If you’re looking for a real authentic Alfredo Sauce, made the traditional way, you’re coming to the wrong place. However, you want a quick and easy, absolutely delicious Homemade Fettuccine Alfredo that actually tastes authentic and that you can use for lots of different things, you’ve found it. Right here. This one. The sauce is what makes the meal and it can go so far, and be used for so many things.
This is a recipe re-do. I am beginning to pull some recipes out of the archives and remake them again so I can post an updated version. This Homemade Fettuccine Alfredo made the list and we couldn’t wait to share it again.
This Homemade Fettuccine Alfredo is one of our favorites. It’s an easy go to meal, and I almost always have the ingredients on hand to make it. I especially love serving this on date nights or special occasions with a glass of wine and some grilled balsamic drizzled veggies on the side. Yum!
I do have a few tips to make it go smoothly. It also doesn’t matter if you want to use fat free or low fat ingredients. It will still come together beautifully making this a truly versatile recipe, or the jumping off point for your own!
I remember my grandma making something very similar to this when I was little. It took me years to find a recipe that was similar enough to hers that I could tweak to fit our taste and be like hers.
We use this Alfredo sauce for pasta, pizza, grilled veggies and even to dip bread sticks in. I can think of so many amazing ways this would totally perk up even a simple grilled chicken breast or a side dish of grilled asparagus. And don’t be afraid to add in sausage, grilled shrimp, grilled chicken or even veggies like broccoli and asparagus. Chopped tomatoes are amazing.
- You can use low fat cream cheese or even fat free. You can use skim milk, though I prefer it with either 1% or 2%.
- Readers in the past have suggested that it tastes too much like cream cheese, but then they admit to changing how much Parmesan they used or omitting the garlic. The ingredients are what makes the sauce. If you make too many changes you will need to account for those by changing other aspects. If you make it as is, you will taste Alfredo sauce. It’s amazing.
- When you put the cream cheese in, you will notice it starting to curdle. Do NOT freak out. You didn’t do anything wrong. It will happen. Keep whisking. Once you add the milk it will all come together and smooth out into a rich, creamy sauce. Trust that it will work.
- ONLY IF YOU FEEL LIKE IT: If after melting the butter and melting the cream cheese as much as possible, you want to take another step, if you have an electric mixer or stand mixer, try using it to blend the garlic, melted butter and cream cheese together. While that’s mixing, add the milk in a little at a time. It will thicken up very nicely. Mix in the Parmesan, herbs and seasonings. Simply pour the thickening mixture back into the hot pan and continue heating for a few minutes. This step is not part of the original directions because I don’t do it every time. I’ve only done it a few times when I am short on time.
- Sauce thickens upon standing. If you keep turning up the temperature you will ruin the sauce. It will be much runnier while hot. When you remove it from the heat and pour it over your pasta or let it stand for a few minutes, you will have a rich, thick, creamy sauce.
- Use fresh Parmesan Cheese. Not the stuff in the green can or any other can. For some reason it makes it “gritty” in this recipe. Our cheese department has freshly grated Parmesan Cheese available so yours probably does too, and if not, you can buy a block and simply grate it yourself. You will thank me for using fresh.
Let’s make some Homemade Fettuccine Alfredo!
Homemade Fettuccine Alfredo
- 1/2 cup unsalted butter
- 2 teaspoons minced garlic use less if you don't like a lot of garlic
- 8 oz. cream cheese
- 1 1/4 cup milk
- 6 ounces fresh grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon nutmeg
- chopped fresh parsley or basil for garnish
- 1 8 oz. box fettuccine noodles cooked
In a saucepan on the stove, melt the butter over medium heat.
Once the butter is melted, add the garlic and saute for around 1 minute.
Add the cream cheese and whisk until it begins to melt. It will curdle somewhat, read my tips above on working with this.
Begin adding the milk a little a time and whisk in between each addition until smooth and no lumps.
Once milk is fully incorporated, stir in the Parmesan cheese, black pepper and nutmeg.
Remove from heat.
Sauce will begin to thicken as it cools.
Toss with fettuccine noodles.