Fettuccine Alfredo

5 from 5 votes

Fettuccine Alfredo

This incredibly delicious Fettuccine Alfredo is a well-known Italian classic that’s both refined and easy to make! With pasta that is perfectly cooked to al dente and then coated in a creamy parmesan cheese sauce with a bit of oregano for some extra herby flavor, this 20-minute meal is perfect for a quick weeknight dinner or fancy party!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Italian

Keyword: alfredo sauce, fettuccine alfredo

Servings:

Calories: 712kcal

Author: Joanna Cismaru

Ingredients

12 ounces fettuccine uncooked
6 tablespoons butter unsalted
3 cloves garlic minced
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
½ teaspoon dried oregano
2 cups heavy cream
2 cups Parmesan cheese grated
¼ teaspoon red pepper flakes

US Customary - Metric

Instructions

Bring a large pot of water to boiling over high heat and salt generously. Add fettuccine and cook according to package instructions until al dente. Reserve a cup of pasta water.
Melt the butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until aromatic. Season with salt, pepper and dried oregano.
Pour int he heavy cream. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil then turn the heat down to medium and cook for another 5 minutes stirring occasionally.
Stir in the parmesan cheese and whisk until smooth.
Add the fettuccine to the skillet and toss well. Add additional reserved pasta water if sauce is too thick.
Garnish with additional Parmesan cheese and red pepper flakes if preferred.

Video

Notes

Use quality ingredients. Italian cuisine is based on quality ingredients. So for the best results use a decent parmesan, fresh garlic, and high-quality butter.
Salt your pasta water. You want to salt your pasta water salty like the sea to infuse the fettuccine with flavor. So you’ll need to add at least a big tablespoon to the cooking water.
Whisk in the heavy cream. You must whisk constantly when adding the heavy cream. This is to keep it from sticking to the bottom of the pan and potentially burning.
Leftover fettuccine alfredo will keep in the fridge for up to 5 days in an airtight container. To reheat, first add a bit of water or milk to loosen it up a bit. Then put it in the microwave for a few minutes on medium power or reheat it on the stove over medium-low heat.
I don't recommend freezing this dish.

Nutrition