This lesser-known pasta-sauce combo is creamy, delectable, and oh-so-satisfying.
Growing up in the Midwest, the word “Alfredo” was always preceded by its counterpart, “fettuccine.” And we rarely made Alfredo at home. Instead, I’d order a plate at the beloved Italian fast food chain, Fazoli’s, known for its unlimited stream of buttery breadsticks and large portions for low prices. Fazoli’s was our mid-budget meal—important enough to dine out for, but less fancy than Olive Garden.
It was only later that I learned that fettuccine and Alfredo is merely a suggestion. In fact, you can pair fettuccine with any sauce you please. Likewise, Alfredo works with any sort of pasta, including spaghetti!
Alfredo gained fame in Italy during the early 20th century. At the time, Alfredo was known as pasta al burro e parmigiano (pasta with butter and Parmesan). Rome restaurateur Alfredo Di Lelio would serve it with a showman-like presentation. In fact, American writer George Rector described how Di Lelio would “mix copious amounts of butter and Parmigiano-Reggiano cheese with the piping hot noodles tableside, creating quite the ceremony in his small restaurant.”
The recipe has evolved over the years, gaining popularity worldwide. No longer simply Parmesan and butter, the Americanized Alfredo sauce includes heavy cream and is often seasoned with garlic and black pepper. My recipe is no different, but it is the most delicious one out there. Don’t believe me? Try it for yourself.
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Alfredo spaghetti—your way
While this particular dish is all about the noodles and sauce, you can definitely customize it to fit your dietary needs. For instance, if you’re looking to pack in some protein, toss in a grilled chicken breast or perhaps some steak. And what about veggies? An easy add-in would be Steamed Broccoli—this veggie soaks up the sauce like a sponge. Mushrooms are another great pick. Simply sauté them in butter and season with salt, pepper, and a few toasted garlic cloves. To add more flavor, stir in fresh thyme leaves or sage, or even a pinch of Italian seasoning. Personally, I like to swirl in a dollop of Pesto to add some brightness against the creamy Alfredo sauce.
How do I store leftovers?
Given the nature of the sauce, spaghetti Alfredo is really best enjoyed fresh. The noodles tend to soak up more of the sauce the longer they sit, causing the sauce to dry out. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When you reheat the Alfredo, revive the sauce with a splash or two of reserved, starchy pasta water. A little cream also works.
Serving suggestions
Spaghetti Alfredo is a great canvas to add to, depending on your serving style or, perhaps, nutritional needs. Pump up the protein in this dish by pairing it with some Baked Chicken Cutlets or a Juicy Grilled Chicken Breast. If you’re in a seafood mood, Plump Sautéed Shrimp is always a win, and these Garlic Butter Steak Bites go perfectly with Alfredo sauce. I also love pairing my spaghetti Alfredo with a vibrant, nutritious vegetable to bring the plate some brightness and freshness—Sautéed Broccolini, and Roasted Asparagus are some of my favorites!
Alfredo Spaghetti
Ingredients
- 10 ounces dry spaghetti
- 4 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 1/2 cups heavy cream
- Kosher salt to taste
- 1/4 teaspoon black pepper
- 1/2 cup reserved pasta water optional
- 2/3 cup freshly grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Add dry spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
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In a large skillet over medium-low heat, melt unsalted butter. Add minced garlic and sauté for about 1 minute until fragrant.
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Pour in heavy cream and let it simmer over medium heat for about 10 minutes until slightly thickened. Stir in salt and pepper.
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Lower the heat to low and add the drained spaghetti to the skillet. Toss the spaghetti to coat with the sauce, adding reserved pasta water a little at a time if the sauce is too thick.
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Stir in grated Parmesan cheese until it melts into the sauce. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley if desired.
Nutrition
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