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Fettuccine Alfredo Recipe

Fettuccine Alfredo Recipe Made at Home

Fettuccine Alfredo recipe made at home with fresh pasta and a creamy, no-heavy-cream sauce. Easy, rich, and full of flavor!
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Prep Time 30 minutes
Cook Time 15 minutes
resting time 1 hour
Total Time 1 hour 45 minutes
Course Dinner
Servings 4 people

Ingredients
  

For the fresh pasta

  • 2 ⅔ cups (255 g) 00 flour (or all-purpose flour if needed)
  • 2 large eggs, room temperature
  • 4 egg yolks, room temperature

For the Alfredo sauce

  • 3 tablespoons (42 g) unsalted butter
  • 1 garlic clove, minced
  • 1 ½ cups (360 ml) half and half (or equal parts whole milk and heavy cream)
  • 1 cup (120 g) vegetarian or halal-certified Parmesan cheese, freshly grated
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions
 

  • Add the flour to a clean work surface, make a well in the center, and whisk in the eggs and yolks with a fork, gradually pulling in flour from the edges.
  • Once it becomes too thick for a fork, switch to your hands and knead until the dough comes together, then keep kneading for about 8 to 10 minutes until smooth and elastic.
  • Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour so it becomes easier to roll out.
  • Cut the dough into 3 equal pieces, roll one into a rectangle, and pass it through a pasta roller starting at the widest setting; fold and repeat until smooth, then continue thinning it to about 1/8 inch thick.
  • Dust the rolled pasta sheets with flour, cut them using a fettuccine cutter, and lay them on a floured tray, folding as needed and covering with a towel.
  • Bring a large pot of salted water to a boil and cook the pasta for 1 minute, stirring to keep it from sticking—fresh pasta cooks fast, so don’t walk away.
  • While the water heats, melt butter in a large skillet over medium heat, add garlic, and cook for about 1 minute until fragrant and lightly golden.
  • Pour in the half and half, heat until it’s steaming (not boiling), then whisk in half the Parmesan along with salt and pepper until smooth.
  • Add the drained pasta and ½ cup of pasta water to the sauce, simmer for a minute or two, then toss in the rest of the cheese and stir until everything is coated and glossy.