Elevate your pasta game with this Browned Butter Fettuccine Alfredo, a sophisticated twist on the classic Italian dish!
The browned butter adds a rich, nutty flavor that’s pure magic. It’s creamy, cheesy, and just indulgent enough to feel like a treat without being over the top.
Plus, it comes together so quickly. It’s perfect when you want something fancy-ish but don’t have the energy to go all out.
I like to serve it piping hot, finished with freshly grated Parmesan and herbs. Mmm!
Why You’ll Love This Browned Butter Fettuccine Alfredo
Rich, Nutty Flavor: The browned butter adds a deep, nutty complexity that elevates this Alfredo sauce far beyond the traditional version.
Creamy Texture: The combination of heavy cream and freshly grated Parmesan creates a velvety, luxurious sauce. It perfectly coats each strand of fettuccine, offering a restaurant-quality experience at home.
Quick and Easy: With just a few simple steps and minimal ingredients, you can have it ready in 30 minutes or less.
Crowd-Pleaser: This dish delivers classic comfort food vibes with its creamy, buttery sauce and tender pasta. It’s perfect for impressing guests or indulging in a cozy night at home.
Ingredients
- Fettuccine Pasta: Long, flat noodles provide the perfect base for this creamy sauce. Fresh pasta offers superior texture and flavor, but dried works well, too.
- Unsalted Butter: The foundation of the sauce is browned to develop a rich, nutty flavor. Unsalted allows better control of the dish’s overall saltiness.
- Garlic: Fresh minced garlic adds essential aromatic flavor.
- Heavy Cream: It creates the luxurious, velvety texture of the sauce.
- Parmesan Cheese: Freshly grated Parmesan adds sharp, salty depth and helps thicken the sauce. Pre-grated versions won’t melt as smoothly.
- Salt and Black Pepper: Essential seasonings enhance all other flavors. Fresh cracked pepper provides better flavor than pre-ground.
- Fresh Parsley or Basil: It adds bright color and fresh herbal notes.
- Nutmeg: Just a tiny pinch adds subtle depth without being distinctly noticeable.
How to Make Browned Butter Fettuccine Alfredo
Don’t be intimidated by this recipe! It’s actually quite easy to follow.
1. Cook the pasta. Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
2. Brown the butter. In a large skillet over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and turns a deep golden brown. This should take about 4-5 minutes. Watch it carefully to avoid burning.
3. Sauté the garlic. Add the minced garlic and sauté for 30 seconds until fragrant. Immediately remove the skillet from heat to avoid burning the garlic.
4. Make the Alfredo sauce. Lower the heat to medium-low and return the skillet to the stovetop. Slowly stir in the heavy cream and whisk until well combined with the browned butter. Add the grated Parmesan cheese and stir continuously until the cheese melts into the sauce and becomes smooth.
5. Adjust the sauce consistency. If the sauce seems too thick, add reserved pasta water 1/4 cup at a time until the desired consistency is reached.
6. Combine the pasta and sauce. Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. Season with salt and freshly ground black pepper to taste. For a little extra warmth, add a pinch of nutmeg.
7. Serve. Serve immediately, garnished with additional Parmesan cheese and chopped parsley or basil for color and freshness.
Tips for the Best Browned Butter Fettuccine Alfredo
For truly incredible pasta, follow my tried-and-true tips.
- Fresh is best. If possible, go for fresh pasta. Fresh fettuccine enhances the texture and absorbs the sauce better than dried pasta.
- Choose the best cheese. Use only freshly grated Parmesan cheese. Pre-grated varieties contain anti-caking agents, which will make your sauce grainy.
- Salt the pasta water generously. This is your only chance to season the pasta itself, which helps bring out the flavor of the entire dish.
- Keep a watchful eye. Browning butter can go from perfect to burnt quickly. Keep a close eye and stir frequently to achieve a nutty aroma without burning.
- Go easy with the cream. Stir in heavy cream gradually to prevent curdling and ensure a smooth, creamy sauce.
- Try tasty add-ins. Enhance the dish with sautéed mushrooms, peas, grilled chicken, fresh corn, broccoli, crispy sage leaves, or roasted cherry tomatoes.
- Make it a meal. Serve with a light arugula salad dressed with lemon vinaigrette, garlic bread for sauce-soaking, or roasted asparagus to balance the richness.
How to Store
Follow these easy steps to keep leftover pasta fresh. Trust me, you’ll want to enjoy it again!
To Store: Transfer the cooled pasta to an air-tight container and store in the refrigerator for up to 3 days. For the best results, store any extra sauce separately from the pasta to prevent the noodles from becoming too soggy.
To Reheat: Place the pasta in a large skillet over medium-low heat with a splash of cream or milk, stirring gently until warmed through. Or microwave in 30-second intervals. Stir between each interval and add a splash of cream to restore the sauce’s creamy texture.
Browned Butter Fettuccine Alfredo
4
servings10
minutes20
minutes860
kcalFeeling fancy? Make this Browned Butter Fettuccine Alfredo! It’s a rich, creamy, indulgent meal that comes together in one pot.
Ingredients
1 lb fettuccine pasta (fresh if possible)
6 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese, plus more for garnish
Salt and freshly ground black pepper to taste
Fresh parsley or basil, chopped, for garnish (optional)
Pinch nutmeg (optional, for added warmth)
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter foams and turns a deep golden brown with a nutty aroma. This should take about 4-5 minutes. Watch it carefully to avoid burning.
- Add the minced garlic and sauté for 30 seconds until fragrant. Immediately remove the skillet from heat to avoid burning the garlic.
- Lower the heat to medium-low and return the skillet to the stovetop. Slowly stir in the heavy cream and whisk until well combined with the browned butter. Add the grated Parmesan cheese and stir continuously until the cheese melts into the sauce and becomes smooth.
- If the sauce seems too thick, add reserved pasta water 1/4 cup at a time until the desired consistency is reached.
- Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce. Season with salt and freshly ground black pepper to taste. For a little extra warmth, add a pinch of nutmeg.
- Serve immediately, garnished with additional Parmesan cheese and chopped parsley or basil for color and freshness.
Notes
- Use freshly grated Parmesan. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly into the sauce.
- Enhance the dish with sautéed mushrooms, peas, grilled chicken, fresh corn, broccoli, crispy sage leaves, or roasted cherry tomatoes.
- Alfredo sauces tend to thicken as they cool, so enjoy it right away for the best creamy texture.
