An authentic alfredo sauce focuses on simple, good-quality ingredients that, when combined, create something really divine. Did I mention there is barely any prep? For the sauce, all you need to do is cut some butter into cubes and grate some parmesan before this pasta magically comes together. Although I guarantee you will not miss the cream, I have added optional instructions for those of you who can’t bear the thought of not adding it. The creaminess in this dish comes from the butter and cheese. And the key to keeping the pasta gorgeously creamy and silky is heating your serving plates to keep everything warm and melted. It takes a few minutes in the microwave, but it makes all the difference. This dish has become my “I don’t want to cook, but have to” dinner. It is so simple and elegant and it helps that it’s ready in less than 20 minutes. I normally serve it with some chargrilled or roasted vegetables on the side (asparagus or broccolini/tenderstem broccoli are my pick) – and a crisp glass of wine for me!
Can I add cream to this recipe?
Traditional fettuccine alfredo does not include cream. The creaminess comes solely from the butter and cheese. However, you can add cream if you like, to make an even richer sauce. To do this, reduce the amount of butter by half (125 g/4 oz) and add 1 cup (250 ml) of thickened (heavy) cream. Heat the butter and cream together in a pan over medium heat until the butter is melted and the mixture is warm, then proceed with adding the pasta and cheese as directed in the recipe.
Can I use other types of pasta?
Yes! You can use other long pasta like linguine, tagliatelle or spaghetti. I do recommend fresh pasta from the refrigerated section of the supermarket to make this an extra speedy dinner as most of them take only 2–3 minutes to cook.
What can I serve with Authentic Fettuccine Alfredo?
This delicious dish pairs well with a simple green salad to cut through the heaviness of the butter, or try garlic bread, or chargrilled, roasted or steamed vegetables such as asparagus, green beans or broccolini (tenderstem broccolli). My family love it when I serve this pasta as a side to my Freezer-friendly Chicken Schnitzel – an incredible combo that you’ve got to try! I like to serve my portion with light white wine like pinot grigio, or a crisp sauvignon blanc pairs beautifully too!
Hot tips for making Authentic Fettuccine Alfredo
● Quality ingredients – Use the best-quality unsalted butter and Parmigiano-Reggiano cheese you can find for the best flavour. The cheese must be freshly grated otherwise it will not melt smoothly into the sauce. (Store-bought pre-grated varieties tend to include anti caking agents that don’t melt well.)● Pasta water – Adding some of the starchy pasta cooking water helps to create a smooth, creamy sauce without the need for cream.● Warm bowl – Using a warm bowl helps to keep the butter melted and makes it easier to toss the pasta. A cold bowl will cause the butter to solidify.
Watch how to make Authentic Fettuccine Alfredo
What are some other quick, creamy, cheesy pasta dishes?
If you enjoyed this Authentic Fettuccine Alfredo, I think you’ll love: Creamy Sausage PastaCreamy Chorizo PastaSpaghetti CarbonaraCreamy Mushroom & Bacon FettuccineMarry Me Chicken Risoni (Orzo) 5 from 3 reviews
Roasted or chargrilled asparagus
Cook the pasta The sauce Note 2 – Try and get your hands on Parmigiano-Reggiano, which is similar to parmesan, but is aged for a minimum of 12 months, providing so much more flavour! If you only have ordinary parmesan, you can absolutely use that instead. Just make sure it’s freshly grated – pre-grated parmesan cheese contains anti-caking agents that stop it melting smoothly into the sauce. If you are wanting to make this a vegetarian recipe, make sure you opt for vegetarian parmesan made with no animal rennet.
Make ahead
This recipe is best enjoyed fresh, but you can cut the butter and grate the cheese in advance to save time. Store them separately, refrigerated in airtight containers until ready to use.
Leftovers
This recipe is best made and eaten immediately, however leftovers can be stored in the refrigerator for up to 2 days. Most of the sauce will absorb into the pasta during the reheating process, but you can add 1 tablespoon of water prior to reheating to help loosen the sauce. It is best reheated in the microwave to avoid the pasta drying out. Not suitable to freeze (the pasta turns mushy).
