homemade fettuccine alfredo recipe

Written ByJenny Smyth Posted on
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The Best homemade fettuccine alfredo recipe

I’ve always been a big fan of homemade fettuccine alfredo recipe. There’s something about the way the pasta is cooked to perfection, the sauce is rich and creamy, and the flavors all come together that just makes my heart happy. My family loves it too, and we often have it on special occasions or just for a quick weeknight dinner.

One of the things I love about this recipe is that it’s actually pretty good for you – the pasta is a good source of carbohydrates, and the parmesan cheese is packed with calcium. Plus, it’s easy to make in large batches and store for later use, which is perfect for busy families like mine. The history of fettuccine alfredo is pretty interesting too – it was actually invented by an Italian chef named Alfredo Di Lelio in the 1920s.

He created it as a way to impress his wife, who was sick at the time and needed something rich and nourishing to eat. The dish quickly became popular in Italy and around the world, and today you can find versions of it on menus everywhere. When I’m making fettuccine alfredo at home, I like to use a combination of heavy cream and parmesan cheese to give it that extra-rich flavor.

I also like to add some garlic and nutmeg to give it a bit of depth. The key technique here is to cook the pasta until it’s just al dente, then toss it with the sauce until it’s fully coated. One thing that might surprise you about fettuccine alfredo is how easy it is to make – just be sure to use high-quality ingredients like real parmesan cheese and fresh pasta.

With these tips and techniques under your belt, you’ll be whipping up delicious homemade fettuccine alfredo in no time.

Homemade Fettuccine Alfredo

4.7 from 938 votes

A creamy, comforting pasta dish made with homemade fettuccine and a rich Alfredo sauce. This recipe serves 4 people and takes about 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
3 large eggs
1 tsp salt

For the Sauce

1 cup heavy cream
1/2 cup unsalted butter
1 cup freshly grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
1 tbsp fresh parsley, chopped

For Cooking

8 cups water
1 tsp salt

👨‍🍳Directions

1In a large mixing bowl, combine 2 cups of all-purpose flour and 1 tsp of salt.
Mix well.
2Create a well in the center and add 3 large eggs.
3Using a fork, gradually incorporate the flour into the eggs until a dough forms.
4Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
5Let the dough rest, wrapped in plastic wrap, for 20 minutes.
6Roll out the dough using a rolling pin or pasta machine until it reaches your desired thickness.
7Cut the dough into fettuccine noodles.
Set aside.
8Bring 8 cups of water to a boil in a large pot.
9Add 1 tsp of salt.
10Cook the fettuccine noodles in the boiling water for 3-5 minutes until al dente.
11Drain and set aside.
12In a saucepan, melt 1/2 cup of unsalted butter over medium heat.
13Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant.
14Pour in 1 cup of heavy cream and bring to a simmer.
15Reduce the heat to low and let it simmer for 5 minutes.
16Stir in 1 cup of freshly grated Parmesan cheese until the sauce is smooth and creamy.
17Season with salt and pepper to taste.
18Add the cooked fettuccine to the saucepan and toss to coat the noodles evenly.
19Cook for an additional 2 minutes.
20Sprinkle with 1 tbsp of fresh parsley, chopped.

🔧Equipment

Mixing bowl
Rolling pin
Pasta machine
Large pot
Saucepan
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a richer sauce, add more Parmesan cheese. To make it spicy, add red pepper flakes to the sauce.

Watch Video Of How Homemade Fettuccine Alfredo Works

In conclusion, homemade fettuccine alfredo recipe is a classic dish that’s perfect for any occasion.

Whether you’re looking for a special treat or a quick weeknight dinner solution, this recipe has got you covered.

With its rich flavors and creamy texture, it’s sure to become a staple in your household – and with its ease of storage and reheating, you can enjoy it again and again.

❓ Frequently Asked Questions About Fettuccine Alfredo

Q: What type of pasta should I use for fettuccine alfredo?

A: For authentic fettuccine alfredo, you want to use a high-quality fresh pasta made from wheat flour and eggs. You can find this at most Italian markets or online. If you can’t find fresh pasta, you can also use dried pasta – just be sure to cook it until it’s al dente before tossing it with the sauce.

Q: Can I make fettuccine alfredo without heavy cream?

A: While heavy cream is traditional in fettuccine alfredo, you can also make a lighter version using half-and-half or a non-dairy milk alternative. Just keep in mind that the flavor will be slightly different.

Q: How do I store leftover fettuccine alfredo?

A: If you have leftover fettuccine alfredo, you can store it in an airtight container in the fridge for up to 3 days. Reheat it gently over low heat until warmed through – don’t overcook or the sauce will separate.

Q: Can I freeze cooked fettuccine alfredo?

A: Yes, you can freeze cooked fettuccine alfredo for up to 2 months. Just thaw overnight in the fridge before reheating as usual.

Q: What are some variations on traditional fettuccine alfredo?

A: There are many ways to mix up traditional fettuccine alfredo – try adding some cooked vegetables like spinach or bell peppers, or using different types of cheese like goat cheese or ricotta.

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