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!
How many people can this recipe feed?
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?
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!!