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Fettuccine Alfredo
Fettuccine pasta topped with a homemade rich decadent alfredo sauce
There are certain recipes that are essential to have in your recipe box and one of them has to be a phenomenal Fettuccine alfredo recipe. Years ago, when I was teaching kids’ cooking classes, this was one of the first things I taught them. Almost every single kid around goes crazy for alfredo sauce! It is so easy to make a homemade alfredo sauce that you will never buy the jarred variety again!
This homemade alfredo sauce is made with simple ingredients — butter, parmesan cheese, garlic, heavy cream, and salt. It’s a 5-ingredient alfredo sauce that is beyond easy!
If you are looking for a lighter version, I created a low-fat fettuccine alfredo version called Skinny Fettuccine Alfredo. You can find the recipe HERE.
This homemade alfredo sauce can be tossed with the pasta so the pasta soaks up all of the sauce or it can be spooned over hot, fresh pasta. I love to use fresh refrigerated fettuccine noodles because it tastes that much better. If you want the fettuccine alfredo to be a little more “saucy” toss the sauce with less than one pound of pasta (you may start with 12 ounces of fettuccine).
Tips for making PERFECT FETTUCCINE ALFREDO:
- Start by bringing water to a boil in a large pot. Add salt to the water to season the pasta. Once it is boiling, add pasta and cook according to package instructions.
- Saute the garlic and butter together until softened — about 1 to 2 minutes.
- Add heavy cream and let simmer over medium-high heat for about 5 minutes to thicken. Add salt and pepper to taste. Add half of the parmesan cheese to the mixture and whisk well until smooth.
- Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
- Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
- Garnish with Italian parsley, if so desired.
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Fettuccine Alfredo
Equipment
Ingredients
- 1 lb Fettuccine Pasta
- 6 Tablespoons Butter
- 1 Garlic Clove (minced)
- 1 1/2 cups Heavy Cream
- 1/4 teaspoon Salt
- 1 1/4 cup Shredded Parmesan Cheese
- 1/4 teaspoon Pepper
- 2 Tablespoons Italian Parsley (optional)
Instructions
- In a large pot, heat water over high heat until boiling. Add salt to season the water. Once it is boiling, add fettuccine and cook according to package instructions.
- In a large skillet or pan, heat butter over medium heat. Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream.
- Let heavy cream reduce and cook for 5 to 8 minutes. Add half of the parmesan cheese to the mixture and whisk well until smooth. Keep over heat and whisk well until cheese is melted.
- Save some pasta water. The pasta water is full of flavor and can be used to thin out the sauce.
- Toss alfredo sauce with fettuccine pasta and add half of the parmesan cheese. Once it is tossed, garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out.
- Garnish with Italian parsley, if so desired.
Video
Notes
- Use real parmesan cheese, which is refrigerated.
- If you like it to be more "saucy", you may use less than 1 lb. of fettuccine pasta.
- Leftover pasta water may be used to thin out pasta sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this fettuccine pasta with homemade alfredo sauce. Happy Cooking, my friends!
Very much enjoyed the meal, my husband has requested it monthly with breaded chicken 🙂 I did have a question though. We made more than enough for the evening – have you found a good way to reheat the pasta with sauce? I haven’t yet found a way to make it still taste as great the next day.
Really no good way due to oil separation. I just add cream or milk before I reheat and it’s pretty good. I try not to let leftovers go to waste.
This alfredo recipe is delicious. It has the perfect ratio of butter, cream, and cheese! The only thing I did different was use light instead of heavy cream. We ate it up! I was even licking the sauce from the pan after – haha. My new favorite alfredo recipe, thank you!
If I’m adding some roasted chicken, when would I do that?
This is a pasta dish. I think you can figure that it feeds as many people as one pound of pasta normally feeds your family. It also depends if you’re having it as a side or as the only dish and how much pasta your family usually eats. I once and a half this recipe to make sure I have enough for my family of 4 with 2 teenagers but I usually only serve it with broccoli (and sometimes my teens only eat the pasta). It’s delicious!
My mother in law sent me this link because she loves it and I’ve been coming back and making it atleast once every couple weeks ever since! My whole family loves it! I make chicken with it for myself and my husband and shrimp for my kids! I never knew it was so easy to make! Simply the best!!
Suggestion… After initial sauté and simmer of aromatics and cream cheese, I processed all the ingredients except the parmesan cheese in a food process; then returned the sauce to the stove on low heat until ready for service. Leave out the Parmesan cheese until it’s time to serve; (it will avoid the parmesan from breaking down into cheese strings and coagulating in the sauce) . In a separate sauté pan – add the partially cooked pasta (95%); the Alfredo Sauce, and the parmesan cheese at this time. Heat to desired temp; then plate and serve.
This was my first attempt at fettuccine alfredo and it was definitely a success! I used fresh parmesan reggiano and peccorino romano cheeses in equal parts and it was amazing! This recipe was super easy and quick.
I think she means to add 1/2 cup of the cheese to the cream mixture. Then add 1/2 cup of the cheese to the fettuccini after it is mixed with the sauce. Then top with 1/4 cup of the cheese while you bake it…… ??? Any other ideas from someone??
OK, this has been asked several times and not been answered… HOW MANY PEOPLE DOES THIS RECIPE SERVE?!
4
She has answered several times it feeds her family of 6 with no leftovers.
How many people is the recipe for?