5.0 from 144 votes
Authentic Homemade Alfredo Sauce Recipe
This rich, creamy, authentic alfredo sauce recipe is tossed with fresh fettuccine pasta for the perfect easy-to-make meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 710 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 8 tablespoons unsalted butter cubed
- ¾ cup freshly grated parmesan cheese + ¼ cup for garnish
- ½ cup of hot pasta water
- 1 pound dried fettuccine or
- 1 ½ pounds fresh fettuccine pasta
- Sea salt and pepper to taste
Instructions
- Start by adding the cubed unsalted butter to a large bowl or frying pan.
- Next, sprinkle half of the parmesan cheese over top of the butter.
- Drop the fettuccine pasta in a large pot of boiling salted water. If you are using dry pasta this will take 7 to 8 minutes for it to reach al dente. When using fresh pasta, it will only take 90 seconds to two minutes for it to reach al dente.
- Drain the pasta and add it to the bowl with the butter and parmesan cheese.
- Add about ½ cup of hot pasta water to the bowl as well.
- Begin tossing the pasta by slightly dipping the bowl down, sharply pushing it forward, then immediately bring it back. This will take some practice.
- While tossing, being to sprinkle in the remaining parmesan cheese.
- Season with salt and pepper.
- Serve with additional parmesan cheese. Add optional garnish of chopped fresh flat-leaf Italian parsley.
Cup of Yum
Notes
- Make-Ahead: This recipe is meant to be served as soon as it is done cooking.
- How to Store: Cover and keep in the refrigerator for up to 4 days. This will not freeze well.
- How to Reheat: Add the desired amount of alfredo sauce to a medium size pan over low heat along with ¼ cup of water and heat until creamy and hot. Toss in fresh pasta and serve.
- You should use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried.
- The main reason there are clumps of cheese in the pasta is that the pan gets too hot. Be sure to stir constantly, and make sure to turn the heat off if the cheese begins to clump. You can remove the clumps by carefully bringing down the temperature.
- If Parmesan is not available, then substitute with Pecorino Romano.
- The technique of stirring the pasta is very similar to stir-frying.
- You may need more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.
- Al dente means to the tooth. The pasta should be firm but not hard or chalky.
Nutrition Information
Calories
710kcal
(36%)
Carbohydrates
81g
(27%)
Protein
23g
(46%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
168mg
(56%)
Sodium
329mg
(14%)
Potassium
301mg
(9%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
916IU
(18%)
Calcium
269mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 710
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 81g | 27% |
| Protein | 23g | 46% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 168mg | 56% |
| Sodium | 329mg | 14% |
| Potassium | 301mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 916IU | 18% |
| Calcium | 269mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.