Best Ever Fettuccine Alfredo
Rich, creamy fettuccine Alfredo made with butter, cream cheese, Parmesan, and heavy cream for an ultra-silky sauce.
Servings: 8 servings
Ingredients
- 1 stick butter
- 18 oz cream cheese cut into 1-inch cubes
- 1/4 cup Parmesan cheese
- 1 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp cracked black pepper
- 1/2 tsp dried oregano
- 1 small box fettuccine noodles enough for 8 servings
- fresh oregano for garnish
- salt to taste
- black pepper to taste
Instructions
- Fill a large pot with water and bring to a boil; cook the fettuccine according to package directions, leaving the water unsalted.
- In a heavy medium saucepan over low heat, combine the butter and cubed cream cheese and warm, stirring frequently until mostly melted.
- Add the Parmesan cheese and heavy cream to the pan and continue stirring; whisk briskly if lumps form until the sauce is smooth.
- Stir in the garlic powder, cracked black pepper, and dried oregano; keep the sauce over low heat and stir often to prevent sticking, lowering the heat if it begins to cling to the pan.
- Taste the sauce and season with salt if needed; to check final seasoning, dip a cooked noodle into the sauce and taste the combination, then adjust salt and pepper to preference.
- Drain the cooked fettuccine and transfer to a warmed serving dish or back to the pot, pour the sauce over the noodles, toss gently to coat, garnish with fresh oregano, and serve immediately.
Equipment
- Saucepan
- Large Pot
- Whisk
- Measuring Cups and Spoons
- Knife
- Colander
Notes
- Substitute whole milk for heavy cream for a thinner sauce.
- Try different hard cheeses like Pecorino Romano for varied flavor.
- Omit garlic powder if you prefer no garlic.
- Light cream cheese or margarine can be used if needed.
- If lumps persist, whisk vigorously to smooth them out.
- The sauce thickens as it cools, so serve immediately.