Easy Fettuccine Alfredo

Name: Easy Fettuccine Alfredo
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 serving
Ingredients: ½ cup Grana Padano or Parmesan cheese, freshly grated or shredded; 2 cups heavy cream or half and half; 1 cup of the pasta cooking water; ¼ stick; 2 teaspoons kosher salt; ¼ teaspoon ground black pepper; ¼ teaspoon freshly grated nutmeg; 1 pound fettuccine or linguine; 6- quart water; 1 tablespoon kosher salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
6
Calories
408 kcal
Course
Main Course
Cuisine
American

Easy Fettuccine Alfredo

Deacon Moody

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Fettuccine Alfredo is an Italian-American dish of fresh fettuccine tossed with a rich and creamy Alfredo sauce. It is a restaurant classic, but it is very simple and easy to prepare at home. In addition, this creamy Fettuccini Alfredo recipe can be easily customized by adding extras to the sauce, such as pan-seared chicken, shrimp, or sausage, and/or adding vegetables, such as broccoli mushrooms, if desired.

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Ingredients

Servings

For the Alfredo Sauce

½ cup Grana Padano or Parmesan cheese, freshly grated or shredded divided
2 cups heavy cream or half and half
1 cup of the pasta cooking water
¼ stick (4 tablespoons) butter
2 teaspoons kosher salt , or adjust to taste
¼ teaspoon ground black pepper , or to taste
¼ teaspoon freshly grated nutmeg , or to taste

For the Pasta:

1 pound fettuccine or linguine
6- quart water
1 tablespoon kosher salt

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Before draining, set aside 1 cup of the pasta cooking water.
Prepare the Sauce: In a large skillet over medium heat, combine the cream, reserved pasta cooking water, butter, and half of the grated cheese. Stir until the butter melts, and the mixture comes to a simmer. Let it simmer lightly for 2 minutes.
Combine Pasta and Sauce: When the fettuccine is al dente, transfer it directly to the skillet with the simmering sauce. Season with salt and continue to simmer, tossing the pasta with tongs, until the sauce begins to coat the pasta, about 2 minutes.
Finish and Serve: Remove from heat, sprinkle with the remaining grated cheese, and toss well. Serve immediately.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Place it in an airtight container and refrigerate it for 3-4 days.
To store: Place it in an airtight container and refrigerate it for 3-4 days.
To reheat: You can either microwave it in a microwave-safe dish or heat it on the stove in a saucepan with a splash of milk or cream to help loosen up the sauce. You may need to add some salt and pepper to adjust the seasoning. When reheating, be careful not to overcook the pasta, or the sauce may become too thick and clumpy.
To reheat: You can either microwave it in a microwave-safe dish or heat it on the stove in a saucepan with a splash of milk or cream to help loosen up the sauce. You may need to add some salt and pepper to adjust the seasoning. When reheating, be careful not to overcook the pasta, or the sauce may become too thick and clumpy.
If the pasta seems dry, add a little olive oil or butter to the dish before reheating it to help restore its moisture.
If the pasta seems dry, add a little olive oil or butter to the dish before reheating it to help restore its moisture.
Make-Ahead
Make-Ahead
Fettuccine Alfredo can be made and stored in the refrigerator or freezer for later use. To make it ahead of time, cook the pasta according to the instructions and make the sauce as directed. Let the pasta and sauce cool down to room temperature before combining them. Once connected, transfer the pasta and sauce to an airtight container and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month.
Fettuccine Alfredo can be made and stored in the refrigerator or freezer for later use. To make it ahead of time, cook the pasta according to the instructions and make the sauce as directed. Let the pasta and sauce cool down to room temperature before combining them. Once connected, transfer the pasta and sauce to an airtight container and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month.
When ready to serve, thaw the pasta in the fridge if frozen, then reheat it on the stove or in the microwave as needed. You may need to add some milk or cream to the pasta to help loosen up the sauce. Before serving, taste and adjust the seasoning with salt and pepper. Adding fresh herbs or grated cheese on top can enhance the dish's flavor.
When ready to serve, thaw the pasta in the fridge if frozen, then reheat it on the stove or in the microwave as needed. You may need to add some milk or cream to the pasta to help loosen up the sauce. Before serving, taste and adjust the seasoning with salt and pepper. Adding fresh herbs or grated cheese on top can enhance the dish's flavor.
How to Freeze
How to Freeze
To freeze Fettuccine Alfredo, let it cool down to room temperature. Then, transfer the pasta and sauce to an airtight container or a freezer-safe bag. Be sure to remove as much air as possible to prevent freezer burn. Label the container with the name and date, and place it in the freezer. The pasta can be frozen for up to 1 month. When you are ready to serve, thaw the pasta overnight in the refrigerator.
To freeze Fettuccine Alfredo, let it cool down to room temperature. Then, transfer the pasta and sauce to an airtight container or a freezer-safe bag. Be sure to remove as much air as possible to prevent freezer burn. Label the container with the name and date, and place it in the freezer. The pasta can be frozen for up to 1 month. When you are ready to serve, thaw the pasta overnight in the refrigerator.
Then, reheat it on the stove or in the microwave as needed, adding a little bit of milk or cream to loosen up the sauce if necessary. Be sure to stir the pasta frequently to prevent the sauce from separating or becoming too thick. Before serving, taste and adjust the seasoning with salt and pepper. Adding fresh herbs or grated cheese on top can also help enhance the dish's flavor.
Then, reheat it on the stove or in the microwave as needed, adding a little bit of milk or cream to loosen up the sauce if necessary. Be sure to stir the pasta frequently to prevent the sauce from separating or becoming too thick. Before serving, taste and adjust the seasoning with salt and pepper. Adding fresh herbs or grated cheese on top can also help enhance the dish's flavor.
Notes:
Don't worry if there is too much sauce; as soon as you toss the pasta in, the sauce will cling to the pasta and thicken.
Have all your ingredients before you start.
If Alfredo sauce is thin, leave it to simmer for a few more minutes, remove it from the heat, and set it aside for a minute or two. As it cools, it will thicken. If it's too thick, thin it out with some of the pasta water you set aside. Use shredded parmesan; pre-shredded cheese doesn't melt as well.
Cook the pasta until it's al dente (firm), and set aside about 1-½ cups of the pasta water to adjust the sauce's consistency if necessary.
If you prefer a creamier and thicker alfredo sauce, use heavy cream.
Don't worry if there is too much sauce; as soon as you toss the pasta in, the sauce will cling to the pasta and thicken.
Fettuccine Alfredo is best served immediately but can be refrigerated for up to 2 days in an airtight container. To reheat, warm it up on the stovetop over low heat until hot or in the microwave until heated through; keep in mind that the sauce will separate.
Have all your ingredients before you start.
If Alfredo sauce is thin, leave it to simmer for a few more minutes, remove it from the heat, and set it aside for a minute or two. As it cools, it will thicken. If it's too thick, thin it out with some of the pasta water you set aside. Use shredded parmesan; pre-shredded cheese doesn't melt as well.
Cook the pasta until it's al dente (firm), and set aside about 1-½ cups of the pasta water to adjust the sauce's consistency if necessary.
If you prefer a creamier and thicker alfredo sauce, use heavy cream.