This Fettuccine Alfredo is a timeless classic that is not only indulgent but also versatile. It offers you the ultimate comfort and flavor with each bite and can be enjoyed anytime.
This delicious Italian-American dish was named after the man who invented it: Alfredo di Lelio. He used to live in Rome and owned a restaurant on the bustling Via Della Scrofa.
You just needed a few ingredients, such as pasta, cheese, butter, and some seasonings! I was able to bring that authentic taste from Italy directly into my kitchen.
The result? Pasta slathered in a creamy, buttery sauce, which was pure decadence. The real standout was the good-quality parmesan and ungodly amount of butter.
The sauce clung to every pasta strand like it had something to prove. The balance between the rich, velvety sauce and pasta was spot on, turning the entire recipe into something deliciously creamy and indulgent.
Equipment Required
- Pan: I use a pan to make the sauce.
- Ladle: I keep a ladle handy to stir the sauce as it cooks.
- Saucepan: You will need a saucepan to boil the fettuccine.
- Grater: Freshly grated parmesan is a must, so I used a grater to grate the cheese. This allows it to melt smoothly in the sauce.
- Bowls: I keep them on hand to gather all the ingredients together.
- Measuring Cups And Spoons: I use measuring cups and spoons to measure my ingredients accurately.
- Colander: A colander is a must to drain excess water from the pasta.
Fettuccine Alfredo Ingredients & Substitutions
Note: The ingredients I have listed below will serve four people. You can adjust the quantities as per your preference.
- ½ Cup Fettuccine Pasta:
- ½ Cup Parmesan Cheese:
- ½ Cup Heavy Cream:
- 1 Tablespoon Butter: Margarine is the best substitute I use, as it has the same flavor as butter. However, olive oil or grapeseed oil can also be used.
- ½ Cup Cream Cheese: I use sour cream or Greek yogurt to replicate the cream cheese taste in my dish.
- 1 Teaspoon Garlic: My best bet for a garlic is to replace it with garlic powder or garlic salt, which gives the same taste.
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Mixed Herbs: I suggest using basil, chervil, chives, or parsley.
- 1 Teaspoon Black Pepper
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 20 Minutes | 30 Minutes |
How To Make Fettuccine Alfredo At Home
Step 1
Take a saucepan and add water and salt to it. Then add fettuccine pasta and cook it for 8-10 minutes. After the pasta is cooked, drain the water from it.
Step 2
Now heat a pan, add butter and garlic, and saute until the garlic turns translucent.
Step 3
Now add heavy cream and cream cheese and cook it over a medium flame.
Step 4
In the next step, add mixed herbs, garlic powder, Italian seasoning, salt, and pepper.
Step 5
Then add freshly grated parmesan cheese and simmer it for around 3-5 minutes.
Step 6
Now add cooked fettuccine to the sauce mixture.
Step 7
Your delicious fettuccine alfredo is ready. Serve it immediately after adding the pasta.
Fettuccine Alfredo Recipe Video
Expert Tips That I Recommend
- I save the starchy pasta water and use it in the sauce to improve its consistency and flavor.
- I incorporate a splash of white wine to add a subtle acidity to my sauce. This balances the richness of the sauce and also adds flavour.
- I prefer adding a pinch of grated nutmeg to add a warm, nutty undertone that best complements the creaminess of the alfredo sauce.
- You can also experiment with adding a bit of Pecorino Romano along with parmesan. The Pecorino adds a sharp, tangy twist, making the sauce extra deep.
- For a healthier meal, I add cooked chicken, shrimp, sauteed mushrooms, and spinach. These ingredients add flavour and make the dish more filling and comforting.
FAQs About Fettuccine Alfredo
Nutritional Information Per Serving
Fettuccine Alfredo is not exactly a healthy food. It is rich in butter, cream, and cheese, which makes it high in calories and fat. Although it is a delicious treat, it is best enjoyed in moderation if you’re watching your diet.
| Calories | 1224 kcal |
| Carbohydrates | 37 g |
| Protein | 33 g |
| Fat | 107 g |
| Saturated Fat | 66 g |
| Polyunsaturated Fat | 4 g |
| Monounsaturated Fat | 28 g |
| Trans Fat | 0.5 g |
| Cholesterol | 313 mg |
| Sodium | 1284 mg |
| Potassium | 442 mg |
| Fibre | 2 g |
| Sugar | 9 g |
| Vitamin A | 4025 IU |
| Vitamin C | 1 mg |
| Calcium | 802 mg |
| Iron | 1 mg |
This recipe perfectly suits a vegetarian diet as it does not contain any animal product.
Recipe Variations For Different Diets
- Gluten-Free: Swap fettuccine pasta with a gluten-free alternative made from rice, quinoa, or corn. She absolutely loved it.
- Vegan: Replace regular fettuccine pasta with vegan pasta made from grains like rice or quinoa. Then, I used nutritional yeast or vegan parmesan made from nuts instead of regular parmesan and full-fat coconut milk instead of heavy cream. You can also use cashew cream for that purpose. Then, for the butter, I looked for vegan butter or coconut oil. Lastly, I used vegan cream cheese made from cashews or tofu in place of regular cream cheese.
- Keto-Friendly: Ditch the traditional fettuccine pasta for zucchini or shirataki noodles and kept the rich and cheesy sauce intact. It was so delicious that I didn’t even miss the carbs.
Storing And Reheating This Recipe
Storing
- Refrigerator: Before storing it in the refrigerator, I let my alfredo completely cool down to room temperature. Then, I transfer the pasta to an airtight container. I also make sure to choose a container that seals well to prevent air from getting in, which can cause the sauce to dry out. Then, I keep the containers in the refrigerator, where they stay good for up to 3-4 days. If you keep it longer, then the sauce may separate, and the alfredo can become mushy.
- Freezer: You can freeze the sauce and add freshly boiled pasta to it whenever you wish to serve it, as the texture of the pasta gets spoiled upon freezing. So, just like refrigeration, I allow the alfredo sauce to cool completely before placing it into freezer-safe containers or heavy-duty freezer bags, where it can be preserved for up to 3 months.
Reheating
- Stovetop: I always start by placing the alfredo in a pan over medium-low heat. Then, to keep the sauce creamy, I add a splash of milk or cream to the pan. This helps me revive the sauce and prevent it from drying out. I keep stirring as the pasta heats up to make sure everything is smooth and well-coated. As the alfredo warms up a little, I turn off the flame.
- Microwave: I just have to transfer a small portion of the dish to a microwave-safe dish and cover it with a microwave-safe lid. If the dish is too dry, I add a splash of milk or cream to loosen it up before covering the lid. Covering the dish helps trap the steam and keeps the alfredo from drying out and the sauce from getting thick.
What To Serve With This Recipe
When it comes to serving Fettuccine Alfredo, I love to serve it with a Mixed Green Salad to give a fresh contrast to the rich, savory sauce. For the non-veg side, Grilled Chicken or shrimp is a classic combo that soaks up the alfredo sauce like a dream and brightens up the entire meal.
Sides like Garlic Bread, Caprese Salad, or Hearty Chicken Parmesan also create a well-rounded meal that lets the alfredo shine while offering a variety of textures and flavours.
Printable Version
Fettuccine Alfredo Pasta Recipe
Ingredients
- ½ Cup Fettuccine Pasta
- ½ Cup Parmesan Cheese
- ½ Cup Heavy Cream
- 1 Tablespoon Butter
- ½ Cup Cream Cheese
- 1 Knob Garlic
- Teaspoon Garlic Powder
- 1 Teaspoon Mixed Herbs
- 1 Teaspoon Black Pepper
Equipment
- Pan
- Ladle
- Saucepan
- Grater
- Bowls
- Measuring Cups And Spoons
- Colander
Instructions
- Take a saucepan and add water and salt to it. Then add fettuccine pasta and cook it for 8-10 minutes. After the pasta is cooked, drain the water from it.
- Now heat a pan, add butter and garlic, and saute until the garlic turns translucent.
- Now add heavy cream and cream cheese and cook it over a medium flame.
- In the next step, add mixed herbs, garlic powder, Italian seasoning, salt, and pepper.
- Then add freshly grated parmesan cheese and simmer it for around 3-5 minutes.
- Now add cooked fettuccine to the sauce mixture.
- Your delicious fettuccine alfredo is ready. Serve it immediately after adding the pasta.
Video
Notes
- I save the starchy pasta water and use it in the sauce to improve its consistency and flavor.
- I incorporate a splash of white wine to add a subtle acidity to my sauce. This balances the richness of the sauce and also adds flavour.Â
- I prefer adding a pinch of grated nutmeg to add a warm, nutty undertone that best complements the creaminess of the alfredo sauce.Â
- You can also experiment with adding a bit of Pecorino Romano along with parmesan. The Pecorino adds a sharp, tangy twist, making the sauce extra deep.Â
- For a healthier meal, I add cooked chicken, shrimp, sauteed mushrooms, and spinach. These ingredients add flavour and make the dish more filling and comforting.
Nutrition
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Conclusion
The beauty lies in how this Italian dish is adapted to fit your taste and dietary needs. Hence, whether you are making it for a cozy dinner or for a party platter, it surely is a hit.
So roll up your sleeves and treat yourself to a homemade meal directly from the streets of Rome.
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