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5 from 4 votes

Fettuccine Alfredo

This perfect creamy recipe is my favorite fettuccine alfredo sauce. Thick and luscious and the perfect topping for fettuccine and pasta. You will love it!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: 50 of our Best Easy Pasta Recipes
Cuisine: Italian
Keyword: creamy pasta, pasta
Servings: 4
Author: Sweet Basil

Ingredients

  • 1 1/4 Cups Parmesan cheese divided
  • 1/4 Cup Kosher Salt
  • 8 oz Fettuccine
  • 6 Tablespoons Butter unsalted
  • 2 Cloves Garlic minced
  • 1/2 teaspoon Dijon Mustard
  • 2 Tablespoons Cream Cheese
  • 1 Cup Heavy Cream
  • 1/2 Cup Milk
  • 1/2 Cup Parmigiano Reggiano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon Lemon Juice
  • 1 Tablespoon Parsley minced
US Customary - Metric

Instructions

  • Set aside ¼ cup parmesan cheese for the garnish, and ½ cup parmesan for once the noodles are added.
    1 1/4 Cups Parmesan cheese
  • Bring a large pot of water to a boil, adding in ¼ cup kosher salt to the water. 
    1/4 Cup Kosher Salt
  • Once boiling add the fettuccini.
    8 oz Fettuccine
  • In a dutch oven or high sided skillet over medium heat, add the butter and melt. 
    6 Tablespoons Butter
  • Add the garlic and mustard and stir to combine for 30 seconds to 1 minutes. 
    2 Cloves Garlic, 1/2 teaspoon Dijon Mustard
  • Dump in the cream cheese, whisking until smoothly incorporated. 
    2 Tablespoons Cream Cheese
  • Quickly add the heavy cream and milk and bring to a simmer. 
    1 Cup Heavy Cream, 1/2 Cup Milk
  • Stir in ½ cup parmesan and ½ cup parmigiano reggiano. Add the salt and pepper.
    1 1/4 Cups Parmesan cheese, 1/2 Cup Parmigiano Reggiano, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
  • Allow to cook for 10 minutes, or until thickened.
  • Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise let it sit. 
  • Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. 
    1 teaspoon Lemon Juice
  • Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine. 
    1 Tablespoon Parsley

Notes

Alfredo sauce can be frozen in an airtight container, or in a heavy-duty freezer bag.

Nutrition

Serving: 1g | Calories: 792kcal | Carbohydrates: 46g | Protein: 27g | Fat: 56g | Saturated Fat: 34g | Cholesterol: 215mg | Sodium: 1220mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2007IU | Vitamin C: 3mg | Calcium: 626mg | Iron: 1mg