Garlic Fettuccine Alfredo
Equipment
- Small pot
Ingredients
Pasta & Sauce
- 6 oz fettuccine
- 10 cloves of garlic, finely minced
- 2 tbsp butter
- ¾ cup heavy cream
- ½ cup grated parmesan
- Salt and black pepper, to taste
Optional Garnishes
- Extra parmesan
- Chives
- Black Pepper
Instructions
- Finely mince a bunch of garlic. Boil your fettuccini one minute before al dente and reserve some pasta water before draining.
- In a pan, melt the butter over medium heat. Add the cream, garlic, salt, and pepper, then bring to a gentle simmer.
- Once simmering, add the parmesan and stir until the sauce begins to thicken. Add the cooked fettuccini and a splash of pasta water, tossing until the sauce clings to every strand.
- Serve the pasta in a bowl and optionally garnish with more parmesan, black pepper, and chives.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
Why This Garlic Fettuccine Alfredo Is Always Popular
Every Thanksgiving, there is someone who asks “Who made the pasta?” and it’s always the biggest compliment! The sauce is super creamy, balanced by the garlic, and clings to every strand of pasta perfectly. I love making this Garlic Fettuccine Alfredo because it’s a rare combination of quick, easily scalable for dinner parties, cheap, and delicious! It’s also super versatile. I’ve brought this to potlucks, dinner parties, and even just made it for myself on a weeknight and topped with some leftover chicken. No matter how big or small the crowd, there’s never any leftovers!
What Makes This Garlic Fettuccine Alfredo So Good
I’ll give you the short answer: it’s the garlic! I like to use 10 cloves, which I know sounds like a lot, but once they’re finely minced and simmered in the cream, they turn into a rich and nutty base for the sauce. That flavor is further emphasized by the parmesan, which creates a sauce that’s rich but balanced. It’s salty, buttery, and it’s never too heavy. Once you add in a little pasta water, the sauce turns glossy and thickens, which helps it cling to the pasta and turns it into that restaurant quality dish!
Ingredients You’ll Need To Make Garlic Fettuccine Alfredo
Noodles & Sauce
- 6 oz fettuccine
- 10 cloves of garlic, finely minced
- 2 tbsp butter
- ¾ cup heavy cream
- ½ cup grated parmesan
- Salt and black pepper, to taste
Optional Garnishes
- Extra parmesan
- Chives
- Black pepper
How to Make Garlic Fettuccine Alfredo
Mince your garlic and boil the fettuccine a minute before al dente. Save a little pasta water, then drain.
In a pan, melt the butter over medium heat. Add the cream, garlic, salt, and pepper, then bring to a gentle simmer.
Once simmering, stir in the parmesan and let the sauce thicken slightly.
Add the pasta and a splash of pasta water, tossing until the sauce coats every noodle.
Plate it up and garnish with extra parmesan, a grind of black pepper, and some chopped chives if you like.
Tips & Variations
Use fresh garlic!
Pre-minced garlic won’t give you the same flavor. Take the time to mince it yourself. I like to buy the pre-peeled fresh cloves of garlic to save a bunch of time.
How to adjust the thickness?
If your sauce gets too thick, add a bit more pasta water to loosen it up.
Which protein works best with this?
I personally like to top it with grilled chicken or shrimp, but really anything works!
Add a little bit of spice!
If you like things a little spicier, a pinch of red pepper flakes adds the perfect little kick!
For more balance
If you want your sauce to be even more balanced, add a squeeze of lemon right before serving. It helps adds acidity that balances the richness.
Frequently Asked Questions
Can I make this ahead of time?
The sauce is best fresh, but you can make it in advance. Reheat gently, adding some hot water if necessary, and toss with freshly cooked pasta when you’re ready to eat.
What pasta works best?
Fettuccine is ideal for holding onto creamy sauces, but linguine or tagliatelle work great too.
How do I make it dairy-free?
Substitute with any plant-based cream and butter, and use vegan parmesan or nutritional yeast. The flavor’s a little different, but it’s still super delicious!
What’s the best way to store leftovers?
Store in an airtight container for up to 3 days. Reheat gently with a splash of cream, milk, or water to loosen up the sauce.
Try These Next
- Want something even creamier? Check out my Gochujang Carbonara!
- Need an easy side dish to bring to a party? Don’t miss my Garlic Fried Rice!
- Looking for something even creamier? Try my Garlic Parmesan Chicken Tenders!
