Fettuccine Alfredo

Ingredients

• 125 g (1¼ cups)Parmesan cheese, divided
• 60 ml (¼ cup)kosher salt
• 227 g (8 oz)fettuccine
• 85 g (6 tablespoons)unsalted butter
• 2 clovesgarlic, minced
• 2.5 ml (½ teaspoon)Dijon mustard
• 30 g (2 tablespoons)cream cheese
• 240 ml (1 cup)double cream
• 120 ml (½ cup)milk
• 50 g (½ cup)Parmigiano Reggiano
• 2.5 ml (½ teaspoon)salt
• 1.25 ml (¼ teaspoon)pepper
• 5 ml (1 teaspoon)lemon juice
• 15 ml (1 tablespoon)parsley, minced

Instructions

1. 1

   Set aside cheese

   Reserve 60 g (¼ cup) of the Parmesan for garnish and 50 g (½ cup) to add after the pasta goes into the sauce.

2. 2

   Boil salted water

   Bring a large pan of water to the boil and add 60 ml (¼ cup) kosher salt.

3. 3

   Cook the pasta

   When the water is boiling, add the fettuccine.

4. 4

   Melt the butter

   Set a Dutch oven or deep-sided frying pan over a medium heat and melt the butter.

5. 5

   Add garlic mustard

   Stir in the garlic and mustard for 30 seconds to 1 minute.

6. 6

   Whisk in cheese

   Add the cream cheese and whisk until it is smoothly incorporated.

7. 7

   Add the cream

   Pour in the double cream and milk promptly, then bring the mixture to a simmer.

8. 8

   Season the sauce

   Stir in 50 g (½ cup) Parmesan and 50 g (½ cup) Parmigiano Reggiano, then add the salt and pepper.

9. 9

   Thicken the sauce

   Cook for 10 minutes, or until the sauce has thickened.

10. 10

    Taste and adjust

    Taste the sauce; if it seems bland, add a little more salt, otherwise leave it as it is.

11. 11

    Add lemon juice

    Whisk the lemon juice into the sauce to balance its richness.

12. 12

    Toss pasta and sauce

    Lift the pasta from the water into the sauce. Add the reserved 50 g (½ cup) Parmesan and toss with tongs to combine.

What is fettuccine Alfredo?

Fettuccine Alfredo is an Italian-American pasta dish named for Alfredo di Lelio, a restaurateur in Rome. Its familiar form pairs broad ribbons of pasta with a rich, cheese-based sauce.

This version builds its sauce with butter, cream, milk and cream cheese, then uses Parmesan and Parmigiano Reggiano for a layered savoury flavour. Garlic, mustard and lemon bring balance to the richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 792 calories, 27g protein, 46g carbs, 56g fat.

The pasta supplies most of the carbohydrates, while the butter, double cream, cream cheese and cheeses account for much of the fat. Cheese and milk also contribute protein. For a more balanced plate, serve a portion with a generous side of green vegetables or salad.

Choosing the cheese

Parmesan: finely grated cheese melts more readily into the sauce and is easier to toss through the pasta. Keep the measured portions separate so there is some for the sauce, the pasta and the garnish.

Parmigiano Reggiano: this adds another savoury note alongside the Parmesan. Grate it finely so it can be stirred in without leaving large clumps.

Building a smooth sauce

Butter and garlic: melt the butter over a medium heat, then stir in the garlic and mustard for 30 seconds to 1 minute. Keep the garlic moving so it flavours the butter without catching.

Cream cheese: whisk it into the butter mixture until smooth before adding the cream and milk. Bringing the dairy to a simmer, rather than a rapid boil, helps the sauce cook gently.

Getting the texture right

Thickening: let the sauce cook for 10 minutes, until it has thickened. Stir it and watch for a creamy consistency that can coat the back of a spoon.

Tossing: combine the pasta and sauce with tongs so the sauce reaches between the fettuccine ribbons. Add the reserved Parmesan at this stage, as directed, for a cheese-flecked finish.

Balancing the richness

Lemon juice: whisk it into the finished sauce to cut through the richness without taking away its creamy character. Taste before adding extra salt, since the cheeses and salted pasta water already bring seasoning.

Parsley: scatter the minced parsley over the finished pasta for a fresh, herbal note and a little colour.

Timing the pasta

Pasta water: get the water boiling and salted before adding the fettuccine, while you begin preparing the sauce. The recipe does not give a separate pasta-cooking time, so follow the timing on the packet.

Serving: bring the pasta and sauce together while both are hot. This makes it easier to coat the strands evenly.

What to serve with it

Vegetables: serve with a crisp green salad or steamed broccoli to add freshness and contrast to the creamy pasta.

On the side: garlic bread is a familiar accompaniment, though the fettuccine is filling enough to serve on its own.

Recipe notes & tips

• Grate the cheeses finely so they blend more easily into the sauce.
• Keep the garlic moving in the pan during its short cooking time.
• Bring the cream and milk to a simmer rather than a hard boil.
• Taste the sauce before adding extra salt.
• Use tongs to coat the fettuccine evenly in the sauce.
• Serve straight away while the pasta and sauce are hot.

Variations

• Add mushrooms: sauté them in the butter before adding the garlic.
• Add peas: stir cooked peas through the pasta as you toss it with the sauce.
• Include chicken: cook sliced chicken separately and add it at the end.
• Use black pepper: grind it freshly over the finished pasta for a more pronounced peppery note.
• Add spinach: stir in a handful near the end so it wilts into the hot sauce.

Common mistakes to avoid

• Garlic browning: it can turn bitter; stir it constantly and keep the cooking to 30 seconds to 1 minute.
• Lumpy cream cheese: whisk it into the butter until smooth before pouring in the cream and milk.
• Boiling the dairy hard: a rapid boil can make the sauce less smooth; bring it only to a simmer.
• Adding all the cheese at once: reserve the specified portions for the pasta and garnish.
• Oversalting the sauce: taste it before adding more, as the cheeses and pasta water are already salty.
• Leaving the pasta untossed: use tongs to distribute the sauce between the fettuccine ribbons.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan, stirring; add a splash of milk if the sauce has thickened.

Frequently asked questions