Creamy Fettuccine Alfredo
Fettuccine Alfredo was one of my favorite dishes to order at any restaurant we went to as a child! It was one of the first dishes I learned how to make and although it is not traditional, it’s still delicious. If you only have 30 minutes to make a dinner everyone will love, this pasta is IT.
Fun fact: the true original fettuccine alfredo actually has no cream in it whatsoever. It only consists of 3 key ingredients – butter, parmesan, and reserved pasta water. Pasta water has tons of starch in it as well as flavor from being salted so when you use it to make pasta, you’re left with a beautiful satiny sauce that hugs on to the noodles perfectly. Either way you make this dish, anything that has pasta and a creamy sauce will be amazing.
What You Will Need
- Fettuccine pasta – or you can use any pasta shape you’d like!
- Heavy cream
- Parsley – finely chopped
- Spices – you only need 4! Salt, black pepper, Italian seasoning, and nutmeg. The nutmeg is optional but it helps cut through the fat and balance all the flavors.
- Garlic – and lots of it
- Parmesan – grate it yourself so it melts properly
- Cream cheese – optional but ever since I started adding it, I can’t go back
How To Make It
To make the pasta, just bring a pot of water to a boil and salt it really well. Cook the pasta to al dente or a minute past al dente. Reserve some pasta water just in case you want to thin out your sauce.
For the sauce, start by melting down unsalted butter in a saucepan. Add the garlic and saute for about 1 to 2 minutes. Now add in the heavy creamy along with all the spices (salt, black pepper, Italian seasoning, nutmeg). Add a little salt at a time because the parmesan will add a lot of salt when added later. Allow the heavy cream to simmer for about 5 minutes or until smooth and reduced. Then add in the parmesan and cream cheese and whisk to melt it all in. Taste it and tweak anything to your liking.
Once the pasta is done, add it to the alfredo sauce along with the chopped parsley. Mix it all together and serve with more parsley and parmesan on top.
What If I Want To Add Chicken
There’s a really easy recipe for Chicken Alfredo already up on the blog! Chicken breast is marinated and pan-fried to golden brown perfection. The sauce and pasta is cooked separately. You can choose to chop the chicken into small pieces and toss it with the pasta in the sauce or add it sliced on top of each individual plate. Up to you!
Moribyan’s Tips & Notes
- If your pasta is done before the sauce is ready, DO NOT coat it in olive oil to prevent it from sticking. Try to time it right so you can transfer the pasta directly from the pot to the saucepan. I like to keep my sauce over very low heat until the pasta is done cooking if my timing is not matching up.
- To have a thinner sauce, just add some pasta water. BUT if you plan to add pasta water, do not salt it until the end because both parmesan and pasta water are very salty.
- Make sure to grate your own parmesan! Do not use the pre-grated kind or powdered one. It won’t melt properly.
Creamy Fettuccini Alfredo
- 1/2 cup unsalted butter
- 1 tablespoon fresh garlic minced
- 2 cups heavy cream
- 1 1/2 teaspoon Italian seasoning
- 1/2 to 3/4 teaspoon salt to taste
- 1/2 to 3/4 teaspoon black pepper to taste
- dash of nutmeg
- 1 1/2 cup parmesan freshly grated
- 2 tablespoons cream cheese
- 2 tablespoons fresh parsley finely chopped
- 12 ounces fettuccine pasta
- salt to boil pasta
- Cook pasta according to package directions in salted water. I like to cook it a minute past al dente.
- In a saucepan over medium heat, melt down the butter with the garlic. Saute for a minute or two.
- Add the heavy cream, Italian seasoning, salt, black pepper, and nutmeg. Whisk together and bring to a simmer for 5 to 6 minutes to reduce and thicken.
- Add the parmesan and cream cheese. Whisk again until the sauce is smooth and thick.
- Once the pasta is cooked to perfection, add it to the sauce along with the chopped parsley. Mix it all together very well.
- Serve warm with more parsley and parmesan on top!