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Homemade Easy Homemade Fettuccine Alfredo photo

Easy Homemade Fettuccine Alfredo

A classic, creamy fettuccine Alfredo made from scratch with Parmesan and a rich cream sauce.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings

Equipment

  • Large Pot
  • Large saucepan
  • Whisk
  • Measuring cups and spoons
  • Cheese Grater
  • Colander

Ingredients
  

  • 1 pound fettuccine
  • 4 tablespoons unsalted butter
  • 6 cloves garlic minced (or substitute 1 tsp ground garlic)
  • 2 cups heavy whipping cream
  • 1 1/2 cups milk 2% or whole
  • 1 tablespoon cornstarch plus 1 teaspoon (total 1 Tbsp + 1 tsp)
  • 2 ounces cream cheese very soft (optional for thicker, creamier sauce)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly cracked if desired
  • 1/4 teaspoon red pepper flakes mild, will not make it spicy
  • 1/8 teaspoon ground nutmeg optional
  • 1 1/2 cups Parmesan cheese freshly grated (Parmigiano Reggiano preferred)

Instructions
 

  • Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions; reserve 1 cup of the pasta cooking water, then drain the pasta and toss with a little olive oil if you are not adding it to the sauce immediately.
  • While the pasta cooks, melt the butter in a large saucepan over medium heat.
  • Whisk the milk together with the cornstarch (1 Tbsp + 1 tsp total) until smooth to make a slurry.
  • Add the minced garlic to the melted butter and sauté about 30 seconds until fragrant, taking care not to brown it.
  • Stir in the heavy cream, the milk–cornstarch slurry, softened cream cheese (if using), dried basil, dried parsley, onion powder, dried oregano, salt, pepper, red pepper flakes, and nutmeg if using; reduce heat to medium-low and cook, stirring, until everything is melted and smooth.
  • Add the grated Parmesan in 3–4 handfuls, whisking until smooth between additions, then bring to a gentle simmer and cook 3–5 minutes until the sauce thickens slightly (it will thicken more as it cools and when tossed with pasta).
  • Add the drained fettuccine to the sauce and toss to coat; if the sauce becomes too thick, loosen it with small splashes of the reserved pasta water until you reach the desired consistency.
  • Taste and adjust seasoning with additional salt and freshly cracked pepper, then serve immediately and garnish with fresh parsley if desired.

Notes

  • Store sauce in an airtight container in the refrigerator for up to 4–5 days.
  • Reheat gently on the stovetop over low heat and add a splash of milk to loosen if needed.
  • Microwave reheating may cause the sauce to separate.
  • Cook pasta al dente and toss with oil if storing separately to prevent clumping.
  • Alfredo sauce can be made up to 5 days ahead and reheated before combining with pasta.