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Homemade Easy Homemade Fettuccine Alfredo photo

Easy Homemade Fettuccine Alfredo

This Easy Homemade Fettuccine Alfredo is a creamy, comforting dish that's quick to whip up and perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Fettuccine Alfredo:
  • 1 pound fettuccine
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced or 1 teaspoon ground garlic
  • 2 cups heavy whipping cream
  • 1.5 cups milk (2 percent or whole)
  • 1 tablespoon cornstarch
  • 1 teaspoon cornstarch
  • 2 ounces cream cheese very soft (optional for extra creaminess)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.25 teaspoon red pepper flakes (adds flavor without heat)
  • 0.125 teaspoon ground nutmeg (optional)
  • 1.5 cups freshly grated Parmesan cheese (Parmigiano Reggiano is best)

Equipment

  • Large pot
  • Large skillet
  • Whisk
  • Measuring cups and spoons
  • Grater

Method
 

Instructions:
  1. Start by boiling a large pot of salted water. Add 1 pound of fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta water for later use.
  2. In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 6 cloves of minced garlic and sauté for about 1 minute, until fragrant but not browned.
  3. Pour in 2 cups of heavy whipping cream and 1 1/2 cups of milk. Stir to combine. In a small bowl, mix 1 tablespoon of cornstarch with a little bit of the reserved pasta water to create a slurry. Add this to the skillet, stirring constantly until the mixture begins to thicken.
  4. Stir in the optional 2 ounces of cream cheese, 1 teaspoon each of dried basil and parsley, and 1/2 teaspoon each of onion powder, dried oregano, salt, and pepper. For an extra kick, add 1/4 teaspoon of red pepper flakes and 1/8 teaspoon of ground nutmeg if desired.
  5. Once your sauce has thickened, remove it from the heat and slowly whisk in 1 1/2 cups of freshly grated Parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  6. Toss the cooked fettuccine with the Alfredo sauce until well-coated. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of fresh herbs if desired.

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the sauce separately from the pasta.
  • Reheat gently on the stove or in the microwave, adding a splash of milk.