The Best Fettuccine Alfredo Recipe

Today I prepared my Best Ever Alfredo Sauce featuring 12 oz of fettuccine, fragrant garlic, sumptuous cream cheese and a generous splash of heavy cream, all lifted by freshly grated Parmesan. The unsalted butter adds a rich layer that makes this recipe indulgent and satisfying. I invite you to join me in savoring it.

I love experimenting with recipes and this one is no exception. My version of the Best Fettuccine Alfredo Recipe is simple yet impressive, perfect for a quick dinner that really wows.

I start by cooking 12 oz of fettuccine pasta until al dente then melt 4 oz unsalted butter in a pan with 2 garlic cloves minced. The secret to its amazing texture is adding 8 oz cream cheese cut into cubes, which when combined with 1 cup heavy cream and 1 cup freshly grated Parmesan cheese, creates a rich and silky sauce.

A little salt and pepper round it out. I often garnish with chopped parsley if i have it on hand for a pop of color.

This homemade Alfredo noodles dish is inspired by classic Alfredo sauces but with my own twist that makes it feel both familiar and unique.

Why I Like this Recipe

I really like this recipe because it mixes cream cheese with Parmesan and butter to create a super smooth, rich sauce that feels so indulgent even though it’s really easy to make.

I also love that the garlic adds a bold kick that makes everything taste extra flavorful without overpowering the creaminess.

Another reason is that it’s quick to prepare so I can whip it up even on busy days without much hassle.

And finally, every time I make it, the comforting, homemade vibe makes me feel like I’m treating myself to something special even if I’m just eating dinner alone.

Ingredients

• Starchy and filling, offers energy and texture that completely soak up the Alfredo sauce abundantly.
• Rich fat giving smooth creaminess and enhancing flavor without excess salt interference for extra flavor.
• Adds pungent aroma and mild spice, boosting layers of savory depth in the dish notably.
• Thick, tangy element that melts slowly, creating a luxuriously velvety, hearty sauce texture throughout.
• Provides an indulgent richness, making the sauce smooth and delightfully creamy overall, exceptionally warming, truly.
• Intensely nutty and salty, it superbly ties the flavors together with a remarkably robust zing.
• Fresh garnish adding a delicate, light herbal note, brightening the rich, comforting texture beautifully perfectly.

Ingredient Quantities

• 12 oz fettuccine pasta
• 4 oz unsalted butter
• 2 garlic cloves, minced
• 8 oz cream cheese, cut into cubes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt to taste
• Pepper to taste
• Chopped parsley (optional for garnish)

How to Make this

1. Cook the fettuccine in a large pot of boiling salted water until its al dente, then drain it well.

2. In a big skillet, melt the unsalted butter over medium heat, then add the minced garlic and saute for about 1 minute untill it becomes fragrant.

3. Lower the heat and stir in the cream cheese cubes along with the heavy cream, whisiting constantly until the cream cheese melts and the sauce is smooth.

4. Gradually mix in the freshly grated Parmesan cheese while stirring till it fully melts and blends into the sauce.

5. Season the sauce with salt and pepper to taste, making sure to adjust it as needed.

6. Add the cooked pasta to the skillet and toss it in the sauce until every strand is coated well.

7. Keep stirring the mixture on low heat for another minute to help the flavors come together.

8. Remove the skillet from the heat and let it sit for a minute for the sauce to thicken a little bit.

9. Sprinkle chopped parsley over the top if you are using it for a fresh garnish.

10. Serve hot right away, and enjoy your delicious homemade Fettuccine Alfredo!

Equipment Needed

1. Large pot for boiling salted water so the pasta cooks properly.
2. Colander to drain the fettuccine once it’s al dente.
3. Big skillet for melting butter and mixing in the garlic and sauces.
4. Wooden spatula or stirring spoon for stirring and mixing the ingredients.
5. Whisk to help the cream cheese, heavy cream, and Parmesan blend smoothly.
6. Knife and cutting board for mincing the garlic and chopping the parsley.
7. Measuring cups (and spoons if needed) to accurately portion the heavy cream, cream cheese, and Parmesan.
8. Cheese grater for freshly grating the Parmesan cheese if it isn’t pre-grated.

FAQ

The Best Fettuccine Alfredo Recipe Substitutions and Variations

• 12 oz fettuccine pasta: If you cant find fettuccine, try using linguine or tagliatelle, they work just as good.
• 4 oz unsalted butter: You can use salted butter instead, just be sure to reduce the salt in your recipe.
• 8 oz cream cheese: Mascarpone or even a bit of sour cream can be used but it might change the flavor a little bit.
• 1 cup heavy cream: Half-and-half can be used for a lighter version, though your sauce may be less thick.
• 1 cup freshly grated Parmesan cheese: You can substitute with Pecorino Romano if you like a tangier taste, or a mix of both for a nice flavor blend.

Pro Tips

1. When you drain the pasta, save a cup of the hot pasta water. It helps to loosen the sauce if it starts getting too thick and makes it extra creamy.
2. Be careful with the garlic – let it cook on a lower heat so it doesn’t burn. Burnt garlic can really ruin the whole flavor of your sauce.
3. Slowly melt the cream cheese into the heavy cream; stirring constantly helps avoid lumps. Taking your time here gives you a smooth, velvety sauce.
4. Once the pasta is mixed in, let the dish sit off the heat for a minute or so. This allows the sauce to thicken a bit more and the flavors to really come together.