Fettuccine Alfredo Recipe
If you are craving a creamy, comforting pasta dish that comes together in under 30 minutes, this Spinach Ricotta Fettuccine is the perfect weeknight dinner. It’s rich, cheesy, and incredibly satisfying, thanks to a velvety ricotta sauce, tender fettuccine, and perfectly wilted spinach. With simple ingredients and easy steps, this homemade pasta feels like something you’d order at your favourite restaurant… only much faster and fresher!
In this blog post, you will learn how to make fettuccine alfredo.
How to Make Fettuccine
To start this creamy spinach ricotta fettuccine, boil a pot of water and cook the fettuccine until it is just shy of al dente. After draining, drizzle a little olive oil over the pasta to keep the noodles from sticking together while you prep the sauce.
In a separate bowl, mix the ricotta, whole milk, mature cheddar, garlic powder, salt, and flour until everything is smooth and well combined. This becomes the rich, cheesy base of the dish.
Next, melt some butter in a saucepan, then pour in the ricotta mixture. Bring it to a gentle simmer over medium heat, stirring continuously for 8–10 minutes. This step is key because constant stirring helps the sauce thicken into that velvety, restaurant-quality texture.
Once it is creamy and luscious, toss in the baby spinach and let it wilt right into the sauce.
When the spinach is softened, add the fettuccine straight into the pan and stir until every strand is perfectly coated in that rich, cheesy goodness.
From there, it’s ready to serve and enjoy! This easy, comforting pasta recipe comes together quickly and makes the perfect cozy weeknight dinner. The perfect dinner made in 20 minutes!
How to Store Fettuccine Alfredo
To keep your homemade Fettuccine Alfredo fresh and delicious, store any leftovers in an airtight container in the refrigerator. The pasta will stay good for up to 3–4 days.
When reheating, add a splash of milk to loosen the sauce and warm it gently on the stovetop or in the microwave, stirring halfway through to keep everything creamy.
Avoid freezing Alfredo pasta as the dairy-based sauce tends to separate and become grainy once thawed, so refrigeration is your best option for maintaining that silky texture.
Ingredients
Fettuccine: The star of the dish! Fettuccine’s wide, tender noodles are perfect for holding onto creamy sauces, making every bite rich and satisfying.
Butter: Adds richness and helps create that classic silky Alfredo texture when melted into the ricotta mixture.
Ricotta: The base of your creamy sauce. Ricotta brings a light, velvety creaminess that feels indulgent without being too heavy.
Whole Milk: Thins out the sauce just enough while keeping it creamy and smooth.
Mature Cheddar: Gives the sauce a bold, sharp, cheesy flavour that balances beautifully with the mild ricotta. Parmesan is usually the cheese used in this recipe, but I prefer the taste of cheddar for a bolder flavour.
Garlic Powder: Adds savoury depth and that signature Alfredo-style garlic flavour.
Salt: Essential for enhancing all the flavours in the sauce and the pasta.
Flour: Helps thicken the sauce as it simmers, giving it that perfect, cling-to-the-noodles consistency.
Baby Spinach Leaves: A fresh, nutritious addition that wilts right into the hot sauce, adding colour, texture, and a boost of vitamins.
Looking for more pasta recipes? Try these recipes!
- Stuffed Pasta Shells (Conchiglioni)
- Spaghetti Bolognese
- Creamy Courgette Risotto Recipe
- Macaroni and Cheese
Fettuccine Alfredo Recipe
Ingredients
- 8 oz. fettucine
- 4 tbsp. butter
- 10 oz. ricotta
- 1/2 c. whole milk
- 1/2 c. mature cheddar grated
- 2 tsp. garlic powder
- 1 tsp. salt
- 1 tbsp. flour
- 1 c. baby spinach leaves
Instructions
- Fill a medium-sized pot with water and bring to a boil. Add the fettuccine and let it boil until it is almost cooked through. Drain the pasta, then drizzle a small amount of olive oil over it to keep it from sticking together.
- In a medium-sized bowl, stir the ricotta, whole milk, mature cheddar, garlic powder, salt, and flour together until mixed together well.
- In a saucepan pan melt the butter. Once the butter is melted, add the ricotta mixture to the pan and slowly bring to a low boil on medium heat, constantly stirring. Continuously stir for 8-10 minutes, until the sauce begins to thicken.
- Add the baby spinach leaves to the sauce and stir them in until wilted.
- Add the fettuccine to the sauce and stir until it is fully coated.
- Serve and enjoy!
Notes
Author: Sarah Young
In this blog post, you learned how to make fettuccine alfredo.