Some dishes are classics because you can enjoy them any number of times. This authentic Fettuccine Alfredo is a perfect weeknight dinner!!
Quick and easy, yet super fancy, this authentic fettuccine alfredo is a perfect weeknight dinner.
There are certain recipes that are veterans and it is not just important but essential to have them on your blog, one amongst those is Fettuccini Alfredo.
Life is combination of magic and pasta
I had eaten Fettuccini Alfredo many times in the restaurants before, but I clearly remember the first time I tried making it at home was when my daughter was 4 yrs old (now 13) and she had this urge for eating it on a weekday at 8 pm. For a long time, I tried coaxing and convincing her for some other dishes that she was fond of, but in futile, and I obviously wasn’t going to go out to get it for her, so I finally decided to make it at home. I searched up some recipes on Google and although I did not have all the ingredients I finally managed with a make do Spaghetti Alfredo as I made it with the spaghetti pasta, for that’s what I had on hand. I would say I passed the test that day as my daughter polished her bowl up and that’s what mattered to me at that time. Whew!
Well, the saga of Fettucini Alfredo didn’t stop there. This dish became a common request, no wait, I think more of my daughters demand from then on so I decided to work on my recipe and after a few trials, tweaks, testing and tasting my recipe got approved by my husband (believe me it is not easy to please him) and some neighbors. I have come a long way from then, and Fettuccini Alfredo is not just on our home menu now but also on my cooking class menu. It is one dish that is most popular amongst my classes whether it be for the kids or for adults. Here is what is good about this dish:
- This recipe is easy: butter, cream, cheese, and a little bit of patience.
- Hands down the easiest and tastiest Fettuccini Alfredo you can make
- So simple to make that even kids can make it. Kids will go crazy for this Alfredo sauce, it’s so delicious that they will never want the jarred one again!
HOW TO MAKE FETTUCCINI ALFREDO – STEP BY STEP RECIPE
Main Ingredients
- 1 12 oz. box fettuccine pasta
- Salt to taste
- 1/2 cup butter, unsalted
- 2 cloves garlic, minced
- 1 teaspoon all-purpose flour
- 1 ½ cup heavy whipping cream
- ½ cup milk
- 1 cup parmesan cheese, freshly grated
- ½ cup Romano cheese, freshly grated
- Pinch of nutmeg powder
- 1/8 teaspoon black pepper, freshly crushed
- ½ teaspoon salt
Ingredients For Garnishing:
- 1 tablespoon, chopped fresh parsley
- 1 tablespoon Romano cheese, freshly grated
Instructions:
Step1: Cook Pasta: On medium heat, in a large saucepot add 6 quarts of water and salt and bring it to a boil. Add pasta and cook for 10 to 15 minutes until it is all Dante (firm to a bite).
Step2: Make the sauce: Heat a large skillet over medium-low heat. Add butter and garlic and sauté. Do not brown the garlic. Add flour and sauté. Immediately add milk, heavy whipping cream, Romano cheese, parmesan cheese, salt, and pepper. Simmer on really low heat until the sauce thickens. Stir continuously.
Step3: Add Pasta to the sauce: Drain the water and add pasta to the sauce to coat well.
Step4: Serve: Put the pasta on a serving dish. Sprinkle with fresh parsley and freshly grated Romano cheese. Serve hot.
Tip: Do not overcook your sauce or it will curdle. Simmer on really low heat.
Fettuccini Alfredo Recipe
Ingredients
Main Ingredients
- 1 12 oz. box fettuccine pasta
- 3 tablespoon salt or per taste for boiling pasta
- ½ cup butter, unsalted
- 2 cloves garlic, minced
- 1 teaspoon all-purpose flour
- 1 ½ cup heavy whipping cream
- ½ cup milk
- 1 cup parmesan cheese, freshly grated
- ½ cup romano cheese, freshly grated
- 1/8 teaspoon nutmeg powder
- 1/8 teaspoon black pepper, freshly crushed
- ½ teaspoon salt
Ingredients For Garnishing:
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Romano cheese, freshly grated
Instructions
- Step1: Cook Pasta:
On medium heat, in a large saucepot add 6 quarts of water and salt and bring it to a boil. Add pasta and cook for 10 to 15 minutes until it is all Dante (firm to a bite).Step2: Make the sauce:Heat a large skillet over medium-low heat. Add butter and garlic and sauté. Do not brown the garlic. Add flour and sauté. Immediately add milk, heavy whipping cream, Romano cheese, parmesan cheese, salt, and pepper. Simmer on really low heat until the sauce thickens. Stir continuously.Step3: Add Pasta to the sauce:Drain the water and add pasta to the sauce to coat well.Step4: Serve:Put the pasta on a serving dish. Sprinkle with fresh parsley and freshly grated Romano cheese. Serve hot.
Notes
- Do not overcook your sauce or it will curdle. Simmer on really low heat.
