This fettuccine Alfredo recipe is an absolute crowd-pleaser. Inspired by a family recipe, it’s rich, indulgent, and perfect for those nights when you’re craving comfort food. With a velvety butter-cream sauce and a generous amount of Parmesan and Romano cheese, this dish will have everyone scraping their plates clean.
Why You’ll Love This Recipe:
- Easy and Quick: Ready in just 30 minutes, this is the ideal pasta dish for busy weeknights.
- Decadent: Packed with butter and cream, it’s not for the calorie-conscious, but it delivers unbeatable flavor.
- Restaurant-Quality: Perfect for impressing guests or treating yourself to an indulgent dinner at home.
Key Ingredients for the Best Fettuccine Alfredo:
- Fettuccine: The classic pasta choice for Alfredo, but you can substitute with any long pasta.
- Butter and Cream: These two create the foundation of the rich, creamy Alfredo sauce.
- Romano and Parmesan: These cheeses thicken the sauce and add savory, umami flavors.
- Simple Seasonings: Just salt, pepper, and garlic salt to enhance the flavors.
How to Make Fettuccine Alfredo:
- Cook the pasta: Boil fettuccine until al dente.
- Make the sauce: Melt butter and cream in a saucepan, stir in the cheese, and season with salt, pepper, and garlic salt.
- Combine: Toss the cooked fettuccine in the sauce until fully coated.
Storage Tips:
Store any leftover fettuccine Alfredo in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave to prevent the sauce from separating.
Ingredients:
- 24 oz dry fettuccine pasta
- 1 cup butter
- ¾ pint heavy cream
- Salt and pepper, to taste
- 1 dash garlic salt
- ¾ cup grated Romano cheese
- ½ cup grated Parmesan cheese
Directions:
Step 1:
Cook the fettuccine in a large pot of salted, boiling water until al dente, about 8-10 minutes. Drain.
Step 2:
In a large saucepan over low heat, melt the butter and cream together. Add salt, pepper, and garlic salt. Gradually stir in the grated Romano and Parmesan cheeses until the sauce thickens.
Step 3:
Toss the cooked pasta with the sauce until fully coated. Serve immediately for the best flavor.
Nutrition Information:
- Servings: 6
- Calories: 964
- Total Fat: 61g (78% DV)
- Saturated Fat: 37g (187% DV)
- Cholesterol: 184mg (61% DV)
- Sodium: 582mg (25% DV)
- Carbs: 84g (31% DV)
- Protein: 24g (47% DV)