Why did my Alfredo sauce turn out grainy?

Grainy sauce usually happens when cheese is added to a too-hot sauce or when pre-grated cheese with anti-caking agents is used. Always remove the sauce from direct heat before adding cheese, and grate your Parmesan fresh for smooth results.

Can I use milk instead of half and half?

Yes, though your sauce won't be quite as rich. If using milk, you might want to increase the butter slightly or add a splash of heavy cream if you have it. The sauce may also take a bit longer to thicken.

My sauce is too thick. How can I fix it?

This is exactly why we save the pasta water! Add the reserved starchy water a tablespoon at a time while tossing the pasta until you reach your desired consistency. The starch in the water helps the sauce maintain its creamy texture while thinning it out.

Can I make this sauce ahead of time?

While possible, Alfredo sauce is truly at its best when made fresh. If you must make it ahead, prepare it up to the point of adding cheese, refrigerate, then reheat gently and add cheese just before serving. You'll likely need to add a bit of cream to bring it back to life.

Creamy Fettuccine Alfredo Recipe

Description

Creamy Fettuccine Alfredo is a classic, comforting dish featuring rich and velvety sauce made with Parmesan cheese and half and half. This restaurant-style pasta is easy to prepare and perfect for a quick weeknight dinner or an indulgent date night at home. With a harmonious blend of buttery, cheesy, and savory flavors, it delivers satisfying comfort in every bite.

Ingredients

Units Scale

Pasta

1 pound fettuccine
1 tablespoon salt for pasta water

Alfredo Sauce

1/4 cup salted butter
1/4 cup all-purpose flour
4 cups half and half
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups grated Parmesan cheese

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Instructions

Cook the Fettuccine
Bring a large pot of salted water to a boil. Add 1 pound of fettuccine and cook according to the package instructions until al dente. Use approximately 4 quarts of water combined with 1 tablespoon of salt. Reserve 1 1/2 cups of the pasta water before draining the cooked pasta.
Prepare the Butter and Flour Paste
In a large skillet, melt 1/4 cup salted butter over low heat. Once melted, whisk in 1/4 cup all-purpose flour to create a paste. Increase the heat to medium and cook for about 2 minutes until the flour develops a light golden color, ensuring there is no raw flour taste.
Make the Alfredo Sauce
Gradually pour in 4 cups of half and half while whisking constantly to create a smooth sauce. Stir in 1 teaspoon of garlic powder and 1/2 teaspoon of salt. Continue to whisk and bring the sauce to a simmer.
Incorporate the Parmesan Cheese
Once the sauce begins to simmer, turn off the heat. Stir in 1 1/2 cups of grated Parmesan cheese until completely melted and the sauce becomes creamy.
Combine the Pasta and Sauce
Add the drained fettuccine to the skillet and toss it well to coat the pasta in the rich Alfredo sauce. If the sauce feels too thick, gradually add some reserved pasta water until the desired consistency is achieved.
Serve and Garnish
Remove the skillet from heat, allowing the sauce to thicken slightly as it cools. Plate the pasta and garnish with additional freshly grated Parmesan cheese for extra flavor.

Notes

Ensure you whisk the flour and butter constantly to avoid lumps in the sauce.
Use freshly grated Parmesan cheese for better texture and flavor.
If you prefer a lighter version, you can substitute half and half with whole milk, though the sauce may be less rich.
Reserve pasta water carefully to thin out the sauce as needed; its starchy content adds to the dish.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 625
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 15g
Cholesterol: 90mg