Ingredients for Fettuccine Alfredo Sauce
- 1/2 cup (1 stick) unsalted butter
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cloves minced garlic
- 1/4 cup finely chopped yellow onion
- 1 tablespoon cornstarch
- 2 tablespoons chopped fresh parsley
- Salt & fresh ground pepper, to taste
- 1 1/2 cups fresh Parmesan cheese, grated
- 2 tablespoons cold water
- 1 pound cooked fettuccine noodles
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How to Make Fettuccine Alfredo Sauce
- Melt 1/2 cup (1 stick) unsalted butter in a large sauté pan over medium heat.
- Add 2 cloves minced garlic and 1/4 cup finely chopped yellow onion. Sauté for 2-3 minutes, until softened and lightly browned.
- Pour in 1 cup chicken broth and 1 cup heavy cream. Bring to a simmer and reduce for 5-7 minutes, allowing the sauce to slightly thicken.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly until the sauce reaches your desired consistency. Do not over thicken.
- Reduce heat to low. Stir in 1 1/2 cups grated Parmesan cheese, 2 tablespoons chopped fresh parsley, salt, and pepper to taste. The Parmesan cheese will continue to thicken the sauce.
- Taste and adjust seasoning as needed. Add more salt, pepper, or Parmesan cheese to your liking.
- Add 1 pound cooked fettuccine noodles to the sauce and toss gently to coat.
- Serve immediately on warmed plates or bowls to prevent the sauce from becoming too thick.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
6g
Fat
199g
Carbs
3g
