Pasta with Butter and Cream Sauce From Scratch
Typically dubbed as fettucine alfredo here in the states, this is one of the easiest homemade pasta sauces out there to make. With just a few ingredients that should be regularly stocked in your kitchen pantry, this has become a staple for our laziest weeknights at home when a comforting bowl of pasta sounds just right.
This will only take a few minutes to whip up so make sure you are ready to eat as soon as its done—unfortunately, this is one pasta dish that doesn’t reheat well and should be served immediately. If you do find yourself with leftovers, add a little butter, cream and parmesan when you reheat it to recreate the sauce.
Pasta with Butter and Cream Sauce
Ingredients
1 Cup heavy whipping cream, divided
2 Tbsp butter (make sure its great quality)
1 lb pasta, preferably fettucine
2/3 Cup parmesan cheese (freshly grated), plus more for the table
salt and black pepper, to taste
whole nutmeg (optional)
parsley for serving (optional)
Directions
Bring a large pot of water to a boil and add fettucine, cooking about 7-8 minutes until al dente (cooked, but with a very slight crunch). Drain into a collander. Note: this will vary based on the type of pasta you’re using so taste occasionally to be sure it doesn’t overcook.
After draining the pasta, return the pan to the stove and add 2/3 Cup of the heavy cream and 2 Tbsp of butter. Stir over medium heat until the butter is melted and cream has thickened.
Return the pasta to the pan turn the heat to low. Toss the pasta thoroughly in the cream sauce, making sure the sauce coats all the fettucine noodles (I use tongs).
Add the final 1/3 Cup of cream, 2/3 Cup of parmesan, a pinch of salt and pepper, and (optional) a very tiny grating of nutmeg. Toss again and serve immediately with additional parmesan cheese on the side.
To give this dish a pretty look for presentation, sprinkle some fresh parsley over each serving like I did in these photos.
How to Pair Wine With Fettucine Alfredo
There’s nothing more iconic with butter and cream than an equally creamy Chardonnay. Not a fan of Chardonnay? Don’t worry, this pairing will change your mind! Here’s why: the creaminess of the dish will decrease the perception of the creaminess in the Chardonnay, so its important that you go with a full-bodied, oaky Chardonnay with this one. However, you also need a Chardonnay that has plenty of acidity so that it will be a refreshing contrast to the weight of this dish. Any Chardonnay from Burgundy (France) will be a great fit, or from California my top picks would be one from Sonoma County or Napa Valley. When it comes to good Chardonnay, I should mention—most Chardonnays you’ll find at the grocery store for under $10 probably won’t have balanced acidity and oak…so if you’ve had Chardonnay before and you don’t like it, you probably just had one that was unbalanced. Spend the few extra dollars for a higher quality producer.
Make it a Meal: Suggested Side Dishes
Although Fettucine Alfredo is super comforting on its own, I feel like this dish NEEDS something on the side. For the laziest of nights, my go-to is a simple side salad with a little olive oil and balsamic on top. Any green vegetable will work with this though, like roasted asparagus or steamed broccoli. I also love having a slice of French bread or garlic toast on the side.
