Yes, you can make restaurant-worthy creamy fettuccine Alfredo in the comfort of your own home!

I used to think that in order to enjoy fettuccine Alfredo, you needed to order it in a restaurant. I also used to think that it was every teenage girl’s rite of passage to order fettuccine Alfredo whenever they went to a fancier dairy restaurant. No matter how often I went out to eat (which wasn’t often at all), I refused to change things up or try something else. I always ordered the same fettuccine Alfredo. I was obsessed with the creamy, garlicky, tangy sauce. Always burning my tongue, because I was too excited to wait for it to cool. Always ruining my lipstick as I slurped up the pasta. There’s just something so comforting about eating a big bowl of fettuccine Alfredo!

When I moved out of town, I missed my fettuccine Alfredo terribly, as there were no kosher dairy restaurants where I lived. Eventually, we learned to make our own dairy restaurant nights. My friends and I would bake fresh pizza every Motza’ei Shabbos, rolling out the dough together and making our own fries. We learned to be innovative in our own kitchens.

One night, my friend made fettuccine Alfredo and I literally squealed in delight. I think I offered everyone else peanut butter and jelly while I proceeded to eat the whole pot myself. I was so excited to finally sink my teeth into this goodness. When she gave me the recipe, I said, “No, no, this can’t be right! It sounds too easy! You’ve got to be missing some ingredients!”

“But that’s the secret of a good fettuccine Alfredo,” she explained. “SIMPLE INGREDIENTS!”

I was floored, but I’ve been making this delicious, easy pasta dish ever since.

A few points to note:

The fresh garlic in this sauce is imperative. It really is what gives it that wow factor. If you skip it, it will simply taste like mac and cheese (I speak from experience!). I like to use a garlic press for crushing my garlic gloves.
You can swap the butter for vegan butter or margarine. You won’t notice a huge difference. (Long story, but I was once making the Alfredo sauce and found that my butter was moldy. I grabbed some vegan butter instead and it worked fine!)
It’s “classic” to use linguine or fettuccine pasta for this dish, but you can really use any shape pasta that works for you. There are literally hundreds of pasta varieties. In theory, the different types are made differently, but the boxed pasta we buy today is all pretty much the same.
You don’t have to be busy over a stove before a party or supper. You can make the sauce, put it in a container and save for when you are ready to serve it. It even freezes well! When defrosting it, it may separate. Reheat it and it should all come together. If it’s very thick, add some water. If it’s too thin, add some more Parmesan cheese.

Serve this fettuccine Alfredo alongside my side of salmon with fresh dill and garlic and you’ll have the perfect dairy supper!

Easy, Creamy, Restaurant Fettuccine Alfredo

Yes, you can make restaurant-worthy creamy fettuccine Alfredo in the comfort of your own home!

Print Recipe

Ingredients

1 lb. fettuccine, linguine, or any pasta of your choice, cooked and drained according to package directions
2 Tbsp butter
2 garlic cloves, crushed
1 Tbsp flour
16 oz. (2 cups) heavy cream
2 heaping Tbsp cream cheese
3.5 oz. Parmesan cheese
Salt and pepper, to taste

Instructions

In a saucepan, melt butter over medium-low flame. Add garlic and flour and cook until it starts to turn brown and fragrant, about 1 minute.
Add heavy cream and cream cheese. Once it starts to bubble and thicken, turn off the heat.
Add Parmesan cheese, salt and pepper; mix well.
Toss sauce together with pasta and serve immediately.

Notes

If you’re not eating this right away, you can store it in a container and refrigerate or freeze until you are ready to serve it. To reheat, bring to a low simmer in a pot or reheat in the microwave and then toss with pasta. Sometimes when reheating, the consistency of the sauce can change. If it seems too thin, you can add some Parmesan cheese to thicken it. If it’s too thick, you can add a little water or milk.