Fettuccine Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
664 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine Alfredo
Description
This recipe starts by cooking fettuccine noodles to al dente according to package instructions. Meanwhile, the Alfredo sauce is created by melting butter and stirring in flour briefly to form a subtle roux that slightly thickens the sauce. Garlic is cooked in the butter mixture, then cream and milk are gradually whisked in and brought to a simmer. Freshly shredded Parmesan cheese is added in batches off heat to melt smoothly without clumping.
Italian seasoning, salt, and black pepper season the sauce. The cooked noodles are transferred directly into the sauce and tossed to coat thoroughly. Reserved hot pasta water can be added as needed to thin the sauce for a perfect consistency, as it thickens upon cooling. Fresh parsley and extra Parmesan garnish the dish.
This classic Fettuccine Alfredo is best served immediately, offering a creamy and rich pasta meal. Variations include topping with grilled chicken or shrimp and adding steamed or roasted vegetables like broccoli or asparagus. Sauce can be prepared in advance and gently reheated with added milk to restore texture.
Ingredients
- 1 lb fettuccine noodles
- ¼ cup butter
- 1 Tablespoon all-purpose flour
- 2 garlic minced, cloves
- 1 cup heavy cream
- 1 cup milk
- 2 cups Parmesan Cheese freshly shredded
- ½ teaspoon Italian seasoning
- salt to taste
- black pepper to taste
- 1 Tablespoon parsley optional, fresh chopped
Instructions
- Shred cheese and set aside to allow it to come to room temperature.
- Boil a large pot of salted water: Add fettuccine noodles and cook according to time on package, until al dente.
- Alfredo Sauce: While pasta water boils, melt butter in a large skillet over medium heat. Add flour and whisk for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer. Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
- Pasta: Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine. Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).
- Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.
Notes
- Use freshly shredded Parmesan cheese, as pre-shredded cheese does not melt as well.
- Add grilled chicken or shrimp to include protein in the dish.
- Incorporate steamed broccoli or roasted asparagus for added vegetables.
- For dairy-free or gluten-free options, use suitable pasta and milk substitutes.
- Make the Alfredo sauce up to one day ahead, storing it separately refrigerated and reheating gently with milk to restore consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 62g | 21% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 163mg | 54% |
| Sodium | 687mg | 29% |
| Potassium | 358mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1280IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 405mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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