Best Fettuccine Alfredo Recipe | Homemade Alfredo Sauce
Fettuccine Alfredo or Fettuccine Al Burro is a classic & rich, popular Italian recipe that is creamy, buttery, cheesy, and satisfying. The fettuccine pasta is tossed in the best and easy homemade alfredo sauce and can be prepared in less than 30 minutes.You can also toss other pasta such as spaghetti, linguine, fusilli, tagliatelle, Bucatini (perciatelli), Trennette, etc., in Alfredo sauce.
Servings: 4 servings
Calories: 417kcal
Equipment
- Pan or Pot
Ingredients
- 8 oz Fettuccine Pasta
- ½ Pint Heavy cream (approx 1 cup)
- ⅓ cup Butter
- ¼ teaspoon Black pepper powder
- 1 teaspoon Garlic powder
- Salt , to taste
- ⅓ cup Romano Parmesan cheese blend or only Parmesan , more if you desire (check tips)
- 1 cup Broccoli florets
- 6 Mushrooms , chopped
- 1 tablespoon Olive oil
Instructions
Cook fettuccine pasta
- Cook fettuccine in a pan with boiling salted water for 10 minutes or follow the package instructions. Reserve some water used to cook pasta. You can use this water to thin down the sauce if needed at a later stage.8 oz Fettuccine Pasta
Saute veggies
- In a large pan on medium-high heat add olive oil, and sauté broccoli, and mushrooms for 3 to 4 minutes and transfer it to a plate.1 cup Broccoli florets, 1 tablespoon Olive oil, 6 Mushrooms
Creamy, cheesy homemade fettuccine sauce
- In the same pan on medium heat add cream and butter, and simmer until butter has melted completely, or approximately 2 to 3 minutes. Then add salt, pepper powder, garlic powder, and Romano-Parmesan cheese and simmer until cheese has melted and the sauce is smooth. (Check tips if the sauce is too thick.)½ Pint Heavy cream, ⅓ cup Butter, ¼ teaspoon Black pepper powder, 1 teaspoon Garlic powder, Salt, ⅓ cup Romano Parmesan cheese blend or only Parmesan
Toss pasta
- Toss cooked fettuccine as needed in the prepared sauce. Finally, toss with sautéed mushrooms and broccoli.
Easy Instant pot fettuccine alfredo
- Pour butter and heavy cream, along with 2 ¼ cups of water or broth, in your pot.
- Spread the fettuccine pasta and press it down. Add mushroom, broccoli, or any meat of your choice. Season with pepper, salt, and garlic powder.
- Place the lid, lock, and set the steam release knob to a sealed position. Select the manual setting and set it to 6 minutes.
- Once the instant pot beeps, let this sit undisturbed for 5 minutes. Release any remaining pressure.
- Stir the pasta nicely. Don't worry if you find it soupy at this point. It will thicken up.
- Now add the cheese blend or Parmesan cheese and stir until melted. Let this sit for another 2 minutes. If the sauce looks thick, add any cream; if it is too soupy, add extra cheese to thicken it.
- Instant Pot Fettuccine Alfredo is ready. Garnish it with some more cheese and fresh herbs if desired.
Notes
- If you don't find a Romano-Parmesan cheese blend, use Parmesan cheese in the recipe.
- Instead of garlic powder, add minced garlic or garlic cloves and sauté in butter for a few seconds before adding cream.
- Fresh herbs like parsley can be added for garnish.
- I love broccoli and mushrooms, so I have added them to the recipe. You can even add chicken, shrimp, or turkey. Steak or salmon can also be used. Vegetarians can add spinach and tomatoes if desired.
- If you feel the sauce is soupy, stir and heat on low flame for another 5 minutes, and it will thicken to perfection. But if you feel the sauce is thicker, use pasta water to thin down the sauce. So reserve the pasta water if possible.
- You can also add a pinch of nutmeg if desired.
- Do not overcook the pasta, as it will turn mushy and will not taste good.
- Use high-fat whipping cream for the best results.
- Any leftover pasta alfredo can be stored in the refrigerator for up to 3 days.
What to serve with fettuccine alfredo?
You can serve fettuccine alfredo with- Protein: Grilled chicken, garlic butter shrimp, sausage, beef, or even meatballs.
- Salad: arugula salad, quinoa salad, or Caesar salad
- Vegetables: steamed, sauteed, or grilled mushrooms, broccoli, asparagus, and green beans.
- Bread: crusty baguette or ciabatta, garlic knots, etc
Nutrition
Calories: 417kcal | Carbohydrates: 5g | Protein: 6g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 426mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1550IU | Vitamin C: 21mg | Calcium: 155mg | Iron: 1mg