Fettuccine Alfredo
User Reviews
4.7
18 reviews
Excellent
Fettuccine Alfredo
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This Fettuccine Alfredo is the ultimate creamy, cheesy, restaurant-quality pasta dish—ready in just 20 minutes! Made with butter, heavy cream, freshly grated Parmesan, and al dente fettuccine, this classic Italian favorite is rich, silky, and packed with flavor. Perfect for a quick weeknight dinner or an indulgent meal when you’re craving comfort food!
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Ingredients
- 12 ounces fettuccine uncooked
- 6 tablespoons butter unsalted
- 3 cloves garlic minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- ½ teaspoon dried oregano
- 2 cups heavy cream
- 2 cups Parmesan Cheese grated
- ¼ teaspoon red pepper flakes
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Instructions
- Bring a large pot of water to boiling over high heat and salt generously. Add fettuccine and cook according to package instructions until al dente. Reserve a cup of pasta water.
- Melt the butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until aromatic. Season with salt, pepper and dried oregano.
- Pour int he heavy cream. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil then turn the heat down to medium and cook for another 5 minutes stirring occasionally.
- Stir in the parmesan cheese and whisk until smooth.
- Add the fettuccine to the skillet and toss well. Add additional reserved pasta water if sauce is too thick.
- Garnish with additional Parmesan cheese and red pepper flakes if preferred.
Notes
- Freshly Grated Parmesan is a MUST – Pre-shredded cheese contains anti-caking agents, which prevent smooth melting and can make the sauce grainy. Always grate it fresh for the creamiest results.
- Heavy Cream Makes It Foolproof – Traditional Alfredo uses only butter, Parmesan, and pasta water, but heavy cream stabilizes the sauce, preventing it from splitting. Skip it? Be prepared to stir constantly and work fast!
- Pasta Water = Liquid Gold – The starch in pasta water emulsifies the sauce, binding everything together for that ultra-smooth finish. Always reserve at least 1 cup before draining!
- Heat Control is Key – If the Parmesan is added when the sauce is too hot, it can clump or turn grainy. Always reduce the heat to low before adding the cheese, and whisk continuously for the smoothest sauce.
- Serving Tip – Alfredo sauce thickens as it sits, so serve it immediately! If it gets too thick, stir in a splash of pasta water or warm cream to loosen it up.
- Reheating Leftovers – Alfredo sauce can separate when reheated. Gently warm it on the stovetop over low heat, adding a splash of milk or cream and whisking until smooth. Avoid microwaving!
- Want More Flavor? – Add a pinch of nutmeg for depth or mix in Pecorino Romano for a sharper, saltier finish.
- Protein Additions – This sauce pairs beautifully with grilled chicken, shrimp, salmon, or even crispy bacon. Just cook the protein separately and add it in at the end!
Nutrition Information
Show Details
Serving
1serving
Calories
712kcal
(36%)
Carbohydrates
44g
(15%)
Protein
21g
(42%)
Fat
51g
(78%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.5g
Cholesterol
193mg
(64%)
Sodium
517mg
(22%)
Potassium
257mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1836IU
(37%)
Vitamin C
1mg
(1%)
Calcium
373mg
(37%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 712kcal | 36% |
| Carbohydrates | 44g | 15% |
| Protein | 21g | 42% |
| Fat | 51g | 78% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 193mg | 64% |
| Sodium | 517mg | 22% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1836IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 373mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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