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
Ingredients
- 1 lb Fettuccine Pasta
- 6 Tablespoons Butter
- 1 Garlic Clove (minced)
- 1 ½ cups Heavy Cream
- ¼ teaspoon Salt
- 1 ¼ cup Shredded Parmesan Cheese
- ¼ 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.
I hope you love this fettuccine pasta with homemade alfredo sauce. Happy Cooking, my friends!
Makenna G. Gordon Krista Gordon
How many calories are in this?
Sophie Dyer
Mmmmmm ferry veryy gud pashtA :)) : )
Jessica
how many does this serve?
Brittny
I made this with shrimp. It’s my favorite dish. My kids love it!!! They all ( I have 4) LOVED it. So easy. I will make this dish all the time.
Herb
It was delicious.. Didn't change recipe, just added lobster tail and peas.. Definitely a great flavorful recipe without any extras..
Avery
Delicious! Not sure if you can edit the recipe but just wanted to let you know that I didn’t see “add pepper and salt” to the sauce! It’s common sense, but you might personally want to add it as a recipe developer. (: Thanks for a great recipe!
Alex
It was alright. My family liked it but I found it wayyyy too salty. Either way it’s an easy recipe and most really liked it.
Jen
I need to feed 9 on Christmas. Would I just do strait doubling for the recipe? I know sometimes changing quantity isn’t cut and dry…
Annalise
I doubled it and only had one issue with the thickness of the sauce, it was like sticky... it could have most definitely been my own fault for as much pasta as I made. 🙂 It was very good though.
Donna
What a lovely Pasta recipe. I won't make it for Christmas but for sure I'mm make it the day before or the day after. It looks so delicious and hearty.....
Monica Gutierrez
Happy New Year! I chose your fettuccine Alfredo recipe to partner with my chicken piccata. It was delicious! Thank you for your post. I look forward to trying more of your wonderful recipes!😊
Jennifer
Wow! I made this tonight and it tastes soooo good!
Bdunn
What a delish recipe. I cut the receipt in half. Hi
I did not use pasta. I used 4 green zucchini cut in a spiral. I also used 1/2 a sweet onion sautéed in the butter before the garlic.
I cooked a seasoned chicken breast in my IP. Cut it up in cubes and added to the sauce after it blended together prior to adding the spiral cut zucchini.
I served it with garlicky bread and topped with Parmesan shreds.
I kept the broth from the IP chicken for something else