This is one of the best versions of alfredo I have ever made. It is a perfect consistency, the perfect flavor, the very best compliment to that famous fettucini noodle. If I am aiming for a heartier meal I will make Chicken Fettuccine Alfredo with Bacon and Broccoli or even Chicken Florentine. All are amazing!
This is the easiest version of Fettuccine Alfredo I have made. It’s got minimal ingredients and the beauty of the flavors really shine through. The sauce is the beautiful, silky consistency that reminds of fancy restaurants, but the taste is pure. One of the ways to achieve this perfect fettuccine alfredo is to make sure your ingredients are the best possible quality. I like to splurge and get a really good parmesan and grate it myself.
Cream in Fettuccine Alfredo?
Controversy! I can’t seem to avoid it even on a food blog. So, I have heard it said more than once that “real” fettuccine alfredo does not include cream. That the sauce should only be cheese, butter, and the pasta water. That version is fabulous and authentic! This version is what I grew up on and by no means am I claiming it’s authentic. I am claiming, however, that it’s simply delicious. It’s an easier version that has been around fun decades and that is a comfort food for many folks.
How to Cook Al Dente Fettuccine Noodles
Take a big pot and fill it with about 4 quarts of water. Add a generous amount of salt. As some chefs like to say, “salty like the sea”. This will help to season your pasta.
Once the water reaches a boil, add in your dried fettuccine and then stir it. Don’t walk away! Stirring at the beginning of the boiling process will help to keep the pasta from sticking to itself.
Once your pasta has cooked for a few minutes and is firm yet starting to soften it is al dente. The best way to test this is to try it! Al dente pasta will feel firm, not crunchy when you bite it. You can also break a piece of pasta in half to see if it’s the perfect al dente. The pasta will be mostly cooked with a small center of uncooked pasta running through the middle.
Drain your pasta.
Add the pasta directly to the alfredo sauce, tossing it together before pouring into your serving dish. This will allow the pasta to absorb some of the sauce.
I have to double this recipe for my family because we all enjoy it so much. Add in a beautifully grilled chicken breast and some white wine (well, for me not the kids!) and this just might be the perfect meal!
Can You Double This Fettuccine Alfredo Recipe?
Yes, of course! I do often, sometimes even tripling it. I just keep a close eye on the noodles as the cooking time can vary.
Better than any restaurant! (And faster!)
- 8 oz fettuccine
- 2 tbsp. salted butter
- 1 cup heavy cream
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- Grated or finely shredded Parmesan cheese for garnish, optional
- Cook fettuccine according to package directions.
- In a large saucepan melt butter then add cream, salt, and pepper.
Bring to a slow rolling boil.
- Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken.
- Remove from heat and stir in 1/2 cup grated Parmesan cheese.
- Drain pasta.
- Add pasta to hot sauce.
- Toss to combine.
Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese.