This Giada’s classic Fettuccine Alfredo recipe is perfectly creamy with a refreshing hint of citrus, made with fresh fettuccine, heavy cream, lemon juice, unsalted butter, and Parmesan cheese.

To make Giada Fettuccine Alfredo, cook the fresh fettuccine until tender, then toss it in a luxurious sauce made with melted butter, cream, and freshly grated Parmesan. The entire recipe takes under 20 minutes from start to finish.

Give this recipe a go, it’s quick, simple, and guaranteed to impress. If you try it out, let me know how it turns out in the comments below—because your feedback is what keeps this kitchen buzzing!

Giada De Laurentiis Fettuccine Alfredo Ingredients

• 18 oz of fresh fettuccine
• 2.5 cups of heavy cream
• 0.5 cup of fresh lemon juice
• 12 tbsp of unsalted butter
• 2 cups of grated Parmesan cheese
• 2 tsp of grated lemon zest
• A pinch of freshly grated nutmeg
• Salt and freshly ground white pepper, to taste

How To Make Giada De Laurentiis Fettuccine Alfredo

1. Cook Your Pasta: Start by boiling your fresh fettuccine in a large pot of salted water. Keep it firm to the bite, which should take about 4 minutes. Drain it well.
2. Mix Cream and Lemon Juice: Pour 2 cups of heavy cream and all the lemon juice into a large skillet. Mix them well to blend.
3. Melt the Butter: Turn the heat to medium and add the unsalted butter to the skillet. Stir occasionally and cook just until the butter melts about 3 minutes. Remove the skillet from the heat afterward.
4. Combine Pasta and Cream: Add your drained pasta to the skillet. Give it a good toss to coat it evenly with the cream mixture.
5. Add Remaining Ingredients: Stir in the remaining 0.5 cup of heavy cream and all the grated Parmesan. Sprinkle in the lemon zest, and nutmeg, and season with salt and white pepper.
6. Final Toss: Place the skillet back on low heat. Toss the pasta mixture gently until the sauce thickens slightly, which should be about 1 minute.

How Do I Prevent My Alfredo Sauce From Clumping?

Clumping happens when the cream is too cold or the cheese is added too quickly. Warm the cream before adding, and stir the Parmesan in slowly to create a smooth, luscious sauce. This is key to nailing your Fettuccine Alfredo every single time.

Recipe Tips

• Butter Brown, Not Burn: When melting your butter, aim for a light brown color, not a dark one. Brown butter adds a nutty richness that takes the sauce from good to great. Burnt butter, on the other hand, just tastes like regret.
• Cream Warm-Up: Before adding your cream, warm it slightly to avoid shocking the sauce. Cold cream can cause the butter to seize up, leading to a lumpy mess, and no one wants chunky Alfredo—unless it’s chunky monkey ice cream.
• Lemon Zest with Love: Zest the lemon directly over the dish to capture those aromatic oils. It’s like adding a little lemon love to your Alfredo. Just be careful not to zest too deep, or you’ll end up with a bitter pith—nobody loves that.
• Salt the Water Like the Sea: When boiling your fettuccine, make sure the pasta water is as salty as the ocean. This is your only chance to season the pasta itself and trust me, under-seasoned pasta is just sad.

Recipe Variations

• Add a Poached Egg: Top your Fettuccine Alfredo with a poached egg for a creamy surprise. When you break the yolk, it’ll mix with the sauce, adding an extra layer of richness that’s like finding an unexpected treasure in your bowl.
• Prosciutto Crunch: For a salty, crispy twist, crumble some fried prosciutto over the top of your Fettuccine Alfredo. It adds a delicious contrast to the creamy sauce and makes you feel like you’re dining at a fancy Italian bistro.
• Smoked Salmon Magic: Add some smoked salmon to your Fettuccine Alfredo for a smoky, savory kick. The salmon’s rich flavor pairs beautifully with the creamy sauce, and it’s like giving your dish a first-class upgrade.
• Herb Explosion: Stir in a mix of fresh herbs like basil, parsley, and chives right before serving. The fresh herbs add a bright, vibrant flavor that cuts through the richness of the sauce, making each bite taste like a little garden party.

What To Serve With Fettuccine Alfredo

Serve your Fettuccine Alfredo with roasted garlic and lemon broccolini, balsamic-glazed roasted beets, truffle-infused mashed potatoes, crispy polenta fries, and a fennel and orange salad.

You can also pair it with rosemary focaccia bread and pickled radicchio for a unique and flavorful combination.

How To Store Leftover Fettuccine Alfredo

In The Fridge:

Transfer leftover Fettuccine Alfredo to an airtight container. Ensure it cools to room temperature before sealing the container. This will help maintain the quality of the pasta and sauce for up to 3 days in your refrigerator.

In The Freezer:

To freeze, place the cooled Alfredo in an airtight container. Use within 1 month for best quality. Thaw in the refrigerator before reheating to maintain the sauce’s creamy texture.

How To Reheat Leftover Fettuccine Alfredo

Reheat your leftover Fettuccine Alfredo by gently warming it in a skillet over medium heat, adding a splash of milk to loosen the sauce if necessary.

Alternatively, microwave it on medium power for about two minutes, stirring halfway through to ensure even heating.

Check out More Giada Pasta Recipes:

• Giada De Laurentiis Baked Bolognese
• Giada De Laurentiis Cherry Tomato Spaghetti
• Giada De Laurentiis Chicken Carbonara