Easy Fettuccine Alfredo
- PREP 5min
- COOK 10min
- TOTAL 15min
Our family considers this the best fettuccine Alfredo we’ve made at home. It’s creamy and delicious, with a sauce that turns out smooth and silky and not a bit heavy.
This recipe makes 4 small(ish) portions, perfect if you plan on serving a salad or protein with the pasta (suggestions are in the article), or try this classic chicken Alfredo, which uses the same sauce.
You Will Need
8 ounces dried fettuccine (226g)
5 tablespoons butter, see notes (55g)
2 ounces Parmigiano Reggiano cheese, finely grated (60g)
2 tablespoons sour cream (30g)
1 small garlic clove, finely grated on a microplane
Salt and fresh ground black pepper, to taste
Directions
1Cook pasta: Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to the package directions until it is al dente. Before draining, reserve about 1 cup of the hot pasta water.
2Prepare the sauce ingredients: Cut the butter into small cubes, about 8 of them, and place them into a large mixing bowl with the parmesan, garlic, and sour cream.
3To finish: Using tongs, transfer the hot, drained fettuccine directly into the bowl with the sauce ingredients. Immediately pour in ½ cup of the reserved hot pasta water. Stir and toss the pasta vigorously until the butter melts and the cheese and sour cream emulsify with the pasta water to create a smooth, creamy sauce that evenly coats the noodles. Season with salt and fresh ground black pepper to taste. Serve immediately.
Adam and Joanne's Tips
- Storing: Leftover fettuccine Alfredo lasts up to 3 days in an airtight container in the fridge. I do not recommend freezing. When reheating, do it slowly over low heat so you do not break the Alfredo sauce (if it breaks a little, mix it a bit more thoroughly to see if you can bring it back together).
- Butter: For this recipe, use high-quality butter. I choose European or European-style butter like Kerrygold or Plugra. I use salted butter, but if you have unsalted, adjust with a pinch or two of salt.
- Parmesan: Use a food processor and pulse until very fine crumbs, or use a microplane to grate. Grating the parmesan on a microplane will help it melt into the sauce more easily.
- The nutrition facts provided below are estimates.