Can I use milk instead of half and half?

You can substitute milk, but your sauce won't be as rich and creamy. If using milk, reduce the amount slightly and increase the butter and cheese to maintain richness. For an even richer sauce, heavy cream works beautifully too.

Why did my sauce turn out grainy?

Grainy sauce typically results from heat that's too high or pre-packaged cheese with anti-caking agents. Make sure to remove the pan from heat before adding cheese, and always use freshly grated Parmesan for best results.

Can I make this recipe with gluten-free pasta?

Absolutely! The sauce works wonderfully with gluten-free pasta. Just substitute the all-purpose flour with a gluten-free alternative like rice flour or a 1:1 gluten-free flour blend for the roux.

How can I make this healthier without sacrificing creaminess?

Try using whole milk instead of half and half, reducing the butter slightly, and increasing the amount of reserved pasta water to maintain creaminess. You can also add pureed cauliflower to the sauce for added creaminess with fewer calories.

Creamy Fettuccine Alfredo Recipe

Name: Creamy Fettuccine Alfredo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound fettuccine; 1 tablespoon salt (for pasta water); 1/4 cup salted butter; 1/4 cup all-purpose flour; 4 cups half and half; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1 1/2 cups grated Parmesan cheese

Description

This creamy fettuccine Alfredo is a rich, indulgent dish packed with flavor. With perfectly cooked fettuccine coated in a velvety, Parmesan-infused Alfredo sauce, this Italian classic is sure to impress. It’s simple, quick to prepare, and delivers a restaurant-quality meal right in your kitchen.

Ingredients

Units Scale

Pasta

1 pound fettuccine
1 tablespoon salt (for pasta water)

Sauce

1/4 cup salted butter
1/4 cup all-purpose flour
4 cups half and half
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups grated Parmesan cheese

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Instructions

Cook the fettuccine
Bring a large pot with about 4 quarts of salted water to a boil. Add 1 tablespoon of salt and cook 1 pound of fettuccine according to the package instructions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. Drain the pasta and set aside.
Prepare the roux
In a large skillet over low heat, melt 1/4 cup of salted butter. Once melted, whisk in 1/4 cup of all-purpose flour. Stir constantly to form a smooth paste. Increase the heat to medium and cook for about 2 minutes, until the flour turns a light golden color.
Make the sauce base
Gradually add 4 cups of half and half to the flour mixture, whisking continuously to avoid lumps. Stir in 1 teaspoon of garlic powder and 1/2 teaspoon of salt.
Simmer and add Parmesan
Bring the sauce to a simmer while whisking constantly. As soon as it reaches a simmer, turn off the heat and stir in 1 1/2 cups of grated Parmesan cheese. Continue stirring until the cheese fully melts and the sauce becomes creamy.
Combine the pasta and sauce
Add the drained fettuccine to the skillet and toss it in the Alfredo sauce until evenly coated. Adjust the sauce consistency by adding some reserved pasta water if needed.
Serve
Remove the skillet from the heat. The sauce will thicken as it cools. For an extra touch, garnish the fettuccine Alfredo with freshly grated Parmesan cheese before serving.

Notes

To prevent lumps in the sauce, whisk constantly while adding the half and half.
Use fresh Parmesan cheese for optimal flavor and creaminess. Pre-grated Parmesan may not melt as smoothly.
If reheating leftovers, add a splash of milk or cream to restore the sauce’s consistency.
Pair this dish with a simple side salad or some garlic bread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 620mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 16g
Cholesterol: 65mg