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There are some essential recipes that everyone should have in their back pocket, and this Creamy Fettuccine Alfredo is one of them!
Growing up, if there was Fettuccine Alfredo on the menu at a restaurant, you better believe that I was ordering it. It’s a childhood favorite and the rich, decadent sauce is simple to make and absolutely irresistible; making it restaurant-worthy if you ask me. This recipe is absolutely at the top of the list as my kids’ favorite recipe right now. In fact, it’s become their most requested recipe when they have sleepover parties at the house. Their friends always devour their plates and beg me to send the recipe to their parents!
And while the flavor is impressive, I think the short ingredient list is just as impressive!
Here’s What You’ll Need:
- Fettuccine or Linguine Pasta
- Unsalted Butter
- Fresh Garlic and Garlic Powder
- Heavy Cream
- Fresh Parsley
- Lemon Juice
- Salt, Pepper, Red Pepper Flakes
Step One: Cook Your Pasta
You’ll start by cooking your pasta according to the package directions. Fettucine or linguine both work great here but, of course, use whatever pasta you have on hand or prefer. But one non-negotiable — salting your water! I know 1 tablespoon seems like a lot, but it is a must. Another must is to save 1/2 cup of your pasta water before draining your pasta!
Step Two: Meanwhile, Start Your Sauce
While your pasta is cooking, you can go ahead and get started on your sauce. You’ll start by sauteeing the minced garlic and crushed red pepper flakes in butter. Be sure to watch this closely as the garlic can burn easily! Once softened, you’ll add the heavy creamer, parsley, garlic powder (for an extra flavor boost), and black pepper.
Step Three: Cheese, Please!
Once your sauce base is started, you’ll add the freshly grated or shredded parmesan. I find grating my own to make this recipe even better versus buying a store-bought grated cheese. Simmer, and stir, until the cheese is melted into the sauce.
Step 4: Add Your Pasta
And now you’re almost done! As mentioned above, be sure to reserve 1/2 cup of pasta water before draining your pasta off as it will help finish your sauce. Once drained, add the pasta to the sauce and begin to toss. Add the lemon juice then if your pasta seems dry, or the sauce is too thick, add the starchy pasta water 1/4 cup at a time and toss until your preferred consistency.
Step 5: Taste, Garnish, Enjoy!
After your pasta is combined with the sauce, don’t forget to taste it and add salt! While the parmesan does have a saltiness, you will still need salt. Divide among your bowls and garnish with more parmesan, parsley, freshly ground black pepper, and red pepper flakes if you like a little heat like me.
The Creamy Fettuccine Alfredo is seriously so simple to make, you’ll never want to purchase the one out of the jar from the grocery store again! While this recipe is great served as-is (and what my kids prefer), I love serving mine topped with grilled chicken and grilled asparagus. It’s also great alongside a simple green side salad for some added freshness! No matter how you serve this, I know you will absolutely love it.
Creamy Fettuccine Alfredo
- 12- ounces fettuccine or linguine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes, plus more for serving (optional)
- 1 cup heavy creamer
- 2 tablespoons minced parsley leaves, plus more for serving (optional)
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper, plus more for serving
- 1 cup freshly grated or shredded parmesan, plus more for serving
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt to taste
- Bring a large pot of water to a rolling boil. Once boiling, add the pasta and plenty of salt (I add 1 tbsp) and cook according to package directions.
- Meanwhile, in a large skillet, heat the butter over medium heat. Add the minced garlic and crushed red pepper flakes and cook, stirring, being careful not to burn, about 2 minutes.
- Add the heavy creamer, parsley, garlic powder, and black pepper and whisk until well combined. Bring to a light simmer and reduce the heat to medium-low.
- Add the parmesan and whisk until well combined, continue to simmer lightly until the cheese is melted and well incorporated into the sauce and not stringy, about 4 minutes.
- When the pasta is ready, reserve ½ cup of the pasta water then drain the pasta. Add the pasta to the sauce and toss until well combined. Add the lemon juice and more salt, to taste (I add about 1 teaspoon) and if the pasta seems dry or the sauce is too thick, add pasta water as needed, ¼ cup at a time, until the sauce thins out slightly and coats the pasta until it is nice and glossy.
- Serve as-is or with grilled chicken on top.
Nutrition information is automatically calculated, so should only be used as an approximation.