Fettuccine Alfredo

Ingredients

• 300 gpasta (fettuccine or any other kind you like)
• to tasteparsley, chilli flakes and Parmesan cheese, for garnish
• 3 tbspbutter
• 2 tbspflour
• 2garlic cloves, minced
• 480 ml (2 cups)whipping cream
• 240 ml (1 cup)milk
• 120 ml (½ cup)Parmesan cheese
• 1 tspsalt
• ½ tspblack pepper
• ½ tsporegano
• ¼ tsp, or more to tastechilli flakes

Instructions

1. 1

   Cook the pasta

   Bring a pot of water to a boil, add the pasta and cook it.

2. 2

   Melt the butter

   While the pasta cooks, begin the sauce by adding the butter to a pan.

3. 3

   Cook garlic and flour

   Once the butter has melted, add the garlic and cook for 1 minute. Add the flour and cook for another minute.

4. 4

   Add the dairy

   Pour in the whipping cream and milk. Stir or whisk until combined.

5. 5

   Simmer the sauce

   Stir in the Parmesan and spices, then simmer until the sauce thickens; it does not need to become very thick.

6. 6

   Combine pasta and sauce

   Take the pasta out of the water and add it to the sauce. Mix everything together. Cheddar or mozzarella on top is optional.

7. 7

   Bake if desired

   Alternatively, transfer the pasta to a baking dish, top with cheese and bake at 260°C (500°F) until the cheese melts.

What is fettuccine Alfredo?

Fettuccine Alfredo is a pasta dish served with a rich, creamy cheese sauce. Its name is associated with Rome, where the original version is commonly described as pasta tossed with butter and Parmesan.

This version makes a fuller sauce with cream, milk and a little flour, alongside garlic and dried spices. The sauce is simmered separately, then combined with the cooked pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 860 calories, 19g protein, 62g carbs, 55g fat.

Most of the carbohydrates come from the pasta, with a smaller contribution from the flour and milk. The cream, butter and Parmesan provide much of the fat, while the pasta, dairy and cheese contribute protein. Serve a moderate portion with vegetables or salad to balance the richness of the plate.

Choosing the pasta

Pasta shape: Fettuccine suits a creamy sauce because its broad ribbons pick up plenty of it, but the recipe allows for other pasta shapes too.

Cooking water: The method starts with boiling water but gives no pasta-cooking time. Use the packet directions as a guide and check the pasta near the end for the texture you prefer.

Building the sauce

Garlic and flour: Cook the garlic briefly in melted butter, then give the flour a minute in the pan. Stir as you go so the garlic does not scorch and the flour is worked into the butter.

Cream and milk: Add both gradually while stirring or whisking. This helps bring the butter and flour into a smooth mixture before the cheese goes in.

Getting the consistency right

Simmer gently: Let the sauce thicken without reducing it until very thick. It should still be easy to stir through the pasta.

Cheese: Stir in the Parmesan and seasonings, then allow the sauce to simmer. Keep stirring so the sauce heats evenly and the cheese is distributed.

Combining and serving

Timing: Have the sauce ready as the pasta finishes cooking, so the two can be mixed while warm. The method does not specify whether to drain the pasta, so remove it from the water using your usual method.

Toppings: Finish with parsley, chilli flakes and extra Parmesan to taste. For a melted topping, use cheddar or mozzarella and follow the optional baking step.

Serving ideas

A crisp green salad or steamed vegetables make a fresh contrast to the creamy pasta. Serve them alongside rather than mixing them into the sauce.

For an easy meal, portion the pasta into bowls and add the garnish at the table, where everyone can adjust the chilli and cheese.

Recipe notes & tips

• Use the pasta packet directions because this recipe does not give a cooking time.
• Stir the garlic and flour as they cook to help prevent them catching on the pan.
• Whisk as you add the milk and cream for a smoother sauce.
• Keep the sauce at a gentle simmer while it thickens.
• Add the chilli flakes gradually if you want to control the heat.
• If baking, check the dish once the topping has melted rather than leaving it in longer than needed.

Variations

• Choose another pasta: Use a different shape if you do not have fettuccine.
• Add fresh herbs: Use parsley as a finishing garnish.
• Adjust the heat: Add more or fewer chilli flakes to suit your taste.
• Try a cheesy topping: Use cheddar or mozzarella for the optional baked finish.
• Finish with Parmesan: Add extra Parmesan at the table for a stronger cheese flavour.

Common mistakes to avoid

• Overcooking the pasta: Check it towards the end of the packet's suggested cooking time.
• Scorching the garlic: Cook it for the specified minute and stir it in the melted butter.
• Lumpy sauce: Stir or whisk as you add the milk and cream.
• Reducing too far: Stop simmering when the sauce has thickened but is still easy to mix.
• Leaving the sauce unstirred: Stir during simmering so it heats and thickens evenly.
• Baking for too long: Remove the dish once the cheese topping has melted.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, stirring as needed; add a small splash of milk if the sauce has thickened too much.

Frequently asked questions