What’s the difference between Alfredo sauce and white sauce?

While both are creamy, Alfredo sauce is traditionally made with butter, heavy cream, and parmesan cheese, creating a richer and more decadent texture. White sauce, or béchamel, is a French base sauce made from butter, flour, and milk, and is generally lighter and more neutral in flavor.

Can I make Fettuccine Alfredo ahead of time?

Fettuccine Alfredo is best served fresh, as the sauce can thicken and separate when reheated. However, you can prepare the Alfredo sauce in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat and add a splash of cream or milk to bring back its creamy consistency before tossing with fresh pasta.

Why is my Alfredo sauce grainy or clumpy?

This usually happens if the heat is too high when adding the parmesan, or if you’re using pre-grated cheese that contains anti-caking agents. For a smooth, velvety homemade Alfredo sauce , always use freshly grated parmesan and reduce the heat before mixing it in.

Fettuccine Alfredo – Best Homemade Recipe

Name: Fettuccine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound fettuccine pasta: Provides the base for the dish and holds the sauce well.; 1/2 cup (1 stick) unsalted butter: Adds richness and smooth texture to the sauce.; 2 cups heavy cream: Creates a creamy, velvety consistency.; 4 garlic cloves, minced: Infuses the sauce with deep savory flavor.; 1 1/2 cups freshly grated parmesan cheese: Adds cheesy depth and thickness to the sauce.; Salt and freshly ground black pepper, to taste: Enhances and balances the flavors.; Chopped parsley (optional): For garnish and a touch of freshness.

Description

This Fettuccine Alfredo recipe is a creamy, rich, and comforting Italian pasta dish made with just five simple ingredients: butter, heavy cream, garlic, parmesan cheese, and fettuccine noodles. It’s quick to prepare, perfect for weeknights or special occasions, and delivers restaurant-quality flavor in under 30 minutes.

Ingredients

Scale

1 pound fettuccine pasta: Provides the base for the dish and holds the sauce well.
1/2 cup (1 stick) unsalted butter: Adds richness and smooth texture to the sauce.
2 cups heavy cream: Creates a creamy, velvety consistency.
4 garlic cloves, minced: Infuses the sauce with deep savory flavor.
1 1/2 cups freshly grated parmesan cheese: Adds cheesy depth and thickness to the sauce.
Salt and freshly ground black pepper, to taste: Enhances and balances the flavors.
Chopped parsley (optional): For garnish and a touch of freshness.

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Instructions

Bring a large pot of salted water to a boil. Cook the fettuccine pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and stir to combine. Simmer the mixture for 5–6 minutes, allowing it to reduce and thicken slightly.
Lower the heat and gradually stir in the grated parmesan cheese, whisking constantly to ensure a smooth sauce.
Add the cooked fettuccine to the skillet and toss gently to coat the pasta in the Alfredo sauce.
If the sauce is too thick, add a small amount of the reserved pasta water until the desired consistency is reached.
Season with salt and black pepper to taste. Serve immediately, garnished with chopped parsley and extra parmesan if desired.

Notes

Use freshly grated parmesan for the best texture and flavor—pre-shredded cheeses may cause clumping.
Do not overheat the sauce after adding cheese to prevent separation or curdling.
Fettuccine Alfredo is best served fresh; reheating may alter the sauce texture.
Reserve pasta water to adjust the sauce consistency if needed.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 720
Sugar: 2g
Sodium: 450mg
Fat: 48g
Saturated Fat: 30g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 2g
Protein: 18g
Cholesterol: 160mg