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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The perfect homemade fettuccine alfredo using heavy cream, butter, parmesan cheese, and a touch of garlic.
- 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)
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.
- 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.
I hope you love this fettuccine pasta with homemade alfredo sauce. Happy Cooking, my friends!
This looks great! I have yet to introduce fettuccini Alfredo to my kids but I guess I need to! This looks easy enough for any night of the week. Thanks for sharing!
Oh my GOSH! This was so good that the ribeye steak played second fiddle. NO REALLY IT DID! 😍
Oh my GOSH. This was so good the ribeye played second fiddle. NO REALLY IT DID!
I made this tonight. Couldn't be any easier. It was the best Alfredo I have had. My family loved it. There was enough left overs for tomorrow. Thank You.
Easy delicious pasta. Not sure if water from boiling noodles thins or thickens sauce with all the starch from noodles? Also be careful not to add too much salt since the boiling water has extra salt if you use it.
Does this thicken well without adding flour to the butter to make a roux??
Yes. Especially if you add an egg yolk or two to the cream, temper and whisk in quickly and well to avoid scrambling of course. This recipe is how I’ve always made Alfredo, but haven’t in awhile so wanted to check a recipe. And this one is spot on! I just add yolk
Yes as long as its heavy whipping cream. You can't use half&half or milk because there is to much extra liquid. With heavy whipping cream you have all the milk fat and solids that's what makes it thicken as it cooks down. Plus of course the cheese helps as well 😁
Way better than Olive Garden and so easy to make at home!
This recipe is very easy and totally delicious....but also a little heavy. I subbed half of the heavy cream for half and half, added broccoli to my pasta water for the last couple of minutes and also added grilled chicken for a one dish chicken broccoli Alfredo version and it was amazing!
So, your recipe mentions adding half of the Parmesan cheese three times. 🙂 What do you really intend here?
I would like to know that as well!
Add half, add half of the remaining, then half of the remaining.
How many people can this recipe feed?
It feeds my family of 6 with no leftovers. 🙂
Best and easiest Alfredo I have made!! I am now a fan and will come back to try more of your recipes. Thanks!
Got some smoked salmon handy? Crumble and incorporate for "Awesome!"
Servings?
4
SO good! I have made it twice now and there is never any leftovers!
Would it be ok to substitute some Asiago and roamano instead of all parmesan? I'm gonna make this tonight...one version with chicken and one with shrimp since some of my family doesn't eat seafood!!
How many people people does this serve?
4
Very confused about the Parmesan. It says to add half of it to the sauce, half of it to the pasta, and the remaining amount as garnish. 50% + 50% leaves 0% left over, so I'm not sure what type of math to use for this.
Love, love, love this recipe! I added 3 cloves of garlic but my husband and kids each had 4 helpings And are all laying in the couch in a food coma!
Just made this to go with chic breast was excellent, first time making it from scratch. Wow amazing!!
I love fettuccine pasta and yours was so good! My whole family loved them and have already asked me to make them again. Your directions were so easy to follow..Thanks so much!
How many people is the recipe for?
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.
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??
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.
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.
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!!
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!
If I'm adding some roasted chicken, when would I do that?
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!
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.
Made this tonight! It was delicious! Paired it with garlic butter steak bites and a side salad with texas toast.
Very tasty. I have tried to make fettuccine alfredo several times and haven’t had it come out well, but this was very much like Olive Garden’s. The only problem that I have is that as always it separates quickly, leaving me with a greasy plate and not quite the same taste/texture. How do I get a creamy, homogenized sauce??
Holy WOW!! This was the first time I ever made fettuccine alfredo and WOW! Followed the recipe, ended up gone!!
I literally just made this and have my bowl sitting right next to me as I type. This recipe is great and its not incredibly saucy (which I like) if the instructions are followed as given. For the record I am a VERY VERY and I stress the word VERY amateur cooker and this was simple for me!
This is the best Alfredo I’ve had, and is so easy to make. It’s not to saucy which I like and has lots of flavor! So good!
I beat up an egg white to soft peaks on the side and gently fold it into the sauce when it is off the heat and before it goes on the pasta. It gives it a lovely volume and lifts some of the heaviness.
I love this idea, Connie! So brilliant. I think it would bring a nice balance to the sauce. I will have to try it out. Thanks for sharing!
Wow, great idea! I’m going to do just that when I make this dish for dinner tonight!
You are correct that pasta water can add flavor to a sauce. However, pasta water is used to emulsify and THICKEN a sauce-- not thin it out since the pasta water has starch from the pasta that was cooked in it.
You are correct that pasta water can add flavor to a sauce. However, pasta water is used to emulsify and THICKEN a sauce-- not thin it out since the pasta water has starch in it. Like you mentioned, it is a good idea to add pasta water to the sauce.
Any idea of the Calorie content?
Where does the heavy cream come from?
Has no taste benefits and is only fat. Rather focus on the Orginal and choosing top pasta and Parmesan
Best we've ever had! Made just as directed, absolutely incredible
Hi!! I have tried this recipe multiple times, and shaken it up a bit to my own preferences and every time it’s turned out so well!! Thank you so much for this!! Really love it!!