use any of the salty pasta water to thin the sauce.
• Save pasta water: Speaking of, don't pour all that beautiful pasta water down the drain. Scoop some up with a measuring cup, and use it to help the sauce coat the pasta. It's loaded with starch, which will thicken the Alfredo nicely.
• Try the nutmeg: You may not think of nutmeg as a savory seasoning, but it's used in a lot of cream- and cheese-based sauces for a bit of unexpected flavor.

What To Serve With Fettuccine Alfredo

You can make like a classic Italian restaurant and serve this pasta dish with some garlic bread and a crisp green side salad. Or get creative with some stir-ins, like Garlic Butter Shrimp, grilled chicken, even steamed broccoli. Is the pasta the main dish and you need an appetizer? We love these Mini Caprese Bites.

How To Store Fettuccine Alfredo

Store leftover fettuccine Alfredo in an airtight container in the fridge up to 5 days. We do not recommend you freeze fettuccine Alfredo; the sauce will split during thawing, leaving you with a grainy sauce that's not altogether appetizing.

How To Reheat Fettuccine Alfredo

If fettuccine Alfredo is not reheated slowly, the sauce can separate, and you'll have a bit of a greasy mess. Very gently reheat the pasta dish on the stovetop over low heat, tossing the noodles frequently to avoid hot spots. Add a bit more cream or water if needed to thin the sauce.