Easy Fettuccine Alfredo Recipe
This easy Fettuccine Alfredo recipe is a creamy and flavorful dish that's ready in minutes. Perfect for any weeknight dinner, this recipe combines a rich Alfredo sauce with tender pasta for a restaurant-quality meal that's incredibly simple to prepare.
Equipment
- Large pot for boiling pasta
- Small saucepan for making the sauce
Ingredients
- 1 16-ounce package of fettuccine
- ¼ cup reserved pasta water
- 2 tablespoons (¼ stick) unsalted butter
- 2 garlic cloves pressed or grated (or ½ teaspoon garlic powder)
- ½ teaspoon onion powder
- 2 cups heavy cream
- 1 cup shredded Parmesan cheese plus extra for serving
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- Finely chopped fresh parsley leaves optional, for garnish
Instructions
- Boil the Pasta: Fill a large pot with salted water and bring it to a boil. Cook the fettuccine according to the package directions until it is al dente, stirring occasionally. Scoop out ¼ cup of the cooking water and set it aside. Drain the pasta and transfer it back to the pot to keep warm.
- Make the Alfredo Sauce: Heat the butter in a small saucepan over medium heat until melted. Stir in the garlic and onion powder, whisking for about 30 seconds, just until fragrant. Add the heavy cream and bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to low, then add the Parmesan cheese, stirring until it melts completely and the sauce becomes smooth. Be careful not to overheat the sauce, as it can cause clumping. If the sauce feels too thick, add the reserved pasta water gradually, one tablespoon at a time, until it reaches your preferred consistency. Remove the saucepan from the heat and season the sauce with salt and pepper, adjusting to taste.
- Combine and Serve: Pour the prepared Alfredo sauce over the fettuccine and toss well to evenly coat the pasta. If needed, add a little more reserved pasta water to thin the sauce. Sprinkle with additional Parmesan cheese and garnish with parsley, if desired. Serve immediately while hot.
Notes
- You can use this Alfredo sauce with any type of pasta, whether it's long strands like spaghetti or shorter shapes like penne or rigatoni.
- Cooking the pasta and sauce at the same time ensures that both are ready to mix as soon as they’re done, making this a quick and efficient recipe.
- For leftovers, refrigerate in an airtight container for up to two days. Reheat gently, adding a splash of cream or milk to bring the sauce back to the right consistency.
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