Go Back
Homemade Easy Homemade Fettuccine Alfredo photo
Print Recipe Save it for later

Easy Homemade Fettuccine Alfredo

Rich, creamy homemade fettuccine Alfredo made with a simple Parmesan cream sauce you can finish in under 30 minutes.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Servings: 4 servings

Ingredients

  • 1 pound fettuccine
  • 4 tablespoons unsalted butter
  • 6 cloves garlic minced (or substitute 1 tsp ground garlic)
  • 2 cups heavy whipping cream
  • 1.5 cups milk 2% or whole
  • 1 tablespoon cornstarch
  • 1 teaspoon cornstarch additional (combined with above as 1 tbsp + 1 tsp)
  • 2 ounces cream cheese very soft (optional for thicker, creamier sauce)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly cracked if available
  • 1/4 teaspoon red pepper flakes will not make it spicy
  • 1/8 teaspoon ground nutmeg optional
  • 1.5 cups Parmesan cheese freshly grated (Parmigiano Reggiano recommended)

Instructions

  • Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and toss with a drizzle of olive oil if not adding to the sauce immediately.
  • In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté about 30 seconds until fragrant.
  • In a small bowl or measuring cup, whisk the milk together with the cornstarch until completely smooth and lump-free.
  • Whisk the heavy cream, the milk/cornstarch mixture, the soft cream cheese (if using), basil, parsley, onion powder, oregano, salt, pepper, red pepper flakes, and nutmeg into the melted butter and garlic. Reduce heat to medium-low and cook, stirring, until smooth and combined.
  • Add the grated Parmesan in 3–4 handfuls, whisking until each addition is fully melted and the sauce is smooth before adding more.
  • Bring the sauce to a gentle simmer and cook 3–5 minutes until it begins to thicken; it will thicken more as it cools and when combined with the pasta.
  • Add the drained fettuccine to the sauce and toss to coat. If the sauce is too thick, loosen with a splash of the reserved pasta water until you reach the desired consistency.
  • Taste and adjust seasoning with additional salt and freshly cracked pepper if needed, then serve immediately, garnishing with parsley if desired.

Equipment

  • Large Pot
  • Large Saucepan
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Grater
  • Tongs

Notes

  • Reserve 1 cup pasta water to thin the sauce if needed.
  • If not serving immediately, toss drained pasta with a little oil to prevent clumping.
  • Sauce can be made up to 5 days ahead and refrigerated.
  • Reheat gently on the stovetop over low heat, adding milk to loosen if necessary.