Fettuccine Alfredo is a delightfully, creamy, and dreamy Italian pasta dish. Tossed in Parmesan Reggiano and butter, its simplicity makes it comfort food at its finest. Check out below for more deets!
What’s in Fettuccine Alfredo?
We’re glad you asked. Fettuccine Alfredo is simply fettuccine style Italian noodles. This particular noodle is long and the name Fettuccine in Italy literally means little ribbon. Just like ribbons, the pasta could be thick or little thin. The choice is really yours. Standard Fettuccine at your local grocery store is usually 1/4 inch in width. In addition to the incredible fettuccine noodle, this dish features a killer sauce. Because of the thickness of the noodle, a heavier sauce can be utilized. A true Italian Alfredo sauce does not contain heavy cream. An Alfredo sauce is rich and creamy due to a immersion of pasta water, Parmesan Reggiano, and unsalted butter. Mixed together until creamy and rich.
How to make the Alfredo Sauce
Essentially there are two different ways the Alfredo sauce could be made. One way is to use the pasta water as mentioned above. To make the sauce this way, grab a large skillet and add in one cup of the reserved seasoned pasta water. Once heated, add half a cup of unsalted butter, as the butter begins to melt, stir the mixture and add the minced garlic. Give the pan a quick swirl and gradually start adding in the Parmigiano Reggiano. Make sure it has completed melted, before adding more cheese. Next add in the cooked pasta, stir well. Feel free to add in more pasta water (approx. 1 cup), to make sure all the noodles are coated in goodness. Serve hot.
The other way to make fettuccine Alfredo is with heavy cream. Basically you would follow the same steps as mentioned above, but instead of using water, use heavy cream. The consistency of this pasta dish will also be creamy and dreamy fettuccine Alfredo. This recipe uses a combination of both…why? Because we could not decide which method we liked best, so we combined both methods.
Fettuccine Alfredo Add-ins
To jazz up the dish add in your favorite veggie, meat, or meat alternative. The veggies I typically add are spinach, kale, asparagus, or broccoli. It’s super simple to add anything to this dish. Simply before making the Alfredo sauce, cook/saute your add-ins in the same pan. Transfer to a clean plate and make your Alfredo sauce. Once the sauce is made add in the pasta and your favorite veggie or meat alternative.
Tips to Superb Add-Ins
If adding a protein like chicken to the fettuccine Alfredo season well before searing. To achieve a great taste, add freshly grated nutmeg, fresh pepper, and kosher salt to all sides of the chicken breast. Cook the meat for 8-15 minutes per side (depending on the thickness of the chicken breast), and allow to rest for 5-10 minutes before slicing. Resting the meat would allow the juices to follow back in. Which ultimately creates a tender and juicy chicken breast. Place the grilled chicken on top of the fettuccine Alfredo.
If adding fresh/cooked veggies to the Alfredo, similar to the chicken season well. Cook the veggies to your desire roughly 2-5 minutes and then mixed the cooked or fresh veggies with the pasta.
Looking for more Vegetarian Dishes?
Check out the links below:
- Macaroni and Cheese
- Roasted Brussels Sprouts
- Roasted Garlic Potatoes
- Sweet Potato Casserole
- Buttery Mashed Potatoes
Fettuccine Alfredo
Ingredients
- 4 gloves Garlic minced
- 1 cup Parmigiano Reggiano plus more for serving
- 1 lb. Fettuccine
- 1/2 cup Unsalted butter
- 2 Tbsp Parsley finely chopped
- 1/2 cup Heavy Cream
- Kosher salt
- Freshly grated black pepper
- 1/4 tsp Nutmeg optional
Instructions
- In a large pot of boiling salted water with ground pepper and a pinch of nutmeg, add in the pasta and cook according to the package instructions. Reserve 1 cup of pasta water then drain the fettuccine.
- In a large skillet over medium heat, melt the butter, then add in the minced garlic. Next add the heavy cream and 1/4 cup of the reserved pasta water. Whisk together then gradually start adding in the Parmesan Reggiano, whisking constantly. Make sure it's completely melted before adding more cheese.
- Add pasta and toss until coated. If needed, add in 1 tablespoon at a time of pasta water if the sauce is too quick and not completely blanketing the pasta. Garnish the Fettuccine Alfredo with chopped parsley, pepper, and more cheese.