Fettuccine Alfredo is the ultimate comfort dish, blending creamy, velvety sauce with perfectly al dente pasta in just 30 minutes. The rich, buttery flavors mingle with a hint of garlic and nutty Parmesan, creating a luxurious bite every time.
This classic recipe is a lifesaver for busy evenings, yet feels indulgent enough for a special occasion.
The silky sauce clings to each strand of fettuccine, offering a satisfying texture that’s both smooth and hearty. With minimal prep and quick cooking, you’ll have a restaurant-quality meal on the table in no time. It’s a dish that’s as simple to make as it is deeply satisfying to savor.
Ingredients for Creamy Fettuccine Alfredo
- 12 ounces cauliflower florets (about 1 small cauliflower)
- ½ cup grated Parmesan cheese (plus extra for serving)
- ¼ cup extra-virgin olive oil
- 2 garlic cloves
- ½ teaspoon Dijon mustard
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper (to taste)
- 16 ounces fettuccine pasta
- 1 to 1½ cups reserved pasta cooking water
- Chopped fresh parsley (for garnish)
Step-by-Step Instructions
- Prepare the cauliflower: Bring a large pot of salted water to a boil. Add the cauliflower florets and boil until fork-tender, about 8 to 10 minutes. Drain and transfer to a blender.
- Blend the sauce: To the blender, add the Parmesan cheese, olive oil, garlic, Dijon mustard, butter, lemon juice, sea salt, and several grinds of black pepper. Blend until smooth.
- Cook the pasta: In the same pot, cook the fettuccine in salted boiling water according to package directions or until al dente. Drain, reserving 1½ cups of the starchy pasta water.
- Finish the sauce: Add 1 cup of the reserved pasta water to the blender and blend again until the sauce is creamy.
- Combine pasta and sauce: Transfer the cooked pasta to a large bowl or skillet. Pour the sauce over the pasta and toss to coat. If the sauce is too thick, add the remaining ½ cup of pasta water and toss again to loosen it.
- Garnish and serve: Sprinkle with chopped parsley and season with additional salt and pepper if needed. Serve with extra grated Parmesan cheese on the side.
Perfect Pairings: Sauce and Topping Ideas
While this Fettuccine Alfredo is creamy and delicious on its own, you can elevate it with a few extras. Try adding grilled chicken or shrimp for a protein boost, or toss in sautéed mushrooms and spinach for a veggie-packed twist. A sprinkle of red pepper flakes adds a hint of heat, while toasted breadcrumbs offer a satisfying crunch.
Serve It Right: Presentation and Sides
Serve this dish family-style in a large bowl or on a platter for a cozy, inviting vibe. Pair it with a crisp green salad or roasted vegetables like asparagus or broccoli for a balanced meal. Don’t forget a basket of warm garlic bread to soak up every bit of that creamy sauce!
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or reserved pasta water to the sauce to restore its creaminess, then warm it gently on the stovetop or in the microwave. Avoid boiling to prevent the sauce from separating.
Quick Fixes: Time-Saving Hacks
Short on time? Use pre-riced cauliflower or frozen florets to skip the chopping and boiling steps. You can also prepare the sauce in advance and store it in the fridge for up to 2 days—just blend it again before tossing with freshly cooked pasta.
Equipment Essentials: Tools You’ll Need
A high-speed blender is key for achieving that silky-smooth sauce. If you don’t have one, an immersion blender or food processor works too, though the texture may be slightly less creamy. A large pot for boiling pasta and a colander for draining are must-haves for this recipe.
Fettuccine Alfredo
Ingredients
- 12 ounces cauliflower florets (1 small cauliflower)
- ½ cup grated Parmesan cheese more for serving
- ¼ cup extra-virgin olive oil
- 2 garlic cloves
- ½ teaspoon Dijon mustard
- 3 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- 16 ounces fettuccine pasta
- 1 to 1½ cups reserved pasta cooking water
- Chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
- Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
- Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
- Sprinkle with parsley and season to taste. Serve with grated cheese on the side.