The 110-Year Old Easy Italian Pasta I've Finally Perfected
You’d think a recipe that is primarily pasta, butter, cream, and cheese would be a guaranteed hit, but I’m not always the biggest fan of fettuccine Alfredo. When done right, Alfredo sauce is creamy, luxe, and just rich enough. When it’s not, it can veer into a heavy, gloopy noodle nightmare.
In its most traditional form, the silky texture of fettuccine Alfredo is created by a balanced emulsion of grated Parmesan cheese, butter, and starchy pasta water. You didn’t hear me say cream, did you? That’s because it wasn’t a part of the dish. That said, if you want an extra-creamy Alfredo sauce that is much less finicky to make, most people turn to cream to make it happen.
I find that besides the expected ingredients, there are three things that make this Alfredo the best version of itself: nutmeg, Pecorino Romano, and more pasta water than you’d expect. Just like in rich-and-creamy bechamel sauce, freshly grated nutmeg rounds out the flavor profile and adds a depth you’d otherwise miss. While Parmesan alone is most traditional, I find the addition of sharper, saltier Pecorino Romano helps to cut through the richness of the sauce for a more balanced flavor. And finally, adding more starchy pasta water is the solution to too-thick sauce without diluting flavor or texture. If you add those, dinner is bound to be delicious.
Why You’ll Love It
Only 7 ingredients. This easy, filling meal comes together in about 20 minutes with just a handful of fridge and pantry staples.
Pecorino Romano takes the flavor to the next level. Sharp, salty Pecorino Romano (along with a hint of ground nutmeg) rounds out the flavor profile so it’s rich without becoming too heavy.
Key Ingredients in Fettuccine Alfredo
Pasta: While it’s not “fettuccine Alfredo” without fettuccine noodles, you can toss any shape you prefer in the creamy sauce. Just make sure it’s a sturdy enough noodle or short shape to hold up to a heavier sauce.
Parmesan cheese & Pecorino Romano: While nutty Parmesan cheese alone is most traditional, a boost of the sharper Pecorino Romano helps cut through the richness of the sauce.
Butter: Use unsalted butter so you can control the amount of salt in the sauce.
Cream: The most traditional version of Alfredo sauce contains no heavy cream, but adding it makes the sauce creamier and far less finicky.
Nutmeg: Freshly grated nutmeg rounds out the flavor of the sauce and gives it a little more depth.
How to Make Fettuccine Alfredo
Cook the pasta. Add dried fettuccine to salted boiling water. Cook according to package directions, stirring frequently as fettuccine is prone to clumping, until the pasta is al dente. Reserve some of the pasta water, then drain the pasta.
Make the sauce. While the pasta is boiling, melt unsalted butter in a large skillet. Stir in grated Parmesan and Pecorino Romano cheese, heavy cream, finely grated garlic, kosher salt, freshly grated nutmeg, and black pepper. Simmer, stirring frequently, until the sauce thickens and the sauce turns glossy.
Finish the pasta. Add the pasta and some of the reserved pasta water and toss to coat. Add more of the pasta water if needed to get a saucy consistency. Taste and season with kosher salt. Garnish with coarsely chopped parsley leaves and more Parmesan if desired. The sauce will thicken as it sits, so you may need to toss in more pasta water if you go back for seconds!
Helpful Swaps
Add some seasonings! Creamy Alfredo sauce is sort of a blank slate, so try adding your favorite spice blend for a twist. Cajun seasoning, smoky chipotle peppers in adobo, dried basil, or chopped sun-dried tomatoes would all be delicious, but that’s just a jumping off point.
Stir in some frozen peas or wilt in some baby spinach for an added vegetable.
Add a spoonful of basil pesto or marinara sauce.
Whisk an egg yolk into the sauce to enrich the texture.
Storage and Make-Ahead Tips
You can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. The sauce may separate, so it’s OK to discard any excess oil. You can add a little water a tablespoon at a time as needed to loosen the sauce.
What to Serve With Fettuccine Alfredo
Alfredo Variations to Try
Fettuccine Alfredo Recipe
That little bit of nutmeg makes all the difference.
Prep time 5 minutes
Cook time 15 minutes
Serves 6
Ingredients
1 1/2 ounces Parmesan cheese (not pre-grated), plus more for garnish
1 1/2 ounces Pecorino Romano cheese (not pre-grated)
1 pound dried fettuccine pasta
4 tablespoons (1/2 stick) unsalted butter
2 cups heavy cream
2 cloves garlic, finely grated or minced
3/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
Coarsely chopped parsley leaves, for garnish (optional)
Instructions
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Bring a large pot of heavily salted water to a boil. Meanwhile, finely grate 1 1/2 ounces Parmesan cheese and 1 1/2 ounces Pecorino Romano cheese (about 1 cup each grated on a microplane or 1/2 cup each grated on the small holes of a box grater).
Add 1 pound dried fettuccine to the boiling water. Cook according to package directions, stirring frequently as fettuccine is prone to clumping, until al dente, 8 to 10 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Stir in the Parmesan cheese, Pecorino Romano cheese, 2 cups heavy cream, 2 finely grated garlic cloves, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon black pepper. Simmer, stirring frequently, until the sauce thickens and the sauce turns glossy, 3 to 5 minutes.
Add the pasta and 1/4 cup of the reserved pasta water and toss to coat. Add more of the reserved pasta water a tablespoon at a time if needed to get a saucy consistency. Taste and season with kosher salt as needed. Garnish with coarsely chopped parsley leaves and more Parmesan if desired. The sauce will thicken as it sits, so you may need to toss in more pasta water if you go back for seconds!
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave; the sauce may separate.
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