Fettuccine Alfredo

We love pasta and I usually make my favorite Easy Marinara Sauce or Spinach Basil Pesto to go with noodles, but when I am feeling indulgent, I make Fettuccine Alfredo. It’s cheesy, creamy, and comforting. I wouldn’t recommend making it every night, but when you’re craving something rich? There’s nothing better!

Fettuccine Alfredo is a classic, creamy Italian pasta dish. It’s a favorite among kids since it’s so cheesy! It’s different from white pasta sauce, which starts with a flour and butter base. Alfredo sauce is made with Parmesan, heavy cream, and butter.

Only 4 Ingredients

Did you know you only need four ingredients for Fettuccine Alfredo? It’s true! I told you it was easy!

• Pasta – I always use classic fettuccine pasta, but you can use whatever shape you like best to go with this sauce. Spaghetti or penne pasta are good options.
• Parmesan – Since so much of the flavor comes from the cheese, I recommend the highest quality Parmesan cheese you can find! Don’t buy the Parmesan cheese in the can, visit the cheese counter at the grocery store and get the good stuff!
• Butter – I use unsalted butter but salted will work too. You can adjust the salt in the recipe, based on the butter you use and your preference.
• Heavy cream – Use heavy cream and not whipping cream. Heavy cream has more fat and makes a richer, more luxurious sauce.
• Garnish– A squeeze of lemon and a sprinkle of chopped fresh parsley are both optional additions, but I like to finish this dish off with them for a little extra flavor and brightness! I also like to top the finished pasta with extra freshly grated Parmesan. YUM!
• Add-ins– If you want to add a protein to this dish, you can add grilled chicken or shrimp.

For a dairy-free Fettuccine Alfredo, check your grocery store for vegan butter and soy or coconut heavy cream alternatives. I personally haven’t tried them, but there are options out there.

How to Make Fettuccine Alfredo

Here are some tips to help you make the best Fettuccine Alfredo!

• To keep your fettuccine from clumping together, wait until the water is boiling before adding the noodles in. Make sure you generously salt the water.
• Keep an eye on it! Give the pasta a few stirs while it is boiling to prevent the noodles from sticking together.
• Don’t add oil to the water or noodles. Oil prevents the Alfredo sauce from sticking to the pasta, which we want for this dish!
• Reserve some pasta water. The pasta water has great starchy flavor and can be added to the sauce to thin it out if your sauce gets too thick.
• Let the butter melt completely before you stir in the heavy cream.
• Cook until the sauce thickens, about 5 minutes. Stir in the parmesan cheese and let it melt.
• Toss the cooked pasta with the sauce, I like to use tongs. If the sauce is too thick, add a little of the pasta water to thin it out.

Leftovers and Freezing

You can store leftovers in the refrigerator for 3-5 days.

To best reheat your Fettuccine Alfredo, put leftovers in a microwave-safe dish and sprinkle it with a little water. Cover it with plastic wrap, cut a few small slits for steam to escape, and microwave for 90 seconds.

I recommend freezing Alfredo sauce before mixing it in with pasta! You can store Alfredo sauce in the freezer for up to 3 months.

Side Dishes

Let’s talk sides! I love serving something fresh and green next to a big bowl of Fettuccine Alfredo. Any classic Italian sides are delicious here, too!

• Roasted Green Beans
• Easy Green Salad
• Bruschetta
• Garlic Bread
• Roasted Broccoli

More Pasta Recipes

• Pasta Primavera
• Pasta Pomodoro
• Baked Ziti
• Vegetable Lasagna
• Pasta Fagioli
• Rigatoni with Sausage
• Stovetop Mac and Cheese

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Pasta

Fettuccine Alfredo

4.56 from 9 votes

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine Italian

Servings 6

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• 1 pound fettuccine pasta
• 1/2 cup unsalted butter
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 teaspoons fresh lemon juice, optional
• Salt and pepper, to taste
• Garnish: chopped fresh parsley and additional Parmesan cheese, optional

Instructions 

• Bring a large pot of water to a boil and add salt. Cook pasta until al dente according. package instructions, stirring occasionally. Drain, reserving ¼ cup of the pasta water. Set aside.
• Meanwhile, in a large skillet, heat the butter over medium heat until it melts, stirring occasionally. Whisk in the heavy cream and bring to a boil.
  
• Cook until sauce thickens, about 5 minutes. Stir in Parmesan cheese until it melts. Remove from heat and stir in lemon juice, if using. Season with salt and pepper, to taste.
  
• Toss the cooked pasta with the sauce, I like to use tongs to make sure all of the noodles are coated. Add a little pasta water if the sauce needs to be thinned out. Taste and season with additional salt and pepper, to taste, If necessary.
  
• Transfer pasta to a large serving bowl or individual bowls and garnish with parsley and additional Parmesan cheese, if using. Serve immediately.

Nutrition

Calories: 625kcal, Carbohydrates: 58g, Protein: 17g, Fat: 36g, Saturated Fat: 22g, Cholesterol: 110mg, Sodium: 277mg, Potassium: 219mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1200IU, Vitamin C: 1mg, Calcium: 231mg, Iron: 1mg

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