Creamy, elegant, yet super quick and easy FETTUCCINE ALFREDO that takes just 15-20 minutes of your time. Serve it with your favorite protein on the side or a simple salad and white wine for an amazing weeknight meal.
How was your Mother’s Day celebration at home? Honestly, yesterday made me realize that I might make Mother’s Day celebration at home a new tradition. This simple yet comforting Fettuccine Alfredo might be one to blame.
Oh, trust me when I say that this is a must-have on a weekly rotation. Why???
This alfredo pasta is SUPER quick and easy to put together and it tastes sooo good as is or with add-ins without sweating it all out in the kitchen!
What is Fettuccine Alfredo?
Legend has it that Alfredo de Lelio, a restaurant owner in Rome, once fancied a basic pasta to serve his wife using just butter and cheese. Then it became a hit at his restaurant and the rest was just history.
But the classic butter and Parmesan cheese alfredo sauce have come a long way from Italy, to Hollywood, and to the rest of the world. Instead of featuring here the traditional version of Fettuccine Alfredo, I added a couple of ingredients for an added oomph.
Fettuccine Alfredo Ingredients + Variations
Here in this homemade fettuccine alfredo recipe, I use heavy cream and butter for the sauce, garlic, and basil for added flavor, Parmesan cheese, of course, and nutmeg to top it all off.
Now, if you don’t have cream or just basically want a lighter version of the alfredo sauce, you can substitute heavy cream. You may swap it with milk, cream cheese, half and half, evaporated milk, and even almond milk. Sure there is a difference with the final result, especially with using evaporated milk, so what you can do is add more butter to make up for the lower fat content in evaporated milk.
You can follow this pasta recipe to a “T” and enjoy it as much as I did or throw in other stuff for added texture and flavor. Here are some of the most common add-ins that you can throw in this pasta.
- sliced chicken breast (Check out my Chicken Alfredo HERE)
- shrimp (Check out my Shrimp Alfredo HERE)
- diced cooked ham
- steamed peas or broccoli florets
How to Reheat Fettucine Alfredo?
Fettuccine Alfredo can stay up in the fridge in an airtight container for 3-5 days. It gets a little tricky though when reheated, but remember ti just take it slow and low.
To reheat, add a little bit of butter or water in the saucepan over low heat on the stovetop. Then stir it continuously to keep the sauce together. Add a bit of cream, if needed.
Can You Freeze It?
I don’t recommend freezing this pasta dish. In fact, you’ll get the most out of it when eaten right away. Sorry friend, it just doesn’t freeze that well. But if you badly need to make it ahead, you can make the sauce ahead and freeze. Then on the day of serving, thaw the sauce and pour it over a freshly cooked pasta.
What to Serve with Fettuccine Alfredo?
You know how much I love some carbs with my pasta, but don’t worry, I’ll still put other “lighter” suggestions below in case you’re carefully watching on your carbs.
- Homemade Garlic Bread
- Homemade Breadsticks
- Parmesan Crusted Baked Asparagus
- Marinated Grilled Chicken Breast
More Pasta Dishes
Can’t get enough of pasta? Check these out.
How To Make Fettuccine Alfredo
Cook the pasta according to package directions or until al dente. Reserve about 1 cup or more water. Heat up skillet or saucepan on medium heat, then add butter to the pan, followed by garlic. Saute for about 30 seconds or just until the garlic is soft and fragrant. Add basil. Turn the heat down to medium-low. Whisk in cream then add parmesan cheese and continue to whisk until smooth. Season with salt and pepper.
Drain the pasta and immediately add to the pan. Toss until coated in sauce. If the sauce is too thick, you may thin it out by adding some reserved pasta water, about 1-2 tablespoons at a time. Garnish with nutmeg, if desired. Serve immediately as a main course or with meat or salad.
- 1 pound (453.59g) fettuccine pasta
- 6-8 tablespoons (84g-112g) unsalted butter
- 1-2 teaspoon (5g-10g) minced garlic
- 2 tablespoon (2.6g) chopped basil , (optional)
- 1 cup (240g) heavy cream
- 1 ½ cup (150g) grated Parmesan cheese
- ¼ teaspoon (0.5g) nutmeg , (optional, to top)
- salt and pepper to taste
- Cook the pasta according to package directions or until al dente. Reserve about 1 cup or more water.
- Heat up skillet or saucepan on medium heat, then add butter to the pan, followed by garlic. Saute for about 30 seconds or just until the garlic is soft and fragrant. Add basil.
- Turn the heat down to medium-low. Whisk in cream then add parmesan cheese and continue to whisk until smooth. Season with salt and pepper.
- Drain the pasta and immediately add to the pan. Toss until coated in sauce. If the sauce is too thick, you may thin it out by adding some reserved pasta water, about 1-2 tablespoons at a time. Garnish with nutmeg, if desired.
- Serve immediately as a main course or with meat or salad.
Tips & Notes:
- Use freshly grated parmesan cheese as it melts easily into the sauce.
- Substitute heavy cream with milk, cream cheese, half and half, evaporated milk, or even almond milk. BUT if you want a thicker rich sauce then stick with heavy cream.
- To thicken the sauce, add a bit more Parmesan cheese into the sauce or flour.
- Garnish it with added freshly grated Parmesan cheese, if desired.
- Toss any add-ins you want into the pot after adding the pasta.
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