Fettuccine Alfredo | FoodByMaria Recipes

Vegetarian

Creamy Fettuccine Alfredo (with Bucatini)

Last Updated:

Prep

5 minutes

Cook

25 minutes

Yield

6

This creamy fettuccine alfredo recipe is the ultimate comfort food and can be made in only 30-minutes.

I love a creamy bowl of fettuccine alfredo. Who doesn’t? It’s comforting, it’s creamy, it’s so easy, and it’s delicious. Did you know that this dish was actually created by a man named Alfredo who was trying to help his nauseous pregnant wife? The story goes that while she was pregnant she couldn’t keep anything down, so Alfredo got to work in the kitchen to find a dish she could not resist. Following that, he sold the recipe to a pair of Americans which is why it has spiraled into a popular dish in North America.

Bowl of fettuccine alfredo with garlic bread

Why you’ll love fettuccine alfredo:

  • Creamy: There’s nothing better than a creamy sauce. It’s so comforting and delicious!
  • Easy: Make this fettuccine alfredo recipe is only 30-minutes
  • Versatile: Add plant-based protein or chicken to this recipe to make it more protein-rich
Ingredients for fettuccine alfredo

Ingredients:

Black Garlic: Black garlic is aged garlic that is colored deep brown. It’s made by heating whole bulbs of garlic over the course of multiple weeks, which produces the results of black cloves. The flavor is earthy, and it’s rich and creamy. It can have a hint of balsamic and a softened core of garlic.

Bucatini Pasta: I like to make this fettuccine alfredo with bucatini pasta noodles. They are thick spaghetti-like pasta with a hole running through the middle. You can, of course, use whatever noodles you prefer.

Fork twirling fettuccine alfredo

How to make fettuccine alfredo:

  1. Melt the unsalted butter in a large pan over medium-high heat.
  2. Once it begins to bubble, add the white onion, garlic, and black garlic.
  3. Cook for 3 – 5 minutes until fragrant and onion is tender.
  4. Add the nutritional yeast, cracked black pepper, truffle salt, minced onion flakes, salt, and chili flakes, and cook for another 3 – 4 minutes.
  5. Add the heavy cream, stir, and bring the mixture to a light boil.
  6. Add the parmesan cheese and constantly stir to allow even melting.
  7. Allow the sauce to reduce and thicken for 5 – 10 minutes.
  8. While the ingredients cook down, prepare the bucatini according to the instructions on the package in a large pot.
  9. Rinse and strain.
  10. Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
  11. Garnish each serving of pasta with fresh parsley and extra truffle salt.
  12. Serve with toasted sourdough bread and enjoy!

Expert Tips & FAQ:

How do I make vegan fettuccine alfredo? You can substitute ALL of the dairy in this recipe for your favorite vegan options – be sure to use slightly less plant-based milk and add extra nutritional yeast to bring out that cheesy flavor! 

Pasta: Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! 

Storage: Store the pasta in the fridge for 5 – 7 days, and reheat to serve! 

Other pasta recipes you’ll love:

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Creamy Fettuccine Alfredo (with Bucatini)

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This creamy fettuccine alfredo recipe is the ultimate comfort food and can be made in only 30-minutes.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course 30 minute meals, Pasta, Vegetarian
Cuisine Vegetarian
Servings 6
Calories 750 kcal

Ingredients
  

  • ½ cup unsalted butter
  • 1 medium white onion diced
  • 6 large garlic cloves minced
  • 2 large black garlic cloves minced
  • 3 tbsp. nutritional yeast
  • 1 tsp. cracked black pepper
  • 1 tsp. truffle salt
  • 1 tsp. minced onion flakes
  • ½ tsp. salt
  • ½ tsp. chili flakes
  • 1 ½ cups heavy cream
  • 1 cup parmesan cheese grated
  • 3 cups bucatini pasta
  • 2 tbsp. fresh parsley chopped to garnish

Instructions
 

Instructions

  • Melt the unsalted butter in a large pan over medium-high heat.
  • Once it begins to bubble, add the white onion, garlic, and black garlic.
  • Cook for 3 – 5 minutes until fragrant and onion is tender.
  • Add the nutritional yeast, cracked black pepper, truffle salt, minced onion flakes, salt, and chili flakes, and cook for another 3 – 4 minutes.
  • Add the heavy cream, stir, and bring the mixture to a light boil.
  • Add the parmesan cheese and constantly stir to allow even melting.
  • Allow the sauce to reduce and thicken for 5 – 10 minutes.
  • While the ingredients cook down, prepare the bucatini according to the instructions on the package in a large pot.
  • Rinse and strain.
  • Transfer the pasta into the pan with the sauce, mixing thoroughly to combine.
  • Garnish each serving of pasta with fresh parsley and extra truffle salt.
  • Serve with toasted sourdough bread and enjoy!!

Video

Notes

Notes 
You can substitute ALL of the dairy in this recipe for your favorite vegan options- be sure to use slightly less plant-based milk and add extra nutritional yeast to bring out that cheesy flavor! 
Swap the long fusilli for your preferred pasta shape OR use gluten-free pasta! 
Add your favorite protein option to this dish! Delicious! 
Store the pasta in the fridge for 5 – 7 days, and reheat to serve! 

Nutrition

Serving: 1 | Calories: 750kcal | Carbohydrates: 98.2g | Protein: 24.8g | Fat: 31.5g | Saturated Fat: 19.1g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.4g | Trans Fat: 0.4g | Cholesterol: 84.2mg | Sodium: 856mg | Fiber: 6.2g | Sugar: 4.9g
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