Fettuccine Alfredo

Why You’ll Love This Recipe

Lidia Bastianich is a household name in Italian-American cooking, known for her rich, flavorful dishes that combine Italian tradition with modern techniques. Her Fettuccine Alfredo is no exception. With the creamy richness of heavy cream, the fragrant addition of sage, and the perfect balance of butter and Parmesan cheese, this dish is both indulgent and delicious. It’s an easy-to-make, weeknight-friendly pasta dish that adds a gourmet touch to any dinner table. However, if you love sage, you’ll especially appreciate this recipe.

Ingredients

• 10 sage leaves (you can reduce to 5 for a milder flavor)

• 1 cup pasta water (reserved from cooking the pasta)

• 1 cup heavy cream

• 1/2 cup butter

• 1 ½ cups grated Parmesan cheese, divided

• 1 lb fettuccine

• Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Bring a large pot of salted water to a boil. Once it boils, add the fettuccine and cook according to package instructions until al dente.

2. Meanwhile, in a large skillet, combine the heavy cream, pasta water, butter, sage, and half of the grated Parmesan cheese. Cook over medium heat, stirring until the butter melts and the sauce begins to simmer (about 1-2 minutes).

3. Using tongs, transfer the cooked fettuccine directly into the skillet with the sauce. Toss the pasta continuously for 1-2 minutes to ensure it’s well coated with the sauce.

4. Season with salt to taste, then remove from the heat and add the remaining Parmesan cheese. Toss to combine until the sauce is creamy and well-coated.

Servings and Timing

• Servings: 6

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Sage Adjustments: If you’re not a big fan of sage, reduce the number of leaves used, as the flavor can be quite intense. Using 5 leaves will still give you that earthy flavor without overpowering the dish.

• Add Protein: For a more substantial meal, you can add grilled chicken, shrimp, or even sautéed mushrooms to this pasta.

• Herb Substitutes: While sage is the star in this recipe, you could also experiment with thyme or rosemary for different flavor profiles.

Storage/Reheating

• Storage: Leftover Fettuccine Alfredo can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the pasta on low heat in a skillet with a splash of milk or cream to help bring back its creamy texture.

FAQs

Can I use a different type of pasta?

Yes, while fettuccine is traditional, you can substitute any long pasta like spaghetti, linguine, or pappardelle.

How do I get the perfect creamy texture?

The key is to reserve some pasta water when draining the pasta. This helps the sauce come together and coat the pasta perfectly.

Is this recipe suitable for vegetarians?

Yes, this recipe is vegetarian, as it doesn’t contain any meat or meat-based products.

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can make the sauce ahead of time and store it in the refrigerator. When ready to serve, simply heat the sauce, add the pasta, and toss.

Can I substitute the heavy cream for something lighter?

You can use half-and-half or milk, but the texture and richness will be slightly reduced. For a dairy-free version, try coconut cream or a plant-based cream.

How can I make this dish spicier?

For a little heat, add a pinch of red pepper flakes to the sauce or top the finished dish with fresh ground black pepper.

Can I freeze the leftovers?

While pasta dishes don’t always freeze well, you can freeze the sauce separately and toss it with freshly cooked pasta when you’re ready to eat.

How much sage should I use if I don’t want an overpowering flavor?

Start with 5 sage leaves for a more subtle sage flavor and add more if you desire a stronger taste.

Can I use pre-grated Parmesan?

Freshly grated Parmesan works best for this dish because it melts more smoothly, but you can use pre-grated cheese in a pinch.

How do I make the dish less greasy?

If the sauce feels too oily, reduce the amount of butter or add a bit more pasta water to help balance it out.

Conclusion

Lidia Bastianich’s Fettuccine Alfredo offers a rich and indulgent take on the classic, with a fragrant twist from sage. It’s a creamy, comforting pasta dish that’s perfect for a weeknight dinner or special occasion. If you’re a fan of sage, this recipe is definitely worth trying; however, for those who prefer a subtler flavor, simply adjust the amount of sage to suit your tastes. Regardless, this dish is sure to become a household favorite!

Fettuccine Alfredo

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• Author: Chef Sara
• Total Time: 20 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

Fettuccine Alfredo takes the classic Italian dish to the next level by infusing it with the earthy, fragrant flavor of fresh sage. This rich and creamy pasta features heavy cream, butter, and Parmesan cheese, creating a luxurious sauce that coats the fettuccine perfectly. It’s an easy-to-make, weeknight-friendly dish that adds a gourmet touch to any meal. Whether you’re a sage lover or simply craving an indulgent, comforting pasta dish, this recipe is sure to become a favorite in your household.

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Ingredients

10 sage leaves (you can reduce to 5 for a milder flavor)

1 cup pasta water (reserved from cooking the pasta)

1 cup heavy cream

½ cup butter

1 ½ cups grated Parmesan cheese, divided

1 lb fettuccine

Salt to taste

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Instructions

• Bring a large pot of salted water to a boil. Once it boils, add the fettuccine and cook according to package instructions until al dente.

• Meanwhile, in a large skillet, combine the heavy cream, pasta water, butter, sage, and half of the grated Parmesan cheese. Cook over medium heat, stirring until the butter melts and the sauce begins to simmer (about 1-2 minutes).

• Using tongs, transfer the cooked fettuccine directly into the skillet with the sauce. Toss the pasta continuously for 1-2 minutes to ensure it’s well coated with the sauce.

• Season with salt to taste, then remove from the heat and add the remaining Parmesan cheese. Toss to combine until the sauce is creamy and well-coated.

Notes

Sage Adjustments: If you’re not a big fan of sage, reduce the number of leaves used, as the flavor can be quite intense. Using 5 leaves will still give you that earthy flavor without overpowering the dish.

Add Protein: For a more substantial meal, you can add grilled chicken, shrimp, or even sautéed mushrooms to this pasta.

Herb Substitutes: While sage is the star in this recipe, you could also experiment with thyme or rosemary for different flavor profiles.

Storage/Reheating: Leftover Fettuccine Alfredo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on low heat in a skillet with a splash of milk or cream to restore its creamy texture.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Pasta, Italian, Comfort Food
• Method: Stovetop
• Cuisine: Italian-American