Homemade Fettuccine Alfredo
Skip the jarred stuff and make your own phenomenal Fettuccine Alfredo for a quick 30-minutes (max) meal the whole family will love. This creamy, dreamy fettuccine alfredo tastes absolutely restaurant-worthy while being irresistibly kid-friendly.
Best Fettuccine Alfredo Recipe
One of my favorite quick, weeknight dinners when I’m craving some classic comfort food, fettuccine alfredo features tender pasta coated in a lusciously creamy, cheesy and garlicky sauce.
The nutty, cheesy Parmesan is the star of this pasta recipe, with classic Italian herbs and zingy garlic helping round out the flavor profile to create a masterful dish.
Fettuccine Alfredo is so simple to make, it was one of the first pasta recipes that my daughter learned how to make independently (along with cacio e pepe, which is just pasta, butter, pepper and Parmesan).
My version differs heavily from authentic versions. Not only do I use cream, I add garlic, salt, pepper and (sometimes) Italian seasoning to amp up the flavor. Of course, you can stick to the basics and omit these ingredients, but I don’t think you’ll regret giving my version a try. (Note: for the pictures in this recipe I did not use Italian seasoning.)
Fettuccine Alfredo Variations:
- For more flavor, add sundried tomatoes or chopped, roasted red peppers to your sauce at the same time that you add the heavy cream.
- Add protein like grilled or baked chicken, grilled shrimp or baked salmon.
- Add veggies like bell peppers, shredded carrots, sweet peas, diced asparagus, chopped broccoli, etc etc
- Add additional seasoning like garlic salt, ranch seasoning, etc.
- Brighten up this pasta dish with a sprinkle of lemon juice and/or lemon zest
- Gluten-free pasta works wonderfully in this recipe, if needed
Fettuccine Alfredo Origins
I don’t always share the origins of classic recipes, but I love when there’s a beautiful story behind a dish and I can’t help sharing when that’s the case!
Fettuccine Alfredo was popularized in Rome by Alfredo Di Leila, a restauranteur who “invented” the dish one day while trying to nourish his newly postpartum wife, Ines. Upon tasting it, she insisted that they add it to the menu of their small trattoria (restaurant).
This was not simply a menu item, Alfredo made his namesake fettuccine to order, table side, making a big show of sprinkling in the Parmesan and turning the noodles over and over again until a creamy sauce resulted.
His original version only contained fettuccine noodles, butter and Parmesan cheese, and cream was later added by Italians who moved to North America.
Make-ahead instructions: While I don’t advise preparing the pasta in advance, the alfredo sauce can be made up to 3 days in advance, though you may need to add a splash of pasta water or additional cream to loosen it up when reheating.
How to store leftover fettuccine alfredo: Measuring pasta is always tricky, so if you end up with leftovers of this recipe, you can store it in an airtight container in the fridge for up to 3 days. (I do not recommend freezing this recipe.)
What to Serve with Fettuccini Alfredo:
- A light salad
- Garlic bread
- Breadsticks
- Tender-crisp veggies
- Grilled or Baked protein (like chicken, salmon, shrimp or steak)
Fettuccine Alfredo Ingredients
- Handful dried fettuccine pasta
- Butter
- Garlic, smashed and sliced
- Heavy cream
- Salt
- Black pepper, crushed
- Italian seasoning, optional <– grab our homemade Italian seasoning recipe
- Parmesan cheese, shredded – plus more for serving
- Parsley, optional for serving
Scroll down to the printable recipe card for full measurements.
Tip: check out our recipe variations above for unique ways to add more flavor, protein or veggies to this recipe. Be sure to NOT rinse the pasta after draining as the starch left on the pasta after cooking will help the creamy sauce stick to the noodles.
Kitchen Tools You May Find Helpful
- Saucepan
- Stockpot
- Colander
- Measuring Cups and Spoons
- Sharp Kitchen Knife
- Cutting Board
- Cheese Grater
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
How to Make Fettuccine Alfredo
Prepare the pasta according to package directions in a large pot of water. Do not rinse after draining as the starch left on the pasta after cooking will help the creamy sauce stick to the noodles.
While the pasta is cooking, place a medium-sauced saucepan over medium heat and add the butter.
Once the butter is hot, add the garlic and cook for 2 minutes until fragrant.
Add the heavy cream, salt, pepper and seasoning, and increase heat to medium-high.
Bring the cream to a boil for 2 minutes, whisking constantly, then reduce to medium-low.
Add the shredded Parmesan cheese and whisk until completely melted.
Taste and adjust the seasoning, as well as the consistency, if needed.
Toss the pasta with the homemade alfredo sauce and serve immediately, with additional Parmesan and parsley, if desired.
Grab your free printable recipe card for our homemade fettuccine alfredo recipe:
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Homemade Fettuccine Alfredo
Fettuccine alfredo features tender pasta coated in a lusciously creamy, cheesy and garlicky sauce. It’s the perfect classic comfort food when you have less than 30 minutes to whip up dinner. The nutty, cheesy Parmesan is the star of this pasta recipe, with classic Italian herbs and zingy garlic helping round out the flavor profile to create a masterful dish.
Ingredients
- Handful dried fettuccine pasta, as much as you need
- 1/4 cup butter
- 4 cloves garlic, smashed and sliced
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, crushed
- 1 teaspoon Italian seasoning, optional
- 1 1/4 cup Parmesan cheese, shredded - plus more for serving
- Parsley, optional for serving
Instructions
- Prepare the pasta according to package directions in a large pot of water. Do not rinse after draining as the starch left on the pasta after cooking will help the creamy sauce stick to the noodles.
- While the pasta is cooking, place a medium-sauced saucepan over medium heat and add the butter.
- Once the butter is hot, add the garlic and cook for 2 minutes until fragrant.
- Add the heavy cream, salt, pepper and seasoning, and increase heat to medium-high.
- Bring the cream to a boil for 2 minutes, whisking constantly, then reduce to medium-low.
- Add the shredded Parmesan cheese and whisk until completely melted.
- Taste and adjust the seasoning, as well as the consistency, if needed.
- Toss the pasta with the homemade alfredo sauce and serve immediately, with additional Parmesan and parsley, if desired
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 77mgSodium: 532mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 9g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this quick and easy fettuccine alfredo recipe as much as mine does!
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