Serve with homemade garlic bread for a fantastic meal. Fettuccine Alfredo is an all-time favorite among pasta lovers, and this ultimate guide will show you how to make it to perfection. The recipe has been tried and tested, guaranteeing fantastic results every time. Follow this guide to make a restaurant-quality meal in your home kitchen.
Step By Step Instructions
Begin by cooking one pound of Fettuccine pasta in a large pot of salted water until just underdone. It will finish cooking in the sauce, so it’s important not to overcook it. Reserve a half cup of the pasta cooking liquid before draining the pasta.
Panko Chicken: Breaded chicken cutlets are a classic pairing with Alfredo sauce. Crispy and golden brown, serve them alongside the pasta. Garlic Shrimp: Garlicky shrimp is another classic pairing. Serve them on the side over the pasta. Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are healthy and delicious side dishes that all pair well with Fettuccine Alfredo.
Make Ahead: You can prepare the sauce in advance and refrigerate it for up to 3 days. When you’re ready to serve, warm the sauce, cook the pasta and finish following the recipe. Storing Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat the pasta gently on the stovetop or microwave, adding a little cream or milk to loosen the sauce. However, Alfredo sauce won’t be as creamy or velvety as when it’s freshly made, so it’s best to enjoy it immediately if possible. To reheat frozen Fettuccine Alfredo, thaw it in the refrigerator overnight. Then, reheat it gently in a pan over low heat, adding a little cream or milk to thin out the sauce if needed. It’s important to reheat the pasta slowly to prevent the sauce from separating or becoming grainy. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. While the pasta is cooking, heat 2 cups of heavy cream in a deep sauté pan over low-medium heat. Once heated, add eight tablespoons of butter along with one peeled garlic clove (optional) and whisk gently until melted. Mix in a pinch of nutmeg, followed by ¾ cup of freshly grated Parmesan cheese. Season the sauce with freshly grated black pepper, and taste it before adding any additional salt. Keep in mind that Parmesan cheese can be quite salty on its own, so it’s best to avoid over-seasoning. Simmer over medium heat for 5 to 7 minutes to thicken the sauce. Then remove and discard the garlic. Add the cooked pasta and parsley and toss gently to coat it in the Alfredo sauce. Cook until the pasta is al dente. If the sauce gets too thick, add some of the reserved pasta water a little at a time until it reaches your desired consistency. This water is full of flavor and velvety starch that thins out the sauce without diluting its flavor. Taste for seasoning and add salt to taste. Serve immediately and enjoy every last bite.
