Fettuccine Alfredo

Fettuccine Alfredo, made with a rich, creamy, garlic-infused alfredo sauce and my homemade semolina pasta recipe, is comfort food at it’s finest!

This decadent meal can be served on it’s own, or topped with your favorite protein like chicken or shrimp. You’ll never find a better recipe than this one!

Why this recipe works:

Fettuccine Alfredo is an absolute favorite in our house. In fact, it is the most requested pasta dinner recipe. 

• This scratch made recipe tastes so much better than anything you will find at a restaurant or pre-packaged from the store
• It is quick and easy to make! Start to finish, it can be done in under 20 minutes
• This meal is fantastic on it’s own or can completely transformed into different variations like Cajun Seafood Pasta, Shrimp Fettuccine Alfredo, or Blackened Chicken Alfredo Pasta
• The rich alfredo sauce is made up of only 4 ingredients: butter, garlic, heavy cream, and parmesan cheese (no cream cheese)
• You can use store bought dried fettuccine or you can make your own

How to make the sauce from scratch:

1. Infuse the butter with the minced garlic in a large sauce pan. Cook it low and slow in order to really develop the flavor without burning the garlic.
2. Add heavy cream to the garlic infused butter.
3. Allow the mixture to cook until it gets bubbly and completely wonderful.
4. Finally, add the parmesan and more heavy cream. 

How to make Fettuccine Alfredo:

1. You will need to time this recipe so that the sauce is finished at about the same time the pasta is done cooking.
2. Add the hot drained pasta to the sauce.
3. Stir to combine.
4. If the sauce needs to be thinned, you can use additional heavy cream or some of the pasta cooking water.

Cooking tips:

• One of the most important pieces of advice I can give you when making Fettuccine Alfredo is to time your recipe so that the sauce is finished right about the same time you take the pasta out of the water.
• It also helps to have your parmesan cheese finely grated. Buy a block of aged parmesan and shave it into the most delectable snow-like pieces using a microplane and it will melt instantly in the sauce.
• If you decide to make that homemade pasta, it only takes 2-3 minutes to cook. Just drop it in a pot of heavily salted boiling water. As soon as it’s done, assuming your Alfredo sauce is ready to go, you can either drain the pasta and add it to the sauce or pull it right out of the water and add it to the sauce.
• Top it with a little minced parsley and a dash of freshly grated nutmeg and you’ll be in heaven!

Reheating:

This recipe can be reheated, but you must do it gently.

If you try to reheat Fettuccine Alfredo on full power in the microwave, the sauce will turn into an oily mess.

The trick is to reheat over very low heat, stirring often to avoid hot spots. You can do this in the microwave on 30-50% power or on your cook top over very low heat.

This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!