Best Ever Fettuccine Alfredo
A rich and creamy fettuccine Alfredo made with butter, cream cheese, Parmesan, and heavy cream for a simple yet indulgent pasta.
Equipment
- medium heavy-bottomed saucepan
- Large Pot
- Whisk or wooden spoon
- Measuring cups and spoons
- Colander
Ingredients
- 1 stick butter
- 18 oz cream cheese cut into 1 inch cubes
- 1/4 cup Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon dried oregano
- 1 box fettuccine noodles small box, enough for 8 servings
- fresh oregano for garnish
- salt to taste
Instructions
- Bring a large pot of water to a boil and cook the fettuccine according to package instructions, leaving the water unsalted as directed.
- While the pasta cooks, place the butter and cubed cream cheese in a medium heavy-bottomed saucepan over low heat and melt, stirring frequently.
- Add the Parmesan cheese and heavy cream to the melted butter and cream cheese, stirring constantly; whisk vigorously if lumps form until the sauce is smooth.
- Stir in the garlic powder, cracked black pepper, and dried oregano; continue to cook over low heat and stir often to prevent sticking, lowering the heat if the sauce begins to cling to the pan.
- Taste the sauce and add salt if needed; dip a cooked noodle into the sauce and taste the noodle plus sauce together to ensure the seasoning is balanced, then adjust salt as required.
- Drain the cooked fettuccine, return it to the pot or a serving bowl, pour the sauce over the noodles, toss gently to combine, garnish with fresh oregano, and serve immediately.
Notes
- Use whole milk instead of cream for a thinner sauce.
- Substitute Pecorino Romano or similar hard cheeses for a different flavor.
- Omit garlic powder if you prefer no garlic.
- Light cream cheese or margarine can be used if needed.
- If lumps persist, whisk the sauce quickly to smooth them out.