Fettuccine Alfredo Recipe

Name: Fettuccine Alfredo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 12 oz fettuccine (dried or fresh Italian pasta; fresh cooks in 3–4 minutes); 1 cup heavy cream (or 1 cup half-and-half for a lighter sauce); 1/2 cup unsalted butter (one stick; European-style for better richness); 1 1/2 cups Parmesan Cheese (freshly grated (Parmigiano-Reggiano preferred)); 2 cloves garlic (minced (or 1 tsp garlic powder in a pinch)); Salt and freshly ground black pepper (to taste); freshly grated nutmeg (pinch (optional, adds warmth)); Chopped fresh parsley or chives (for garnish)

This Fettuccine Alfredo Recipe brings together tender Italian pasta and a dreamy, creamy sauce—comfort food at its finest.

In my kitchen, a bowl of pasta can turn any day around. Fettuccine Alfredo is a classic Italian pasta dish with a rich, velvety cream base, plenty of real Parmesan cheese, and a hint of garlic. What makes this creamy sauce special is its simplicity: just a handful of pantry staples transform into a luxurious dinner in under 30 minutes. I first learned this Recipe from my nonna in Rome, and I’ve tweaked it over the years—swapping heavy cream for half-and-half when I want a lighter twist or stirring in fresh herbs in spring. Whether you serve it for a cozy weeknight or a festive gathering, it always feels like a warm hug on a plate.

Why You’ll Love This Fettuccine Alfredo Recipe

• Ultra-creamy sauce with real Parmesan Cheese (no powdered stuff!)
• Ready in about 20 minutes—perfect for busy weeknights
• Uses simple, easy-to-find ingredients you probably already have
• Customizable: add grilled chicken, shrimp, or seasonal veggies
• No oven needed—just one pot and one pan to wash
• Comforting Italian pasta that appeals to all ages
• Light-version trick: swap heavy cream for half-and-half or milk
• Kid-friendly flavor, yet elegant enough for dinner guests

Ingredients for Fettuccine Alfredo Recipe

• 12 oz fettuccine (dried or fresh Italian pasta; fresh cooks in 3–4 minutes)
• 1 cup heavy cream (or 1 cup half-and-half for a lighter sauce)
• ½ cup unsalted butter (one stick; European-style for better richness)
• 1½ cups freshly grated Parmesan Cheese (Parmigiano-Reggiano preferred)
• 2 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
• Salt and freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg (optional, adds warmth)
• Chopped fresh parsley or chives, for garnish

Tip: Always grate your own Parmesan—pre-grated packets often contain anti-caking agents that hinder melty texture.

Directions

1. Bring a large pot of salted water to a rolling boil. Cook the fettuccine until al dente—about 8–10 minutes for dried, 3–4 for fresh. Reserve ½ cup pasta water before draining.
2. While the pasta simmers, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant; watch it so it doesn’t brown.
3. Pour in the heavy cream and warm gently. Stir constantly with a whisk, bringing it to a slight simmer (tiny bubbles around the edge). Don’t let it boil vigorously or it can break.
4. Gradually whisk in the grated Parmesan Cheese, stirring until you have a smooth, glossy Creamy Sauce. If the sauce seems too thick, whisk in a splash of reserved pasta water—start with 2 tablespoons.
5. Season with salt, plenty of freshly cracked black pepper, and that pinch of nutmeg if you’re using it. Taste and adjust seasoning; Alfredo should be bold but not salty.
6. Add the drained fettuccine to the skillet. Toss quickly with tongs or two forks, ensuring every strand is coated. If needed, add more pasta water (up to ¼ cup) for a silkier finish.
7. Transfer to warmed plates or a serving bowl, sprinkle with chopped parsley, and serve immediately. Invite your family or guests to dig in—this Italian Pasta waits for no one!

Servings & Timing

Yield: Serves 4 hungry adults
Prep Time: 5 minutes (mince garlic, grate cheese)
Cook Time: 15–20 minutes (pasta + sauce)
Total Time: 20–25 minutes

Variations

• Cajun Alfredo: Stir in 1 tsp Cajun seasoning and top with blackened chicken.
• Veggie Boost: Add steamed broccoli florets or sautéed mushrooms.
• Lemon-Garlic Twist: Zest half a lemon into the sauce for a bright note.
• Protein-Packed: Toss in cooked shrimp or sliced sausage.
• Dairy-Free Swap: Use full-fat coconut milk and vegan Parmesan.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days; sauce will thicken. To reheat, warm gently on the stove with a splash of milk or pasta water, stirring constantly to bring back the creamy texture. Freeze in portions (up to 1 month), then thaw overnight in the fridge before reheating.

Notes

• Fresh vs. Dried: Fresh fettuccine yields a silkier bite but cooks fast—keep an eye on it.
• Cheese Quality: Grate Parmigiano-Reggiano right before use for the best melt and flavor.
• Sauce Splitting: If your sauce looks grainy, remove pan from heat, whisk in a spoonful of cold cream, then return to low heat.
• Timing Tip: Start your sauce when the pasta water boils so everything finishes together.

FAQs

Q: My sauce is too thick—how do I fix it?
A: Stir in reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

Q: Can I use low-fat milk instead of cream?
A: You can, but the sauce will be thinner; add a little flour (½ tsp) with the butter to help thicken.

Q: Why didn’t my Parmesan melt smoothly?
A: Pre-grated cheese often contains anti-caking agents—always grate fresh.

Q: How can I make this gluten-free?
A: Swap in your favorite gluten-free fettuccine or spiralized zucchini for a low-carb twist.

Q: Can I prep the sauce ahead?
A: Yes—prepare the sauce, cool, and refrigerate up to 24 hours; reheat slowly with water.

Q: What if I don’t have a whisk?
A: A fork works fine—just stir vigorously to break up any lumps.

Q: How do I keep leftover pasta from clumping?
A: Toss with a little olive oil before storing to prevent sticking.

Conclusion

This Fettuccine Alfredo Recipe is a nutty, creamy embrace you can whip up in minutes—perfect for last-minute company or a cozy night in. Give it a try, tweak it your way, and let me know how it turned out in the comments below. For more Italian Pasta love, check out my Creamy Tomato Basil Pasta or Classic Spaghetti Carbonara. Buon appetito!