Fettuccine Alfredo

Fettuccine Alfredo
Alfredo Fettuccine Header

Boiled Al Dente Fettuccine carried over from the pot to a pan of Creamy Buttery Rich Homemade Alfredo Sauce to finish together for a really nice Fettuccine Alfredo dish. The Best Homemade Alfredo Sauce is made with equal amounts of Butter & Parmigiano Reggiano and lots of it. With Cream, and a few other ingredients for my version of an Alfredo Sauce that is Buttery Rich, with rounded Flavors and exaggerated Creaminess that will have you licking your lips.

The Sauce has a unique viscosity, almost airy like, and gets thicker and thicker as you are eating it, something I really enjoy with this dish. At the end of it, you got a thickened Cream Sauce that can be scraped up with the last bite of Garlic Bread, just deliciously good.

The main flavor that should always come through is a Buttery Cheese flavor. Anything else added would be to support the Creaminess or the Butter & Cheese Flavors. This recipe does just that for an outstanding and satiating meal.

Fettuccine Al Burro

Americanized Alfredo Fettuccine or Fettuccine Alfredo is derived from the Italian dish Fettuccine Al Burro. Possibly even further back with Roman Macaroni. Where all kinds of ingredients were sometimes added in, including milk. But always contained Butter & Cheese.

Fettucine Al Burro

Fettuccine Al Burro

Made with Butter & Parmigiano Reggiano in equal amounts, and Pepper to taste. The Pasta water is used to create the creamy sauce.

Alfredo Sauce Ingredients

  • Cream & Water
  • Butter
  • Parmigiano Reggiano
  • Flour
  • Seasoning
10 percent cream

Cream

10 % Cream is used. This can be substituted with Whole Milk using both the amounts of Water and Cream. So either 1 Cup of 10 % Cream with 1 1/2 C of water or 2 1/2 Cups of Whole Milk.

Heavier Creams can be used and will create a thicker Sauce, so you may have to adjust with extra pasta water.

Gay Lea Butter

Butter

Weigh out 100g of Real Salted Butter using a digital scale. The same amount as Parmigiano Reggiano.

100 g Freshly Grated Parmigiano Reggiano

Parmigiano Reggiano

Use a digital scale to weigh out 100 g of freshly grated Parmigiano Reggiano.

It’s a little over 3 Cups of non-packed freshly shredded Parmigiano Reggiano. So you’re going to be here for a while grating the Cheese. Do this while bringing the pot of salted water to a boil, and just refrigerate the finely grated Cheese until needed.

In commercial grade Alfredo Sauce, Romano Cheese is usually included and does help to offer up some nutty tones and balance the cream.

Flour

Flour is used to thicken the sauce just a bit and is why the sauce is simmered while the pasta boils to cook out the Flour taste. As well as concentrate the flavors and reduce a bit. It also keeps the sauce hot and ready for the Fettuccine to be transferred over and mixed in.

Starch is almost always used instead of Flour in commercial grade Alfredo Sauce. Which has the thickening power of twice that of Flour. Sometimes Eggs are used to thicken Alfredo Sauce as well.

Alfredo Sauce Seasoning

Your typical Alfredo Sauce seasoning may contain Salt, Garlic & Onion Powder, Pepper and in commercial blends MSG & Sugar are often added.

Herbs that can be added include Italian Seasoning, Parsley, Basil, Rosemary, Oregano. Spices may include Chili Flakes, Cayenne Pepper and Nutmeg. In fact, during the renaissance period in Rome. Sugar, Cinnamon & Nutmeg were often used to season almost everything and may be the reason why Alfredo Sauce works so well with sweet ingredients.

Besides the Onion, Garlic and White Pepper used to season this Alfredo Sauce. There are two main ingredients that really boost the butter flavor and exaggerate the creaminess. Just the addition of these two ingredients is going to elevate the Alfredo Sauce.

Butter Popcorn Seasoning

Butter Popcorn Seasoning

To boost the Butter Flavor even more without adding in extra butter, and it does an excellent job.

Cream of Tartar

Cream of Tartar

Cream of Tartar is exceptional at exaggerating the creaminess of a particular dish and introducing an Airy or light viscosity to the sauce, especially when Dairy or Eggs are involved.

Alfredo Sauce

The Alfredo Sauce is started once the Fettuccine goes into the Pot of Salt Water. Just combine all the ingredients except the finely grated Parmigiano Reggiano into a sauce pan. Start heating it up over medium heat when the Pasta goes in to boil in salted water. Whisk the Alfredo sauce frequently while it is simmering.

If you want to include a minced Garlic Clove or two instead of Garlic Powder, then you can add the Butter to the Pan first and sauté the Garlic for a few seconds, do not brown it. Then add in the rest of the Sauce ingredients except the Cheese to simmer while the Pasta Boils.

Alfredo Sauce

Alfredo Sauce

Makes about 600 g of Alfredo Sauce.

  • 1 1/2 C Water
  • 1 C 10 % Cream
  • 100 g Parmigiano Reggiano – finely grated
  • 100 g Butter
  • 2 Tbl All Purpose Flour
  • 1/2 tsp Butter Popcorn Seasoning
  • 1/4 tsp Onion & Garlic Powder, Cream of Tartar – each
  • 1/8 tsp White Pepper – or more, can be substituted with Black Pepper

Alfredo Sauce consistency

Homemade Alfredo Sauce is a time sensitive dish because of the ingredients that are added to thicken the Sauce, start to solidify when cooled down. Also, the amount of Pasta used and the carried over starches and water from both the Pasta Water and Pasta. The more Pasta, the thicker, and the less pasta, the more thinner.

This recipe for Alfredo Sauce is ideal for 300 g of Fettuccine, This can be stretched out to 400 g with added pasta water and I often do. Or I save half of the sauce and just cook up 200 g of Fettuccine and use the Pasta water to adjust the consistency.

To thin out the Alfredo Sauce, add more Pasta water or first let it cool for about 5 minutes, so you get an idea of how thick the sauce will go. Then add the still hot Pasta water to adjust the consistency and mix again before serving.

The same with leftover Alfredo Fettuccine or Alfredo Sauce, if any. Once completely cooled, it will be at its thickest. Before refrigerating, add the Pasta water to adjust the consistency and then refrigerate.

Fettuccine

Weigh out 300g – 400 g of Fettuccine in a Tall glass and set this aside. Boil in 16 Cups of Water with 2 Tbl of Sea Salt. This will take anywhere from 13 to15 minutes. Once the Pasta is al Dente, scoop it out with tongs and go directly to the pan of simmering Alfredo Sauce.

Use the Pasta water to adjust the consistency. Just keep in mind that the Alfredo Sauce will initially be thin. Once it cools down a bit, it starts to thicken and stick to the Pasta.

Weighing 200 g Long Pasta

Fettuccine

Weigh out 300g – 400 g of Fettuccine in a tall glass and set aside until ready to boil.

Fettuccine Alfredo Ratios

The general ratio of Pasta to Sauce is 100 g of Pasta to 200 g of Sauce for a single serving.

For this recipe, the Alfredo Sauce (about 600 g) can be stretched out for 400 g of Fettuccine with the addition of more Pasta Water.

How to Cook Fettuccine Alfredo

Boil the Pasta (300g-400g) in Salted Water (16 Cups Water & 2 Tbl Sea Salt) and simmer the Alfredo Sauce (about 600g) in a Large Pan without the Cheese. Once the Pasta is Al Dente, scoop it out with tongs and go directly to the pan of Alfredo Sauce, carrying over the Pasta Water.

Mix well, adding in the Cheese and constantly toss the Pasta. Remove from the heat and let sit for 5 minutes before mixing once again and serving.

Fettuccine Alfredo

Fettuccine Alfredo

The Pasta Water and Starches in the Pasta itself will assist in thickening the sauce a bit more. It is also the constant tossing of the Pasta that rubs off Starches for further thickening.

Allow this to sit off heat for 5 minutes before mixing and serving.

Fettuccine Alfredo Timing

The Alfredo Sauce is started when the Pasta goes into the Boiling Salted Water to cook until Al Dente.

It takes about 13–15 minutes for the Pasta to be ready. During which the Sauce will simmer over medium heat to cook out the Flour taste and reduce a bit. From here, the Pasta is added directly to the Sauce with Cheese and mixed well. Pasta water is added to adjust the consistency if needed. More so when using 400 g of Pasta.

Allow the Alfredo Fettuccine to cool for 5 minutes before mixing and serving. It is during this time that the Alfredo Sauce will thicken slightly and start adhering to the Pasta very well. You can also add the still Hot Pasta water from the Pot to adjust the consistency right before serving. Don’t allow it to sit for much more than 5 minutes, because the Sauce starts to really thicken as it cools down. Although, if you find yourself in this position, add more pasta water to adjust.

Alfredo Fettuccine Plate

Fettuccine Alfredo

A Satiating plate of Creamy Fettuccine Alfredo with that unique viscosity from the Cream of Tartar and Rich Buttery taste from both the Butter & Popcorn seasoning. Loaded Umami flavors from lots of finely grated Parmigiano Reggiano.

Fettuccine Alfredo Ideas

This dish lends itself to additional ingredients added in to a variety of dishes. But with that same Buttery Rich Creamy Cheese Flavors. No matter what additional ingredients are added, the Alfredo Sauce is started when the Fettuccine goes into the pot of Salted water to cook until Al Dente. All other ingredients are cooked prior to that.

With variations to the Classic Alfredo Fettuccine. Which one are you going to try next?

Chicken & Broccoli Alfredo

  • Dice 1 Chicken Breast and chop 1 crown of Broccoli. Add the Diced Chicken to the Pot of Boiling Salted water and let cook for 3 minutes.
  • Then add in the Broccoli and cook for 3 minutes.
  • Scoop both the Chicken & Broccoli out into a bowl and set aside to add back in with the Pasta & Alfredo Sauce at the end.
  • After the Chicken & Broccoli have been cooked and set aside. Add the Pasta to the boiling salted water and start the Alfredo Sauce.
Chicken Broccoli Alfredo Fettuccine

Chicken & Broccoli Fettuccine Alfredo

With added diced Chicken Breast and Broccoli.

Chicken & Bacon Alfredo

  • Chop the Bacon to the desired size and cook crispy in a skillet over medium heat. Drain out the bacon grease and save this for other recipes.
  • Add in the diced Chicken Breast and cook through while mixing, or boil the diced Chicken in the pot of salted water.
  • Empty both the Bacon & Chicken into a bowl to set aside and add back in at the end.
  • Use the Alfredo Sauce without the Cheese to add to the pan and pick up the Bacon Fond. At the same time, start boiling the Pasta and continue with the recipe.
Bacon and Chicken Alfredo

Chicken & Bacon Fettuccine Alfredo

With added diced Chicken Breast & Bacon.

Bacon Alfredo

  • Chop the Bacon to the desired size and cook crispy in a skillet over medium heat. Drain out the bacon grease and save this for other recipes.
  • Scoop out the Bacon or leave it in the pan, depending on if you want crispy bacon or softened bacon.
  • Add the Pasta to the Boiling salted water and the Alfredo Sauce without the Cheese to the Pan to pick up the fond and continue with the recipe.
Bacon Alfredo

Bacon Fettuccine Alfredo

With added chopped Bacon. Parsley and Aleppo Chili Flakes to garnish.

There are other ingredients that can be added, like Sautéed or Seared Mushrooms. Fried Shrimp, Pancetta or Guanciale, etc. In all cases, prepare and cook the additional ingredients and then start boiling the Pasta while at the same time starting the Alfredo Sauce.

Oven Baked Garlic Bread

Garlic Bread

A side of Garlic bread is a very nice and satisfying addition.

Alfredo Fettuccine Pin

Fettuccine Alfredo

Buttery Rich, with rounded Flavors and exaggerated Creaminess that will have you licking your lips with this Fettuccine Alfredo dish.
Al Dente Fettuccine is carried over from the Pot of Salt Water into the Sauce pan of Alfredo Sauce, with Parmigiano Reggiano and mixed well to finish. Set aside to let cool for 5 minutes, so the sauce can thicken a bit. Mixed again before serving.
Prep Time15 minutes
Cook Time20 minutes
Servings: 4 portions

Equipment

  • 1 Pasta Pot
  • 1 Deep Sauce Pan
  • 1 Pair of Tongs
  • 1 Digital Scale
  • 1 Fine Grater & Bowl for the Parmigiano Reggiano
  • 1 Larger Bowl for the Alfredo Sauce
  • 1 Tall Glass To weigh the Pasta
  • 1 Steel Whisk

Ingredients

  • 400 g Fettuccine
  • 16 C Water
  • 2 Tbl Sea Salt

Alfredo Sauce

  • 1 1/2 C Water
  • 1 C 10 % Cream
  • 100 g Butter - not margarine
  • 100 g Parmigiano Reggiano
  • 2 Tbl Flour
  • 1/2 tsp Butter Popcorn Seasoning
  • 1/4 tsp Cream of Tartar, Garlic Powder & Onion Powder - each
  • 1/8 tsp White Pepper

Instructions

  • Weigh out the Pasta to set aside and fill the Pasta Pot up with Water and Sea Salt. Bring to a boil on the back burner.
    Combine all the ingredients for the Alfredo Sauce into a large Bowl except for the Cheese and whisk. Finely grate the Parmigiano Reggiano into a Bowl and set aside for now.
  • Once the water is boiling, place the Fettuccine in and start the Alfredo Sauce by emptying the Bowl of Alfredo Sauce into a large Saucepan and heating up over medium heat. Whisk frequently and continue to do so as the Pasta Boils for 13–15 minutes, or until Al Dente.
  • Scoop the Fettuccine out of the Pot with Tongs and go directly into the simmering Alfredo Sauce, carrying over some pasta water. Add the Cheese and Mix well with the Tongs and finish coking for about 3–5 minutes while frequently mixing it around.
  • Set aside for 5 minutes to cool slightly, which will give the sauce time to thicken a bit more.
    Right before serving, a bit of still hot Pasta Water can be added to adjust for consistency if needed. Give the Pasta another mix before plating and serving right away.

Notes

If adding in other ingredients such as diced Chicken or Broccoli. These can be boiled in the Salted Pasta Water. Boil the diced Chicken for 3 minutes, then add the Broccoli and boil another 3 minutes. Scoop out and set aside. Then add the Fettuccine and start the Alfredo Sauce.
If adding in Bacon, Pan Fry chopped Bacon over medium heat until crisp. Strain out the Bacon Grease to save for other recipes and leave the Bacon in the pan or set it aside to add back in later on. Then add the Fettuccine to the Pot of Salted Water and start the Alfredo Sauce.  
Course: Main Course, Side Dish
Cuisine: American, Canadian
Keywords: Alfredo Fettuccine, Alfredo Sauce, Fettuccine Alfredo
Author: JAH
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