Easy Fettuccine Alfredo
- PREP 5min
- COOK 10min
- TOTAL 15min
This is my favorite recipe for homemade fettuccine Alfredo. The easy Alfredo sauce is 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.
You Will Need
8 ounces (226g) fettuccine
5 tablespoons (55g) butter, see notes
2 ounces (60g) grated Parmigiano Reggiano cheese
2 tablespoons (30g) sour cream
1 small garlic clove, finely grated on a microplane
Salt to taste
Directions
Bring a large pot of salted water to a boil.
Meanwhile, cut the butter into small cubes, about 8 of them, and place into a mixing bowl with the parmesan, garlic, and sour cream.
Drop the fettuccine into the salted boiling water and cook to al dente (check package directions for timing).
Use tongs to transfer the fettuccine to the mixing bowl with the butter and cheese. Stir to mix the pasta with the cheese and butter. Now add 1/2 cup of the hot pasta water to the mixing bowl. Continue to stir until the pasta is coated with a smooth sauce. Season with salt and enjoy.
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. Parmesan grated on the microplane will melt into the sauce more easily.
- The nutrition facts provided below are estimates.