Creamy, rich, and undeniably comforting, Fettuccine Alfredo is one of those timeless pasta dishes I keep coming back to. Made with tender fettuccine noodles enveloped in a smooth, cheesy parmesan cream sauce, it feels indulgent yet comes together with minimal effort. Whether I’m looking for a quick weeknight dinner or something a little fancier for guests, this dish never disappoints.
Why You’ll Love This Recipe
I love how simple yet luxurious this Fettuccine Alfredo is. With just a few basic ingredients—most of which I already have in my kitchen—I can create something that tastes like it came from a fine Italian restaurant. The sauce is silky and rich, with just the right amount of garlic to elevate the flavors without overpowering them. Plus, it’s fast enough for a busy night but elegant enough to serve at a dinner party.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz fettuccine pasta
1/2 cup unsalted butter
1 1/2 cups heavy cream
2 garlic cloves, minced
1 1/4 cups freshly grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
I bring a large pot of salted water to a boil and cook the fettuccine until al dente, following the package instructions. Once cooked, I drain the pasta and set it aside.
In a large skillet over medium heat, I melt the butter. Then, I add the minced garlic and sauté it for about a minute until it’s fragrant.
I pour in the heavy cream, bringing it to a gentle simmer. I let it simmer for around 3–4 minutes while stirring occasionally.
Gradually, I whisk in the Parmesan cheese and stir constantly until the sauce becomes smooth and creamy.
I season the sauce with salt and freshly ground black pepper to taste.
I add the cooked fettuccine to the skillet, tossing it gently to coat each strand evenly.
Once the pasta is coated, I remove it from the heat and let it sit for a minute so the sauce can thicken slightly.
Just before serving, I sprinkle chopped fresh parsley on top for a pop of color and freshness.
Servings and timing
This recipe makes 4 servings and takes a total of 25 minutes to prepare:
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Approximate Calories: 540 kcal per serving
Variations
I sometimes add cooked chicken breast or shrimp for a heartier version.
For a deeper flavor, I use roasted garlic instead of fresh minced garlic.
If I want a lighter version, I substitute half of the cream with whole milk.
Adding steamed broccoli or sautéed mushrooms gives the dish a nice veggie boost.
I occasionally use other pasta shapes like tagliatelle or linguine when I don’t have fettuccine.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of milk or cream to loosen the sauce and warm it gently on the stovetop over low heat. Microwaving is also possible, but I stir frequently to prevent the sauce from separating.
Related Recipes:
- Crispy Chicken Fettuccine Alfredo
- Chicken Fettuccine Alfredo
- Roasted Garlic and Red Pepper Fettuccine Alfredo
FAQs
How can I prevent the sauce from becoming grainy?
I make sure to use freshly grated Parmesan (not pre-shredded) and stir it in gradually with the heat on low. This keeps the sauce smooth and creamy.
Can I make this recipe ahead of time?
I prefer making it fresh, but I can cook the pasta and prepare the sauce separately ahead of time. When I’m ready to serve, I reheat both and combine them just before serving.
Is there a dairy-free version?
Yes, I’ve tried substituting the butter with vegan butter and the cream with unsweetened almond or oat milk combined with a bit of cornstarch for thickness. Nutritional yeast can also replace the Parmesan for a cheesy flavor.
What’s the best pasta for Alfredo sauce?
I usually go with fettuccine because its wide, flat shape holds the creamy sauce well. However, tagliatelle or even penne can work if I’m out of fettuccine.
How do I make it extra cheesy?
I add an extra ½ cup of Parmesan or mix in some Pecorino Romano for a sharper kick. Just be sure to stir it in slowly to keep the sauce smooth.
Conclusion
Fettuccine Alfredo is a dish I turn to when I want comfort, elegance, and flavor all in one bowl. It’s rich without being too heavy and satisfying without being complicated. Whether I serve it on a quiet night in or to impress my dinner guests, it’s always a winner.
📖 Recipe:
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Fettuccine Alfredo
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy, rich, and comforting, Fettuccine Alfredo is a classic Italian-American pasta dish made with fettuccine noodles coated in a smooth, cheesy Parmesan cream sauce. It’s quick to prepare and perfect for both weeknight dinners and elegant gatherings.
Ingredients
12 oz fettuccine pasta
1/2 cup unsalted butter
1 1/2 cups heavy cream
2 garlic cloves, minced
1 1/4 cups freshly grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente, according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and bring it to a gentle simmer. Let it simmer for 3–4 minutes, stirring occasionally.
- Gradually whisk in the Parmesan cheese, stirring constantly until the sauce is smooth and creamy.
- Season the sauce with salt and freshly ground black pepper to taste.
- Add the cooked fettuccine to the skillet and gently toss to coat the noodles evenly with the sauce.
- Remove from heat and let sit for 1 minute to allow the sauce to thicken slightly.
- Garnish with chopped fresh parsley before serving.
Notes
Add cooked chicken or shrimp for a protein boost.
Use roasted garlic instead of fresh for deeper flavor.
Substitute half the cream with whole milk for a lighter version.
Add steamed broccoli or sautéed mushrooms for extra vegetables.
Try different pasta shapes like tagliatelle or linguine.
Store leftovers in the fridge for up to 3 days; reheat with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 120mg
