Pasta
Creamy Fettuccine Alfredo
Rich and comforting, this quick pasta dish features wide noodles tossed in a smooth sauce of butter, cream, and parmesan.
Watch it madeMillion Rezepte · 6:32
Ingredients
- Fettuccine400g
- Unsalted Butter100g
- Heavy Cream250ml
- Parmesan Cheese150g
- Garlic1 clove, minced
Method
- Cook the fettuccine in salted boiling water according to package instructions.
- Melt butter in a large skillet over medium-low heat. Add heavy cream and simmer gently for 2 minutes.
- Whisk in the garlic and Parmesan cheese until the sauce is smooth and slightly thickened.
- Toss the cooked pasta in the sauce until fully coated. Season with salt and parsley.
Common questions
Can I substitute milk or half-and-half for the heavy cream in Alfredo sauce?
Yes, but the sauce will be thinner and less rich. Half-and-half is the closest swap; milk works only if you add a little extra butter and simmer gently to help it thicken without curdling.
How long does it take to make creamy fettuccine Alfredo from start to finish?
About 20–25 minutes total. The pasta usually takes 8–12 minutes, while the sauce comes together in about 5–7 minutes. Have the cheese grated before you start so the sauce finishes quickly and smoothly.
What are the most common mistakes when making Alfredo sauce?
The biggest mistakes are using high heat, which can cause the sauce to separate, and adding Parmesan too fast, which can make it grainy. Also, don’t overcook the pasta; it should go into the sauce hot and just tender.
How should I store leftover fettuccine Alfredo and reheat it?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or cream, stirring often so the sauce loosens without breaking.
What should I serve with creamy fettuccine Alfredo?
It’s rich, so serve it with something simple and fresh: a green salad, roasted broccoli, asparagus, or grilled chicken. Garlic bread works too, but keep the sides light so the pasta stays the main focus.