Sandra This Paula Deen-style Fettuccine Alfredo is a creamy and rich recipe, which uses fresh Parmesan cheese and crème fraîche. It’s the ultimate comfort food, perfect for a quick weeknight dinner and ready in about 20 minutes.
Paula Deen Fettuccine Alfredo Ingredients
A classic combination for an incredibly simple and flavorful sauce.
- 250g (about 9 oz) fresh fettuccine (or tagliatelle)
- 227g (1 cup) crème fraîche, thick
- 100g (about 1 cup) freshly grated Parmesan cheese
- 25g (2 tbsp) butter
- 1 teaspoon cornstarch
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- Chopped chives or parsley, for serving (optional)
How To Make Paula Deen Fettuccine Alfredo
A step-by-step guide to a perfect homemade Alfredo sauce.
- Prepare the Cream Sauce: In a medium saucepan, combine the crème fraîche, butter, and cornstarch over low heat. Bring to a slight simmer, stirring, then remove from the heat and keep warm.
- Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions (usually 3-4 minutes for fresh pasta). Just before draining, reserve a cup of the starchy pasta water.
- Combine Pasta and Sauce: Lightly drain the pasta and add it directly to the saucepan with the cream mixture. Place the pan over very low heat. Sprinkle the Parmesan cheese, a pinch of nutmeg, and a generous amount of black pepper over the pasta.
- Emulsify and Serve: Using a spatula, gently toss the pasta to coat it in the sauce. Add about 3 tablespoons of the reserved pasta water and continue to stir until the water is absorbed and the sauce becomes glossy and clings to the pasta. Taste and adjust the seasoning if needed. Garnish with chives or parsley and serve immediately.
Recipe Tips
For the creamiest, most perfect Alfredo sauce every time.
- How to avoid a grainy Alfredo sauce? The secret is to use freshly grated Parmesan cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting into a smooth sauce. Also, add the cheese over very low heat.
- Can I use a different kind of cream? Crème fraîche gives a rich, slightly tangy flavor. You can substitute it with heavy cream for a more classic American-style, rich and sweet result.
- Why keep the pasta water? The starchy, salty pasta water is the secret ingredient to emulsifying the sauce, helping it to thicken and cling perfectly to the pasta for a silky finish.
- Can I make the sauce ahead of time? Alfredo sauce is best when freshly made, as it can separate or become too thick upon cooling. If you must make it ahead, reheat it very gently over low heat, adding a little milk or cream to loosen it.
What To Serve With Fettuccine Alfredo
Classic pairings that perfectly complement this rich, creamy dish.
This decadent pasta dish is wonderful on its own, but it also pairs perfectly with:
- Sliced grilled chicken
- Sautéed garlic shrimp
- A simple green salad with a light vinaigrette to cut the richness
- Crispy garlic bread for dipping
How To Store Fettuccine Alfredo
Keeping your leftovers delicious.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled.
- Reheat: For best results, reheat gently in a saucepan over low heat. Add a little milk or cream and stir constantly until the sauce is smooth and hot. Avoid the microwave, which can cause the sauce to separate.
Paula Deen Fettuccine Alfredo Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 55 g
- Protein: 20 g
- Fat: 40 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Crème fraîche is a cultured cream, which gives it a tangier flavor and a thicker consistency. Heavy cream is sweeter and more milky. Both work, but crème fraîche offers a more complex flavor.
For a lighter version, you can use a 15% fat cooking cream as the original recipe suggests, or replace some of the cream with milk. Be aware that this will result in a less rich and thinner sauce.
The best way is to reheat it gently in a pan over low heat with a splash of milk or cream. Stir constantly until the sauce becomes creamy again and the pasta is heated through.
Try More Recipes:
Paula Deen Fettuccine Alfredo Recipe
Description
A classic and incredibly easy Fettuccine Alfredo recipe, creamy and rich, perfect for a quick and comforting weeknight dinner.
Ingredients
Instructions
- Mix the crème fraîche, butter, and cornstarch in a saucepan over low heat until it lightly simmers.
- Cook the fettuccine in boiling salted water. Reserve a cup of pasta water before draining.
- Pour the hot pasta into the cream sauce. Over very low heat, add the Parmesan, nutmeg, and pepper.
- Gently toss, adding a few tablespoons of pasta water to create a silky sauce.
- Salt if needed, then serve immediately, garnished with fresh herbs.
Notes
- Use freshly grated Parmesan for a perfectly smooth, non-grainy sauce.
- The starchy pasta water is the secret to a sauce that clings perfectly to the pasta.
- This dish is best served immediately, as the sauce tends to thicken quickly as it cools.
- Feel free to add grilled chicken or shrimp for a more complete meal.
