Fettuccine Alfredo

Fettuccine Alfredo is a staple, go-to pasta dish—that’s why I turn to my simple, classic recipe again and again. If you usually turn to jarred pasta sauce, now is the time to start making your Alfredo sauce at home. It's so easy to whip up—in fact, you can practically memorize it: butter, cheese, and cream are all you need to make this luscious sauce. Keep reading on below the recipe for all of my tips on how to ace every component:

What People Are Saying:
“This recipe is delicious! I served it w/garlic bread and lemon garlic shrimp. 🌹”- GoldSeaHorse

“It is rare to find a quick and easy recipe that my whole family enjoys but this is just that!” - PurpleCandy

How To Make Fettuccine Alfredo

INGREDIENTS

• Salt: You may have noticed that all of our recipes call for kosher salt—because it has larger, lighter, and quicker-dissolving grains than table salt, it’s way easier to season and taste your food as you go. If you’re using iodized or sea salt, keep in mind that you might need to use less to salt your pasta water or season your cheese sauce.
• Fettuccine: You can use a different thin or medium-sized noodle if you prefer, but fettuccine Alfredo just wouldn’t be the same without, well, fettuccine.
• Heavy Cream: While not all Alfredo recipes use heavy cream, I think it’s more than worth it to use heavy cream in this recipe, both for its full-fat flavor and silky consistency. If you really need a substitute, you can use half-and-half, but keep in mind you may have to cook the sauce a little longer to reduce it to a thick sauce.
• Butter: A whole stick of unsalted butter is needed for the sauce—don’t skip this.
• Parmesan: Parmesan is a major ingredient in this simple recipe, so it's worth seeking out the good stuff and grating it yourself. If the block you have has a rind, look for little dots, and a pattern that spells out Parmigiano-Reggiano on the rind of full wheels of the cheese.

STEP-BY-STEP INSTRUCTIONS

Before getting started on your Alfredo sauce, it's time to cook your fettuccine. You want to heavily salt your pasta water with Kosher salt, then cook according to the box’s instructions—with one adjustment. You want the pasta to be very al-dente before adding to your sauce, so I recommend cooking 2-3 minutes under the recommended cook time. During this stage, don’t forget to save some of that pasta water! This starchy water will help create a thicker sauce later in the process.

Now, it’s time to get started on the sauce. I recommend using a high-walled skillet here: It will be so much easier to create your sauce and toss your pasta once completed. Add your cream and butter, cooking until the butter is melted and the cream is bubbling.

Once your butter and cream are ready to go, it’s time to add the cheese. I’ll say it again: Invest in a good, fresh Parmesan here. It not only will add incredible flavor to the sauce, but will also melt so much better. Once your cheese has been added (I’m not shy with the amount), let it simmer for a few minutes to help it all melt and to allow the flavor to develop. Then, add some freshly-cracked black pepper, which will give another dimension of flavor.

Now, all that's left to do is to toss your noodles, adjust your sauce, and garnish! After adding your noodles, gauge the thickness of the sauce. If your sauce seems too thick, add pasta water (a little bit at a time!) until a smooth and creamy sauce has been achieved. Garnish with some more pepper and parsley (if using), and get ready to indulge.

Full list of ingredients and instructions can be found in the recipe below.

Fettuccine Alfredo Variations

• Chicken Alfredo: Looking to add some protein? Chicken breasts are a classic addition.
• Shrimp Fettuccine Alfredo: This shrimp-packed pasta will make you feel like you're on a seaside summer vacation. Plus, shrimp is an incredibly quick-cooking protein.
• Slow-Cooker Fettuccine Alfredo: If you can believe it, this recipe can get even easier. Use your slow cooker for a hands-off version of this recipe.

Storage

If you have any leftovers, store them in an airtight container in the fridge for 3-4 days.