Fettuccine Alfredo – Jo Cooks

This incredibly delicious Fettuccine Alfredo is a well-known Italian classic that’s both refined and easy to make! With pasta that is perfectly cooked to al dente and then coated in a creamy parmesan cheese sauce with a bit of oregano for some extra herby flavor, this 20-minute meal is perfect for a quick weeknight dinner or fancy party!

Best Fettuccine Alfredo Recipe

Simple and absolutely delicious is how I like to describe Alfredo! It doesn’t require a long list of ingredients to make or much time and it’s always delicious. So I like to use it often in a lot of my recipes. Yet, I may tweak it a little here and there to dress it up a bit. For example, I added a little ricotta cheese to my Creamy Chicken Alfredo and a Mexican twist to my Mexican Chicken and Chorizo Alfredo. However, the base of the Alfredo sauce is always the same.

And what we’ve got here is a classic homemade fettuccine Alfredo recipe! At its core, it’s a creamy parmesan sauce and perfectly cooked pasta. It’s a very simple dish and doesn’t have a bunch of extras added because it is unbelievably delicious just the way it is! Full of butter, cheese, and cream!

Yet, while this recipe can stand alone, it’s also very versatile. You can serve it as a main dish with almost any side you like. But it’s also really yummy when paired with some Oven Baked Shrimp or Grilled Chicken Breast. So feel free to be as creative as you like.

• 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 cut back on the salt in the recipe. 
• Garlic – Fresh minced garlic cloves are the best choice for the most flavor. Jarred garlic sometimes has an odd taste due to preservatives.
• Salt – Used to season the pasta cooking water and the Alfredo sauce.
• Black Pepper – Use fresh ground black pepper if you have it on hand. 
• Dried Oregano – Adds a lovely bit of herby flavor. You can also use parsley.
• Heavy Cream – Also called whipping cream, helps to both thicken and flavor the sauce. 
• Parmesan Cheese – Responsible for the yummy salty cheesy taste. Better quality fresh grated parmesan will create a more delicious sauce. 
• Red Pepper Flakes – Used to add a bit of spice. However, this ingredient is optional.

This pasta dish is layered with lots of refined flavor but oh so easy! Making cream sauce doesn’t have to be complicated. All you have to do is just follow these easy steps.

To begin, bring a large pot of well salted water to a boil 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 done, reserve a cup of the cooking water and then drain the pasta. Now, set the water and pasta aside until the Alfredo sauce is ready.

While the fettuccine is cooking you can begin the sauce. To do this, melt the butter in a large skillet over medium-high heat. Then add the minced garlic and cook it for just 30 seconds until it’s aromatic. Next, season the garlic with a bit of salt, black pepper, and the dried oregano.

Now, stir in the heavy cream and bring the mixture to a boil while whisking constantly. Then turn the heat down to medium and cook it for 5 more minutes stirring from time to time. Finally, whisk the parmesan cheese into the cream mixture until it’s melted and smooth.

To complete the dish, add the cooked pasta to the skillet and toss well until all the noodles are fully coated in sauce. At this point, if the sauce is too thick just add a little more of the pasta cooking water to thin it out. Then to serve, garnish the dish with some more grated parmesan cheese, fresh parsley, and a sprinkle of red pepper flakes if you like.

What Does It Mean To Cook Pasta Until Al Dente?

Pasta is best when cooked “al dente”, which means it’s tender but still firm to the bite. I always suggest checking the doneness of the pasta about 2 minutes before the package directions indicate.

Is Heavy Cream Or Milk Better For Alfredo?

It’s better to use cream because it’s higher in fat, which makes it more stable and thicken up easier. Milk has a much thinner consistency and won’t create the same creamy smooth texture. 

Storage

Leftover fettuccine Alfredo will keep in the fridge for up to 5 days in an airtight container. To reheat, first add a bit of water or milk to loosen it up a bit. Then put it in the microwave for a few minutes on medium power or reheat it on the stove over medium-low heat. Sadly I don’t advise freezing this dish.

Other Delicious Pasta Recipes To Try