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    Home > Blog > Pasta & Noodles > Browned Butter Fettuccine Alfredo Recipe

    Browned Butter Fettuccine Alfredo Recipe

    by Jenny Park · Published: Oct 28, 2020 · Modified: Apr 28, 2022

    Jump to Recipe
    Our Browned Butter Fettuccine Alfredo Recipe has an easy twist that makes this recipe to die for . We took a classic recipe for creamy fettuccine Alfredo and added a savory nutty flavor with our version of Browned Butter Fettuccine Alfredo!
    Browned Butter fettuccine alfredo in a bowl twisted together.
    Fettuccine alfredo in a bowl with peas.
    Close up on browned butter fettuccine alfredo.
    Browned Butter fettuccine alfredo on a plate with a fork.
    Browned Butter fettuccine alfredo on a plate with a fork.
    A close up of browned butter fettuccine alfredo with a fork.

    I couldn’t be more excited about sharing our Browned Butter Fettuccine Alfredo Recipe with you all! It’s one of my favorite rich and creamy dishes on our entire site!

    Admittedly the first time I had fettuccine alfredo was when I was in high school. I know, crazy right? I grew up in a Korean household, eating primarily Korean foods. When we did have pasta at home, it was usually spaghetti with jarred sauce and the sprinkle “Parmesan cheese” from a can. True story. When I did finally try fettuccine alfredo, I was hooked. I was in love with the silky smooth cream sauce.

    Our browned butter version is so good. The nutty flavor from the browned butter is to die for and makes this recipe just a little bit special.

    How to make this Browned Butter Fettuccine Alfredo Recipe

    Ingredients

    Ingredients for Browned Butter Fettuccine Alfredo all laid out on a kitchen counter.
    1. unsalted butter – this is where all the flavor starts and how the sauce develops
    2. thinly sliced garlic – the thinly sliced garlic acts as the aromatic in this sauce
    3. heavy cream – the higher fat content in heavy cream vs milk helps to stabilize the overall sauce, resulting in a silky smooth finish
    4. grated Parmesan – the Parmesan cheese helps to thicken and bring the sauce together
    5. peas – this ingredient is totally optional, but I love the bright pops of flavor it adds to the dish
    6. salt and pepper – because we always need to be seasoning our dishes!
    Jump to Recipe

    Process

    1. Boil your fettuccine in well salted water until al dente. Drain and set aside.
    2. Slowly melt and simmer butter in a skillet. You want to take your time doing this to make sure your butter doesn’t burn
    3. Once the milk solid bits begin to brown and you smell a nutty and toasty aroma, add the garlic and cook.
    4. Add cream to browned butter and simmer until it has reduced by about a third.
    5. Once the cream had reduced, stir in Parmesan until evenly melt together, creating a very smooth and creamy sauce. Adding the cheese in small increments will prevent the sauce from breaking and allow for a smooth and creamy sauce to form.
    6. Tossed cooked fettuccine into browned butter alfredo sauce until everything is evenly coated. So simple!
    7. If you’re using peas, stir them into the pasta.
    Jump to Recipe
    Butter that has been browned in a skillet.
    Brown the butter.
    Thinly sliced garlic added into a skillet full of browned butter.
    Add garlic and sauté.
    A skillet with browned butter and cream added to it.
    Add the cream to the butter.
    A skillet full of browned butter fettuccine alfredo sauce with a wooden spoon in it.
    Mix together and simmer, then add Parmesan.
    A skillet iwth browned butter fettuccine alfredo tossed with peas.
    Toss pasta and peas with sauce.
    Jump to Recipe

    What is browned butter?

    Browned Butter in a glass bowl up close so you can see the color.

    Browned butter is when butter is melted and simmered over low heat long enough for the milk solids to brown and the water to evaporate. This results in a rich, nutty and more intensely flavored butter. It’s truly delicious and worth the minimal time and effort!

    Watch how to make our Browned Butter Fettuccine Aflredo step by step with our video:

    Browned Butter Fettuccine alfredo with peas on a plate with a fork in the pasta.

    FAQs

    Can this be made ahead of time?

    Yes! Both the pasta and sauce can be made up to 3 days ahead of time. They should be stored separately, each in an airtight container in the refrigerator.

    To reheat: Pour sauce into a skillet and simmer over low heat, stirring frequently. The sauce should be heated slowly to prevent it from separating or clumping up. As the sauce reheats, stir in small amounts of milk or cream as needed to achieve the right consistency.

    Can the sauce be frozen?

    Yes! Although cream sauces can be a little tricky to freeze and reheat, it can be done.

    To freeze sauce: Pour cooled sauce into a freezer bag, remove as much air as possible and seal shut. Lay bag flat on its side to allow sauce to freeze quickly. Freeze for up to 3 months.

    To reheat sauce: Slightly thaw and pour into a pot and simmer over low heat, stirring frequently. The sauce should be heated very slowly to prevent it from separating or clumping up. As the sauce reheats, stir in small amounts of milk or cream as needed to achieve the right consistency and regain its smooth and creamy texture.

    Can the cooked fettuccine be frozen?

    Yes! Cooked pastas freeze and reheat quite well.

    To freeze: Cool completely and store in a freezer bag, separate from the sauce, removing as much air as possible and sealing shut. Lay bag flat on its side and freeze pasta for up to 3 months.

    To reheat: Bring a pot of water, just enough to cover pasta, to a boil and add pasta. Cook for 30 seconds to 1 minute until pasta has thawed and just heated through. Drain and toss into reheated sauce.

    Browned Butter Fettuccine Alfredo up close to see the parmesan on top.

    Variations

    Meat and Seafood Additions

    • Shredded, grilled or breaded chicken
    • Grilled steak tips
    • Grilled or sautéed shrimp
    • Seared scallops

    Vegetarian Additions

    • Steamed broccoli florets
    • Seared cremini or shiitake mushrooms
    • Sautéed spinach
    • Sautéed kale

    We use dry fettuccine for this browned butter fettuccine alfredo recipe, but if you want to tackle making fresh, homemade pasta, we have a recipe for that here!

    If you love pasta dishes as much as we do, you might be interested in our recipes for Cacio e Pepe , Carbonara Pasta Pie, or fusilli with the Best Homemade Vodka Sauce!

    Browned Butter Fettuccine Alfredo up close to see the parmesan on top.
    Click here for our Pasta & Noodle Recipe Collection!

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    Browned Butter Fettuccine alfredo with peas on a plate with a fork in the pasta.

    Browned Butter Fettuccine Alfredo Recipe

    5 from 19 votes
    PRINT RECIPE Pin Recipe
    Our Browned Butter Fettuccine Alfredo Recipe has an easy twist that makes this recipe to die for . We took a classic recipe for creamy fettuccine Alfredo and added a savory nutty flavor with our version of Browned Butter Fettuccine Alfredo!
    RECIPE BY Teri & Jenny
    Prep Time: 5 mins
    Cook Time: 22 mins
    Total Time: 27 mins
    Servings: 5

      INGREDIENTS  

    • 1 pound dry fettuccine
    • 6 tbsp unsalted butter
    • 2 thinly sliced garlic cloves
    • 2 cups heavy cream
    • 4 ounces grated Parmesan (3/4 cup)
    • 1/2 cup frozen peas, thawed
    • salt and cracked black pepper to taste

      INSTRUCTIONS  

    • Fill a large pot with water and place over high heat. Once water comes to a boil, add pasta and a small handful of salt.
    • Boil pasta, stirring occasionally until al dente, about 7 minutes. Drain and toss with a small drizzle of extra virgin olive oil. Set aside.
    • Place a large skillet over medium heat and melt butter. Continue to cook butter until browned and a nutty flavor comes through, 4 to 5 minutes.
    • Add garlic and cream and increase heat to medium-high to bring to a boil. Lower heat and simmer until mixture reduces by 1/3, 5 to 7 minutes. Season with salt and pepper.
    • Slowly whisk gratedParmesan into the cream mixture until fully incorporated and smooth. Continue to simmer sauce for 2 to 3 minutes or until thick enough to coat the back of a wooden spoon.
    • Stir in peas and remove from heat. Toss fettuccine into the browned butter alfredo sauce until completely coated. Adjust seasonings. Top with extra grated Parmesan if desired and serve.

      NOTES  

    To freeze sauce: Pour cooled sauce into a freezer bag, remove as much air as possible and seal shut. Lay bag flat on its side to allow sauce to freeze quickly. Freeze for up to 3 months.

    To reheat sauce: Slightly thaw and pour into a pot and simmer over low heat, stirring frequently. The sauce should be heated very slowly to prevent it from separating or clumping up. As the sauce reheats, stir in small amounts of milk or cream as needed to achieve the right consistency and regain its smooth and creamy texture.
    To freeze pasta: Cool completely and store in a freezer bag, separate from the sauce, removing as much air as possible and sealing shut. Lay bag flat on its side and freeze pasta for up to 3 months.
    To reheat pasta: Bring a pot of water, just enough to cover pasta, to a boil and add pasta. Cook for 30 seconds to 1 minute until pasta has thawed and just heated through. Drain and toss into reheated sauce.
    Calories: 910kcal Carbohydrates: 71g Protein: 25g Fat: 60g Saturated Fat: 36g Cholesterol: 263mg Sodium: 405mg Potassium: 356mg Fiber: 4g Sugar: 3g Vitamin A: 2189IU Vitamin C: 7mg Calcium: 355mg Iron: 2mg
    CUISINE: Italian
    KEYWORD: alfredo, browned butter, fettuccine, pasta,
    COURSE: dinner, Main Course

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    October 28, 2020 / 16 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    October 28, 2020 / 16 Comments

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    1. Elizabeth

      December 06, 2021 at 6:04 pm

      5 stars
      This was AWESOME!!!!! Best Alfredo I’ve ever made. Thank you so much for sharing.

      Reply
      • Jenny Park

        December 07, 2021 at 1:31 pm

        Yay! So happy you love this one!

        Reply
    2. Emily

      April 12, 2021 at 8:07 pm

      5 stars
      Holy. Cow. This recipe is bonkers good. So glad I found it!

      Reply
      • Jenny Park

        April 13, 2021 at 10:18 am

        So happy to read this!

        Reply
    3. joyce corcoran

      November 06, 2020 at 11:36 am

      5 stars
      Love this recipe, it is easy to fix and so delicious. The brown butter does take this recipe to another dimension. I cooked the rest of the frozen peas and placed them along side the pasta. Very pretty presentation but much more important, it all tasted wonderful.

      Reply
    4. Tasmina

      March 04, 2018 at 3:06 pm

      Hi:) Love your recipe!! Is there any way I can add chicken to and do you think I can substitute skim milk for heavy cream? Thanks for this can’t wait to try it!!!

      Reply
      • Jenny Park

        March 05, 2018 at 7:41 am

        Yes! You can totally add chicken + replace the milk for heavy cream!

        Reply
    5. Kari

      August 03, 2016 at 2:14 pm

      5 stars
      OK. I made this last night. I am quite a novice in the kitchen so browning butter intimidated me… BUT this was SO easy. It was creamy and delicious! I will be making this again! SERIOUSLY, it is heaven.

      Reply
      • Jenny Park

        August 03, 2016 at 2:50 pm

        YAY!! So glad you like this recipe and hooray to brown buttering success!! :)

        Reply
    6. Marta

      January 26, 2016 at 3:32 am

      5 stars
      It was vary comforting

      Reply
    7. Cecile

      January 24, 2016 at 12:23 pm

      This looks fabulous – gonna ‘pin’ this immediately!!

      Reply
    8. Brooke

      January 24, 2016 at 12:08 pm

      Hey! Looks amazing. Any way I could at a pinch of flour during the butter melting process to thicken a bit or would a roux ruin the recipe’s integrity? Thanks! Can’t wait to eat way too much of this tonight :P

      Reply
      • Jenny Park

        January 24, 2016 at 4:35 pm

        Honestly, you don’t need it! As long as you reduce the cream by at least a third, you get such a nice and creamy sauce…the flour may also make it slightly gritty in this case!

        Reply
    9. Cheese and Chinese

      January 23, 2016 at 11:17 am

      5 stars
      Oh my gosh this was so creamy and delicious! Love anything with browned butter..

      Reply
    10. Gabi

      January 23, 2016 at 5:34 am

      Hello. Can I change the heavy cream for whole milk? Thanks.

      Reply
      • Jenny Park

        January 23, 2016 at 10:54 am

        Absolutely! It will just take a little longer to reduce!

        Reply

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