Ina Garten Fettuccine Alfredo
This classic Ina Garten Alfredo recipe brings together the creamy goodness of Alfredo sauce with the rich flavor of fettuccine. Ina's version is simple yet elegant, made with just a few ingredients, perfect for a cozy dinner or a special occasion. Cream, butter, and Parmesan come together in perfect harmony to create a luscious, velvety sauce that envelops the pasta. With Ina’s signature style, this recipe is approachable, flavorful, and a guaranteed crowd-pleaser.
Equipment
- arge pot (for boiling pasta)
- Skillet or saucepan (for making Alfredo sauce)
- Wooden spoon or spatula (for stirring the sauce)
- Grater (for fresh Parmesan cheese)
- Strainer (for draining pasta)
- Large mixing bowl (optional, for tossing the pasta and sauce)
Ingredients
- 1 lb fettuccine pasta
- 4 tablespoons unsalted butter
- 2 cups heavy cream
- 1 ½ cups grated Parmesan cheese preferably fresh
- Salt to taste
- Freshly ground black pepper to taste
- 2 cloves garlic optional for added flavor
- Fresh parsley optional, for garnish
- ½ cup grated Pecorino Romano cheese optional, for a sharper taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Once done, drain the pasta, reserving about 1 cup of pasta water for later use.
- Prepare the Alfredo Sauce:
- In a large skillet or saucepan, melt the butter over medium heat. If you're using garlic, add it to the pan and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring it to a simmer. Reduce the heat and let the sauce simmer for about 5 minutes until it thickens slightly.
- Finish the Sauce:
- Once the cream has thickened, add the grated Parmesan (and Pecorino Romano, if using) to the sauce. Stir until the cheeses are fully melted, and the sauce becomes smooth and velvety. Season with salt and pepper to taste.
- Combine the Pasta and Sauce:
- Add the cooked fettuccine to the sauce. Toss the pasta in the sauce, making sure each strand is coated evenly. If the sauce is too thick, add a small amount of the reserved pasta water to loosen it up and reach your desired consistency.
- Serve:
- Serve the Alfredo immediately, garnishing with fresh parsley if desired. You can also add a sprinkle of extra Parmesan cheese for more flavor.
Notes
For a lighter version, you can substitute the heavy cream with half-and-half, though the sauce will be slightly less rich.
If you want to add some extra flavor, feel free to toss in some sautéed mushrooms, grilled chicken, or shrimp.
Using freshly grated Parmesan cheese is key for the best flavor and texture. Pre-grated cheese can be a bit grainy and doesn't melt as well.
For a touch of brightness, squeeze a little lemon juice over the top just before serving.
This recipe can easily be doubled if you're serving a larger crowd.