This incredibly delicious Fettuccine Alfredo is a well-known Italian classic that is refined and easy to make! With pasta cooked perfectly al dente and then topped with a creamy Parmesan cheese sauce with a little oregano for an extra herbal flavor, this 20-minute meal is perfect for a quick weekday dinner or fancy party!
Best Alfredo fettuccine recipe Simple
and absolutely delicious is how I like to describe Alfredo! It doesn’t require a long list of ingredients to make or a lot of time and is always delicious. So I like to use it often in many of my recipes. However, I can modify it a little here and there to dress it up a bit. For example, I added some ricotta cheese to my creamy Alfredo chicken and a Mexican twist to my Mexican chicken and Alfredo chorizo. However, the base of Alfredo sauce is always the same.
And what we have here is a classic homemade fettuccine Alfredo recipe! In essence, it is a creamy sauce of parmesan and perfectly cooked pasta. It’s a very simple dish and doesn’t have a ton of added extras because it’s incredibly delicious just the way it is! Full of butter, cheese and cream!
However, although this recipe can be independent, it is also very versatile. You can serve it as a main course with almost any side you want. But it is also very delicious when combined with some baked shrimp or grilled chicken breast. So feel free to be as creative as you want.
<img src="https://www.jocooks.com/wp-content/uploads/2023/01/fettuccine-alfredo-1-4.jpg" alt="freshly made fettuccine alfredo
- Fettuccine – The recipe calls for fettuccine, but you can use any type of pasta you like, including gluten-free varieties.
- Butter – Always use unsalted butter in cooking to control the level of added salt unless a recipe states otherwise. If you only have salted butter, reduce the salt in the recipe.
- Garlic – Chopped fresh garlic cloves are the best choice for the most flavor. Garlic in jars sometimes tastes strange because of the preservatives.
- Salt – Used to season the cooking water of pasta and Alfredo sauce.
- Black pepper – Use fresh ground black pepper if you have it on hand.
- Dried oregano – Add a little herbaceous flavor. You can also use parsley.
- Heavy cream – Also called whipped cream, it helps thicken and flavor the sauce.
- Parmesan cheese – Responsible for the delicious salty cheese taste. The best quality fresh grated Parmesan will create a more delicious sauce.
- Red Pepper Flakes – Used to add some spices. However, this ingredient is optional.
This pasta dish is covered with a lot of refined flavor, but so easy! Making cream sauce doesn’t have to be complicated. All you have to do is follow these simple steps.
To start, boil a large pot of well-salted water and really salt the water well to infuse the pasta with flavor. Now, cook the fettuccine according to the package instructions until al dente. When you’re done, reserve a cup of cooking water and then drain the pasta. Now, set aside the water and pasta until the Alfredo sauce is ready.
While cooking the fettuccine you can start the sauce. To do this, melt the butter in a large skillet over medium-high heat. Then add the chopped garlic and cook for only 30 seconds until aromatic. Next, season the garlic with a little salt, black pepper and dried oregano.
Now, add the heavy cream and bring the mixture to a boil while beating constantly. Then lower the heat to medium and cook for 5 more minutes stirring occasionally. Finally, beat the Parmesan cheese in the cream mixture until it is melted and smooth.
To complete the dish, add the cooked pasta to the pan and mix well until all the noodles are completely covered with sauce. At this point, if the sauce is too thick, simply add a little more pasta cooking water to dilute it. Then, to serve, garnish the plate with a little more grated Parmesan cheese, fresh parsley and a pinch of red pepper flakes if desired.
What does it mean to cook pasta up to Al Dente?
Pasta is best when cooked “al dente,” meaning it’s tender but firm to bite. I always suggest checking the cooking of the pasta about 2 minutes earlier than indicated by the package instructions.
Is heavy cream or milk better for Alfredo?
It is better to use cream because it is higher in fat, which makes it more stable and thickens more easily. Milk has a much thinner consistency and will not create the same smooth, creamy texture.
The leftover Alfredo fettuccine will keep in the fridge for up to 5 days in an airtight container. To reheat, first add some water or milk to loosen it a little. Then put it in the microwave for a few minutes at half power or reheat it on the stove over medium-low heat. Unfortunately I do not advise freezing this dish.
Other delicious pasta recipes to try
- Bucatini all’Amatriciana
- Alla Gricia
- Aglio e Olio
- Cacio e Pepe
- Cremoso Goat Cheese Pasta
- Pepperoni Pizza Pasta
- Pasta Pomodoro