Best Ever Fettuccine Alfredo
A rich, creamy homemade fettuccine Alfredo made with butter, cream cheese, Parmesan and cream for a silky sauce.
Servings: 8 servings
Ingredients
- 1 stick butter
- 18 oz cream cheese cut into 1-inch cubes
- 1/4 cup Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon dried oregano
- 1 box fettuccine noodles small box, enough for 8 servings
- fresh oregano for garnish
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of water to a boil and cook the fettuccine according to package directions; do not add salt to the pasta water.
- Meanwhile, place the butter and cubed cream cheese in a medium heavy-bottomed saucepan over low heat and warm gently until melting.
- Add the Parmesan and heavy cream to the saucepan and stir frequently; whisk briskly if lumps form until the mixture is smooth.
- Stir in the garlic powder, cracked black pepper, and dried oregano; keep the heat low and stir often to prevent sticking, reducing heat if the sauce begins to stick.
- Taste the sauce and add salt only if needed; then dip a cooked noodle into the sauce and taste the noodle-plus-sauce to confirm seasoning, adjusting salt as required.
- Drain the cooked fettuccine, return to the pot or a warm serving bowl, pour the sauce over the noodles, toss gently to coat, garnish with fresh oregano, and serve immediately.
Equipment
- Medium Saucepan
- Large Pot
- wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Colander
Notes
- Use whole milk instead of cream to make a thinner sauce.
- Swap Parmesan for Pecorino Romano for a different flavor.
- Omit garlic if you prefer no garlic.
- Light cream cheese, margarine, or half-and-half can be substituted if needed.
- If lumps persist, whisk vigorously to smooth the sauce.
- The sauce thickens as it cools, so serve immediately.