Fettucine Alfredo

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This simple, classic Fettucine Alfredo recipe is so easy to make, you'll wonder why you ever used the jar kind! Just a few simple ingredients!

Course Pastas

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 380kcal

Author Yumna Jawad

Equipment

Ingredients

1 pound fettuccine pasta
½ cup butter
½ cup milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup finely grated Pecorino Romano cheese
½ cup finely grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Drain, reserve 1 cup of pasta water, and set aside.
In a large saucepan over medium heat, melt the butter. Slowly add the milk, then season it with salt, pepper, and garlic powder. Stir to warm the milk for 5 minutes.
Transfer the reserved cooked pasta on top of the butter and milk mixture. Add the reserved pasta water and stir until the sauce clings to the pasta.
Turn off the heat, add the grated cheeses and stir until the sauce has thickened and well combined with the pasta, about 5 more minutes. Serve immediately.

Notes

Storage: The pasta can be stored in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop (adding a little water to help loosen the sauce) or in the microwave until the pasta's warmed through.

Nutrition