Best Ever Fettuccine Alfredo
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
8 servings
-
Calories
118 kcal
-
Course
Main Course
-
Cuisine
American
Best Ever Fettuccine Alfredo
Description
This recipe creates a rich Alfredo sauce starting with melting butter and cream cheese over low heat, ensuring smooth blending. Parmesan cheese and heavy cream are then incorporated gradually, with frequent stirring and whisking to prevent lumps. Garlic powder, cracked black pepper, and dried oregano are added for aroma and flavor. Meanwhile, fettuccine noodles are cooked separately without salt in the water to prevent over-seasoning. At serving, salt is carefully adjusted by tasting the sauce and noodles together to reach the right balance. The sauce is poured over the noodles and mixed gently before serving immediately, as the sauce thickens and may clump if cooled.
The finished Alfredo sauce is creamy and thick with a mild garlic and herb profile highlighted by sharp Parmesan cheese. The combination provides a luscious coating on the fettuccine noodles. This approach allows control over seasoning and texture, suitable for home preparation.
For variations, substitute whole milk for cream to thin the sauce, or swap cheeses like Pecorino Romano for different flavors. Garlic can be omitted if unwanted, and margarine used in place of butter. Reheating requires gently warming with milk to restore sauce consistency without breaking.
Ingredients
- 1 butter stick
- 1 oz cream cheese block, cut into 1 inch cubes
- ¼ cup Parmesan Cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- ½ teaspoon black pepper cracked
- ½ teaspoon oregano dried
- 1 fettuccine noodles enough for 8 servings, small box
- oregano fresh, for garnish
- salt the tasting is very important - see the instructions, to taste
- black pepper the tasting is very important - see the instructions, to taste
Instructions
- In a heavy medium sized sauce pan, heat the butter and cream cheese over low heat.
- Add the parmesan cheese and cream. Stir frequently. Whisk briskly if there are lumps.
- Add garlic powder, black cracked pepper and dried oregano.
- Stir frequently so that sauce does not stick to the bottom of the pan. If it is starting to stick, turn the temperature down.
- While the ingredients in step one are melting, cook the fettucini noodles according to package instructions except DO NOT SALT THE WATER.
- When ready to serve, TASTE the sauce. Add salt if needed. Salt likely won't be needed because parmesan is usually so salty on it's own. THEN, dip one of the cooked noodles into the sauce and taste that to see if it is salty enough. Add salt to the sauce if needed to make the combination taste right.
- At the table, pour the sauce over the noodles and mix gently and serve immediately.
Notes
- Use low heat and stir constantly to prevent the sauce from sticking or burning.
- The sauce can be made with whole milk instead of heavy cream for a thinner consistency.
- Different hard cheeses like Pecorino Romano can be substituted for Parmesan to alter flavor.
- Garlic powder can be omitted if preferred.
- Salt should be adjusted carefully at the end since Parmesan adds saltiness.
- If lumps form, whisk rapidly to smooth them out.
- Serve immediately as the sauce thickens and clumps when cooling.
- When reheating, add milk to thin the sauce back to desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 43mg | 14% |
| Sodium | 63mg | 3% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
