The Best Damn Fettuccine Alfredo On Earth!!!

I’ve been in love with fettuccine alfredo since forever. The rich and perfectly smooth parmesan sauce and thick noodles are enough to make anyone swoon. I consider this recipe my number one signature dish. This is the one I make when I really want to impress my guests. This recipe took about 10 years to perfect. Not to say that I screwed it up for 10 years but I never really wrote the recipe down and often played around with the ingredients until I hit that ultimate sweet spot. Over 10 years, you learn a lot about what works and what doesn’t. Fettuccine alfredo is one of those dishes you just don’t play around with. You follow the instructions and you never veer off the path, period! Deviations always lead to disaster.  It’s a cooking recipe that feels more like baking honestly. But it’s so worth it when you get it right! And that’s why I’m here, to lead you down the path of pasta righteousness. Here’s what you have to know in order to make the best damn fettuccine alfredo on earth!

No Roux!

Often a great sauce starts with a roux. For those of you that don’t know what that it, it’s simply butter, flour, and what ever base liquid the sauce calls for. The problem with an alfredo made from roux is that the flour dampens the rich cheesy flavor. You may worry about thickness but trust me, the cheese is all you need. 

Use real ingredients!

No substitutions ever! I’ve tried it with fake butter, half and half cream, milk, even powdered parmesan (gross!) Don’t ever do it. The sauce will curdle or just be wrong. You will cry and lament. Trust me I’ve been there. It has to be whipping cream (heavy or regular is ok) real butter, and real cheese! I couldn’t be more serious. If you find yourself lacking an ingredient and not wanting to go back out to the store, don’t make it with a substitution, save it for another night!

Cream cheese is key!

It’s really helps bind the parmesan to the liquid and make it ultra creamy. This is the secret ingredient that takes it right over the top and into heavenly decadence. 

Whisk like you’ve never whisked before!

 Once you add the cheeses, gently and continuously whisk until they are completely melted. Never walk away, never pause until it’s done. I always make sure my wine glass is reachable for this part because I know I’m not leaving the pot for at least the next 5-7 minutes. 

                          Not quite done.                                                      Done.

        

There you have it. My secrets to making the most amazing pasta dish ever! Ramp it up even more with some grilled chicken and sauteed mushrooms. Check out the notes below for instructions. I hope you enjoy!

 Check out these other great Italian Dishes!

The Best Damn Lasagna on Earth

The Best Damn Lasagna on Earth!

Italian Stew

Delicious Italian Stew. The perfect comfort food for a cold winter day!

 Baked Chicken Parmesan

 Baked Chicken Parmesan

Super Stuffed Shells

Super Stuffed Shells. Italian shells stuffed with sausage, spinach, roasted garlic, and sun-dried tomatoes. Small Town Girl Blog

 

The Best Damn Fettuccine Alfredo on Earth
Serves 4
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 1 lb fettuccine noodles
  2. 2 cloves minced garlic
  3. 1/2 stick unsalted butter
  4. 1 pint whipping cream (heavy or regular)
  5. 4 oz cream cheese
  6. 6 oz shredded parmesan or 3 cheese blend (romano, asagio, and parmesan)
  7. 2 tbsp dried Italian herbs
  8. 1 tsp garlic salt
  9. 1 tsp pepper
Instructions
  1. Cook fettuccine noodles according to package directions
  2. In a large sauce pan on medium heat, add garlic and melt butter.
  3. Pour in whipping cream and bring to a simmer.
  4. Add 1/2 shredded cheese and all the cream cheese into liquid and whisk consistently until the cheese is fully integrated.
  5. You'll know because your whisk won't have any cheese hanging off it.
  6. Add the other 1/2 of the shredded cheese and whisk consistently until the cheese is, again fully integrated.
  7. Turn heat down to low and let it sit for 10 mins to thicken. Stir occasionally.
  8. Add garlic salt and pepper to taste.
Notes
  1. Pasta: Traditionally, it's fettuccine. I prefer linguine myself but really any pasta you can eat with a fork is good.
  2. Chicken: Boneless skinless chicken breast goes great with this dish. How I prepare it is fairly simple: Sprinkle with Italian herb seasonings, pepper, and garlic salt. Grill it on your BBQ or George Foreman grill. Chop it up! Done!
  3. I also really like simply boiling, shredding, and mixing the chicken in with the pasta. Super yum!
  4. Mushrooms: Sautéed mushrooms are also an outstanding topping for this dish. Simply slice your mushrooms, put them in a skillet with olive oil, balsamic vinegar, diced garlic, and Italian herb seasoning. Sauté over medium heat. Drain or pat down with paper towels.
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26 Comments

  1. Reblogged this on The Ramblings of an Aspiring Small Town Girl and commented:

    Improved and Revamped Recipe!

  2. Sounds really good! Thanks for linking up with us at SNF! Pinned to our party board!

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  5. I actually have never tried making alfredo sauce by starting with a rue… I love the cheese flavor a milk and cheese based sauce gives you much better. This sounds amazing! Pinned to try.
    Mother of 3 recently posted…What I Won’t Be Doing in 2017My Profile

  6. ohhhh I needed a good secret recipe!!

  7. HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30

    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the website of “Il Vero Alfredo” .
    I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

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  13. Recipe looks AMAZING! One to do for company, for sure! I wouldn’t do it often…HIGH Calorie; OR…Have a nice salad and chicken with mushrooms and use Fettuccine as a side dish. OR just have it all and SPLURGE!!! 😀

  14. It’s what’s for dinner tonight. I couldn’t help myself and mayhave had a lick. We are having broccoli with it. Can’t wait to see what the gang says. This is our favorite italian dish as a whole.

  15. Excellent recipe! Halved it for one package of linguine- it was perfect!

  16. This seems like a delicious variation. Although a true Alfredo uses only cheese and butter and no garlic, I will be making this. The actual word for flour and butter base is a “roux” not rue.

  17. Yum! I halved the recipe because there was only 2 of us. I didn’t add garlic salt because mine was plenty flavorful and salty. I didn’t add the Italian herbs either but I can see how it would add color and flavor. I love the addition of the cream cheese, it adds stability to the sauce! Great recipe, will make again.

  18. What is the serving size? About 4?

  19. This was by far the BEST alfredo sauce I have ever made. Will be a keeper in our household. Thank you for sharing!

  20. How long will this hold in an air tight container in the fridge?

  21. Just made this recipe for dinner tonight! My family raved about it and gobbled it up! I used 4 garlic clove and linguine noodles. Also added a little of the Italian seasoning. It was pure perfection and will be on rotation from now on! Thank you for sharing!!! {served with the sautéed mushrooms and ciabatta bread}

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