Fettuccine Alfredo

This fettuccine Alfredo is one of the simplest yet dreamiest dishes in existence, with parmesan, butter, heavy cream, and pasta tossed together right at the table. It only takes about 30 minutes total and is one of those perfect family dinners, since it's easy-peasy and everyone loves it.

This recipe is close to "real" fettuccine Alfredo, though I think reports vary as to what is "real" fettuccine Alfredo. I remember reading about the original recipe, which was made by a man in Rome named Alfredo. Isn't that just a CRAZY coincidence? Anyway, Alfredo's wife had morning sickness and couldn't keep anything down, so he mushed together a bunch of softened butter and grated parmesan cheese, tossed it in warm pasta, and she ate herself through her entire pregnancy.

Or so the story goes.

The first time I had "real" fettuccine Alfredo I was in New York City, which might as well have been the fettuccine Alfredo capital of the world because it was so darn divine. I was in the seventh grade and I watched as the waiter wheeled a cart to our table—a cart holding four ingredients: a platter full of piping-hot pasta (drained only seconds earlier), a plate of butter, a pitcher of cream, and scads of freshly grated parmesan cheese. A miracle occurred right in front of me as the waiter carefully added the ingredients to the piping-hot pasta, swirling the pasta gently with a large fork. Its heat melted and warmed the other ingredients into a sauce the likes of which I'd never imagined was possible on this earth.

I've been attempting to recreate that experience ever since. This is pretty close! Plus, it's only four ingredients (if you don't count the salt and pepper).

How do you get Alfredo sauce smooth?

The best thing you can do for a smooth, silky Alfredo sauce is use freshly grated parmesan cheese. It really is worth grating it yourself. Pre-grated parmesan that you buy from the grocery store tends to have anti-caking additives that prevent it from melting as well as the freshly grated stuff. Freshly grated parmesan also has a stronger, more pronounced flavor so it really shines in this dish.

Why did my Alfredo sauce separate?

This can happen if the sauce gets too hot. The base of Alfredo sauce is a simple mix of butter and heavy cream, and when it's heated too quickly or brought to a boil, it can break, meaning the fat separates from the sauce, leaving it greasy instead of smooth and creamy. To prevent this from happening, heat the butter and heavy cream over low heat just until they're heated through.

Is fettuccine Alfredo better with heavy cream or whipping cream?

This recipe calls for heavy cream, which has a slightly higher fat content than whipping cream. It makes the sauce exceedingly rich and creamy. Whipping cream works well too, though, if that's what you have on hand.

Can you make fettuccine Alfredo with half-and-half?

Heavy cream is definitely the better choice for this dish. Half-and-half will work, but it tends to form an Alfredo sauce that's not quite as thick and creamy. While we're on the subject... skip the milk! It's too thin.

How do you get Alfredo sauce to stick to the pasta?

The key is not to rinse the pasta so that it has some starch left on it. The only time you should ever rinse pasta is if you're making a cold dish like pasta salad. Adding some pasta water to the sauce can also help it coat the pasta a little better.

What can you add to fettuccine Alfredo?

There are dozens of variations of fettuccine Alfredo out there. If you're looking for ideas, try this steak fettuccine Alfredo or this shrimp Alfredo. You can also add sliced cooked chicken for a chicken Alfredo! Aside from adding protein, try a sprinkle of fresh herbs and lemon zest or juice to cut the richness of the cream, or toss in a vegetable like cooked asparagus.

How long does fettuccine Alfredo last in the fridge?

It will stay good for up to three days in an airtight container in the refrigerator. Reheat it over low heat on the stove, splashing in a little extra cream to bring it back to its smooth, creamy consistency. The key is to reheat it gently so the sauce doesn't separate.