Forget the jarred stuff, this homemade alfredo is super quick and easy to make with basic ingredients. And it tastes even better than any restaurant. Whip up a batch of this pasta delight, and get ready for rave reviews! We cook a lot of pasta in our home. It keeps my husband happy. From basic Spaghetti with Meat Sauce to slow cooked Lamb Ragu to our new favorite meatless dish, Pasta alla Norma. Now this Fettuccine Alfredo is one for those nights when you want a decadent treat. No calorie counting here folks. It’s not allowed.
Why We Love Fettuccine Alfredo
Fettuccine Alfredo Ingredients
Butter – What a great start. Garlic – Just a little, so as not to overpower the sauce. Heavy cream – The base of the sauce. Parmesan cheese – Preferably freshly shredded, but you can use the canned stuff in a pinch. Seasonings – Italian seasoning, salt and pepper. Fettuccine pasta Parsley – For garnish.
How to Make Fettuccine Alfredo
Boil the pasta in salted water according to the directions on the package to al dente. Melt the butter over medium heat in a skillet, then add the garlic. Cook for a minute or two, till the garlic becomes soft and fragrant. Add the cream and Italian seasoning. Bring to a low simmer, then stir in the cheese. Taste and adjust for salt and pepper. Once the cheese has melted and everything is well combined, toss in the pasta. Garnish with fresh parsley and serve immediately.
Alfredo Variations
This basic alfredo is great with a variety of add ins… Meats:
Chicken Bacon Sausage Ham Shrimp Crab meat
Veggies:
Spinach Mushrooms Broccoli Bell peppers Asparagus
Seasonings:
Creole seasoning Pesto sauce Taco seasoning Jerk seasoning Harissa White wine (reduce before adding the cream)
Mix and match. Make your own customized alfredo, and let us know your favorite combination!
What to Serve with Fettuccine Alfredo
It’s a pretty rich and hearty meal on it’s own, especially if you include other ingredients into the mix. That being said, we find our pasta nights incomplete without a basic side salad and nice crusty bread. Try our super easy No Knead Bread, it goes great with fettuccine alfredo.
Leftovers and storage
Leftover fettuccine alfredo can be refrigerated in an airtight container for 3-4 days. Reheat on stovetop over medium heat, adding a splash of extra milk or cream if it has thickened up too much. We do not recommend freezing leftovers, as the cream may separate. Give your family a real treat, and serve up this homemade Fettuccine Alfredo. It’s pure decadence. You can go back to counting calories tomorrow. Save or pin this great recipe, so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Fettuccine Alfredo, on our Gypsy Plate… enjoy!
Try these other great pasta recipes!Ground Turkey Pasta BakeShrimp PrimaveraRasta PastaJambalaya PastaGigi Hadid PastaClam LinguineCincinnati Chili
