The BEST Fettuccine Alfredo Recipe
If you’re searching for a truly authentic fettuccine alfredo recipe, you’re going to want to go back to google, because this isn’t it. Instead, this is a simple, incredibly flavorful comfort dish that’s creamy, not too rich, and super satisfying. It’s also fast, making it a perfect weeknight dinner (alongside some homemade breadsticks or garlic knots, of course!). It’s also meatless, making it a great Lenten Friday dinner option! I love this alfredo because it’s packed full of flavor and so easy to make. Simply start your pasta, make the sauce, and if you time it right, the sauce will finish just as the pasta does. You will notice my recipe uses a few ingredients that are a bit different from the norm, but trust me–they make a big difference! When developing this recipe, I wasn’t aiming for a true authentic alfredo (my recipes rarely aim for 100% authenticity). My goal is to bring you the best, tastiest, and most uncomplicated version of a recipe possible, and this is my best version of fettuccine alfredo! I’m so proud to share it alongside my other Italian-inspired recipes (like my baked ziti).
What You Need
“Authentic” alfredo doesn’t use shallots, garlic, or cream. Good news, though: we aren’t making authentic alfredo today! Here’s what I use to round out the flavor of my recipe:
Parmesan. Use freshly grated parmesan cheese, as it doesn’t have any ingredients that would keep it from melting smoothly. Don’t use that infamous green can!Shallot. Adding shallot adds to the flavor of the sauce. You could leave it out, substitute a tablespoon of garlic, or use a few tablespoons of finely minced onion, but the taste will vary accordingly. Nutmeg. A pinch of nutmeg (just a pinch!) really helps round out this dish. It’s an interesting and subtle flavor (I also use it in my meatballs!), and I find it keeps the sauce from being cloying or overly rich. Heavy cream. A traditional Italian fettuccine alfredo recipe wouldn’t dare use cream, but here in America, we expect it! Adding cream is a wonderful way to achieve a perfect creamy texture without super high quality parmesan (which is often difficult to find here). Using cream also helps prevent the sauce from “breaking” while you prepare it. There are quite a few benefits to this method, and I feel strongly in my preference for it!
SAM’S TIP: Serving this dish topped with chicken or shrimp is a great idea! I’d recommend cooking the meat separately and serving it on top of the pasta. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Fettuccine Alfredo
SAM’S TIP: Don’t forget to save your pasta water! Adding a few splashes in with the sauce will help meld everything together and create a super silky sauce that clings beautifully to your noodles! I use this trick in my penne alla vodka and it works like a charm! If you decide to serve this fettuccine alfredo recipe with chicken or shrimp, consider adding in some steamed/blanched broccoli too! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Related Recipes
