Easy Fettuccine Alfredo Recipe

Ingredients

• 454 g (1 pound)fettuccine
• 57 g (4 tablespoons)unsalted butter
• 6 cloves, minced (about 1½ tablespoons); or 1 teaspoongarlic; or ground garlic
• 475 ml (2 cups)double cream (heavy whipping cream)
• 355 ml (1½ cups)milk (2% or whole)
• 1 tablespoon + 1 teaspooncornflour (cornstarch)
• 57 g (2 ounces), very soft; optionalcream cheese
• 1 teaspoondried basil
• 1 teaspoondried parsley
• ½ teaspoononion powder
• ½ teaspoondried oregano
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• ¼ teaspoonred pepper flakes
• ⅛ teaspoon; optionalground nutmeg
• 150 g (1½ cups)freshly grated Parmesan (Parmigiano Reggiano preferred)

Instructions

1. 1

   Cook the pasta

   Cook the fettuccine until al dente in salted boiling water, following the packet directions. Before draining, reserve 1 cup of pasta water. Drain the pasta and, if you will not add it to the sauce straight away, toss it with a drizzle of olive oil to help prevent sticking.

2. 2

   Sauté the garlic

   Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant.

3. 3

   Mix milk and cornflour

   While the butter melts, whisk the milk and cornflour together until smooth and free of lumps.

4. 4

   Add cream and herbs

   Pour the double cream and milk mixture into the saucepan and add the cream cheese. Stir in the basil, parsley, onion powder, oregano, salt, pepper, red pepper flakes and nutmeg. Lower the heat to medium-low and whisk until smooth and melted.

5. 5

   Whisk in Parmesan

   Add the Parmesan gradually in 3–4 batches, whisking thoroughly after each addition until the sauce is smooth.

6. 6

   Simmer the sauce

   Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until thickened and the Parmesan has melted. It will thicken more as it cools and when combined with the pasta.

7. 7

   Toss pasta through

   Add the cooked fettuccine and toss until evenly coated. If the sauce is too thick, stir in a little reserved pasta water at a time to loosen it.

8. 8

   Taste and serve

   Taste and adjust with more salt and freshly ground black pepper if needed. Add fresh parsley as a garnish if you like, and serve straight away for the best flavour and texture.

What is fettuccine Alfredo?

Fettuccine Alfredo is a pasta dish associated with Italian cooking and known for its smooth, cheese-rich sauce. This version builds a creamy sauce with butter, cream, milk and Parmesan, then seasons it with dried herbs and a hint of nutmeg.

Cornflour and optional cream cheese help give the sauce body, while reserved pasta water makes it easier to adjust the consistency once the pasta is added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 22g protein, 45g carbs, 45g fat.

The fettuccine provides most of the carbohydrates, while cream, butter and cream cheese contribute much of the fat. Parmesan and milk provide protein, with additional protein from the pasta. Pair a serving with vegetables or salad for a more balanced plate.

The sauce ingredients

Fresh garlic: a brief sauté brings out its aroma without letting it brown. The recipe also gives ground garlic as an alternative.

Dairy: double cream, milk and butter form the rich base. The optional cream cheese makes the sauce thicker and creamier.

Parmesan: freshly grating the cheese helps it melt into the sauce. Add it in batches so it can be whisked in smoothly.

Get the pasta ready

Al dente pasta: cook the fettuccine according to the packet directions and check it near the end of the cooking time. It will be tossed in the hot sauce afterwards.

Pasta water: save 1 cup before draining. Its starch helps loosen the sauce while keeping it cohesive, so add it gradually rather than all at once.

Build a smooth sauce

Cornflour mixture: whisk the cornflour into the milk until there are no lumps before it goes into the saucepan. This helps it blend evenly into the dairy.

Gentle heat: once the cream, milk and seasonings are in, lower the heat to medium-low and keep whisking. A gentle simmer, rather than a hard boil, gives the cheese time to melt into the sauce.

Check the texture and timing

The sauce is ready after 5 minutes at a gentle simmer, when it has thickened and the Parmesan has melted. It will continue to thicken as it cools, so it should still look a little looser before the pasta is added.

Toss the pasta through while the sauce is warm, then use small additions of pasta water if it becomes too thick. Serve promptly, as the sauce firms up as it stands.

Serving ideas

Serve the pasta straight away, with fresh parsley if you like and extra black pepper at the table. A crisp green salad or simply cooked vegetables make a fresh contrast to the rich sauce.

For a fuller meal, pair it with grilled chicken or fish. Keep accompaniments simply seasoned so they do not overwhelm the Parmesan and herbs.

Recipe notes & tips

• Grate the Parmesan fresh so it melts more readily into the sauce.
• Whisk the cornflour into cold or room-temperature milk until smooth before adding it to the pan.
• Keep the sauce at a gentle simmer rather than letting it boil vigorously.
• Add the Parmesan in several batches and whisk well between additions.
• Reserve the pasta water before draining, even if the sauce looks loose at first.
• Serve as soon as the pasta is coated, before the sauce thickens further.

Variations

• Add chicken: Serve with sliced cooked chicken for a heartier plate.
• Add mushrooms: Sauté sliced mushrooms before making the sauce, then stir them in.
• Use fresh herbs: Replace the dried basil and parsley with chopped fresh herbs to taste.
• Adjust the heat: Increase the red pepper flakes for a more noticeable chilli kick.
• Skip the cream cheese: Leave it out for a slightly less thick sauce.
• Add vegetables: Toss in cooked peas or steamed broccoli with the pasta.

Common mistakes to avoid

• Lumpy cornflour: Whisk it into the milk until smooth before adding it to the pan.
• Browning the garlic: Cook it for just 30 seconds, until fragrant.
• Adding Parmesan all at once: Stir it in across 3–4 batches for a smoother sauce.
• Boiling the sauce hard: Keep it at a gentle simmer so it thickens without vigorous bubbling.
• Using all the pasta water: Add it a little at a time and stop when the sauce coats the pasta.
• Leaving the finished pasta to stand: Serve promptly, as the sauce thickens as it cools.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, adding a splash of milk or water and stirring until the sauce loosens; avoid boiling it hard.

Frequently asked questions