Fettuccine Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
634 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine Alfredo
Description
The Fettuccine Alfredo recipe uses a 16-ounce package of fettuccine pasta cooked until al dente, drained, and reserved with pasta water to help adjust sauce consistency. The sauce starts by melting butter and gently cooking minced garlic to release its aroma without browning. Heavy cream is added and heated until bubbly but not boiling, preparing a creamy base.
Parmesan cheese is whisked in off-heat, along with ground black pepper and salt, melting to a smooth sauce that thickens slightly when heated gently. The warm pasta is tossed in the sauce, and reserved pasta water is added incrementally to reach a silky, clinging consistency. This prevents the sauce from over-thickening as it cools.
Typically served immediately, the dish can be accompanied by extra grated Parmesan and black pepper. Its richness and creamy texture make it suitable as a comforting main or side course. Variations can include fresh herbs or additional proteins but are not included in this recipe.
Timing is important to ensure pasta and sauce are ready close together for optimal texture.
Ingredients
- 1 (16-ounce) package Fettuccine pasta (454g)
- ½ cup butter 113g, unsalted
- 3 garlic minced (1 tablespoon, cloves
- 1 cup heavy whipping cream (240mL)
- 1 cup Parmesan Cheese 113g), plus more for serving, freshly grated
- ½ teaspoon black pepper ground
- ¼ teaspoon salt
Instructions
- Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions. Reserve ¼ cup of pasta water. Drain the pasta well.
- While the pasta cooks, In a large saucepan, melt the butter over medium heat. Add the garlic, and cook, stirring often, until fragrant, about 30 seconds. Stir in the cream. Cook, stirring often, until the cream is warm and bubbly, about 1 minute.
- Whisk in the parmesan, pepper, and salt until the cheese is melted and the sauce is smooth. Continue cooking, whisking occasionally, until the sauce thickens slightly, 1 to 2 minutes. (If pasta is not cooked yet, reduce heat to low to keep warm, whisking occasionally.)
- Add the cooked pasta and toss to coat. Stir in the reserved pasta water, 1 tablespoon at a time, until the sauce is your desired consistency. Serve immediately as the sauce will continue to thicken as it sits. Serve with additional parmesan and black pepper, if desired.
Notes
- Check the cooking time on your pasta to coordinate timing for sauce and pasta completion.
- Reserve pasta water when draining; starch helps loosen sauce without losing flavor.
- Fresh herbs like parsley or basil can be added for garnish or flavor variation.
- To add protein, cooked sliced chicken or sautéed shrimp can be served on top.
- This sauce also works well with cooked vegetables like broccoli, asparagus, or mushrooms.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 58g | 19% |
| Protein | 17g | 34% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 418mg | 17% |
| Potassium | 266mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1248IU | 25% |
| Vitamin C | 1mg | 1% |
| Calcium | 208mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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