Introduction
Fettuccine Alfredo is one of the most beloved pasta dishes in Italian-inspired cuisine. Originally created in Rome by Alfredo di Lelio in the early 20th century, the dish was a simple combination of butter, parmesan, and fresh pasta. Over time, especially in the United States, it has evolved into the creamy, indulgent pasta dish we know today.
This recipe features perfectly cooked fettuccine tossed in a velvety, creamy parmesan sauce with butter, garlic, and cream for extra richness. It’s the ultimate comfort food—silky, cheesy, and satisfying in every bite.
Why I Love This Recipe
I love this recipe because it’s simple yet luxurious. With just a few ingredients, you can create a dish that feels restaurant-quality right at home. The sauce is creamy, the pasta is tender, and the cheese melts into a luscious coating that clings to every strand of fettuccine.
It’s also extremely versatile—perfect for a weeknight dinner when you want something quick and comforting, but elegant enough to serve at a dinner party.
Why It’s a Must-Try Dish
- Classic Italian-inspired dish that never goes out of style.
- Creamy, cheesy, and indulgent, yet surprisingly simple to prepare.
- Ready in less than 30 minutes, making it perfect for busy nights.
- A crowd-pleaser—kids and adults love it equally.
- Can be customized with chicken, shrimp, or vegetables for variety.
Prep & Cook Time
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Servings & Nutrition
- Servings: 4
- Calories: ~550 per serving (without protein add-ins)
Cuisine & Course
- Cuisine: Italian-American
- Course: Main Course (Dinner/Lunch)
Ingredients
For the Pasta:
- 12 oz (340 g) fettuccine pasta
- 1 tsp salt (for boiling water)
For the Alfredo Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Simple Cooking Directions
- Cook pasta until al dente.
- Make Alfredo sauce by melting butter, sautéing garlic, and adding cream.
- Stir in Parmesan until smooth and creamy.
- Toss pasta in the sauce and serve hot with parsley and extra Parmesan.
Step-by-Step Preparation
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add fettuccine and cook until al dente (about 8–10 minutes).
- Reserve ½ cup pasta water, then drain and set aside.
- Make the Sauce:
- In a large skillet, melt butter over medium heat.
- Add garlic and sauté for 1 minute until fragrant (do not burn).
- Pour in heavy cream and simmer gently for 3–4 minutes.
- Add the Cheese:
- Reduce heat to low and whisk in Parmesan cheese gradually until smooth.
- Season with salt and pepper. If sauce is too thick, add a splash of reserved pasta water.
- Combine Pasta & Sauce:
- Add drained fettuccine to the skillet.
- Toss until every strand is coated in the creamy sauce.
- Serve:
- Plate the pasta, sprinkle with fresh parsley, and top with extra Parmesan.
How to Serve
- Serve hot in shallow pasta bowls.
- Pair with garlic bread, roasted vegetables, or a fresh Caesar salad.
- A glass of white wine (like Chardonnay or Pinot Grigio) complements the creaminess perfectly.
Additional Recipe Tips
- Always use freshly grated Parmesan, as pre-shredded cheese doesn’t melt smoothly.
- Don’t let the cream boil—gentle simmering ensures a silky sauce.
- Reserve pasta water—it’s the secret to adjusting sauce consistency.
- Use wide pasta like fettuccine or tagliatelle for the best sauce coating.
Variations
- Chicken Alfredo – Add grilled or pan-seared chicken.
- Shrimp Alfredo – Toss in sautéed shrimp for a seafood twist.
- Broccoli Alfredo – Add steamed broccoli or spinach for a veggie boost.
- Mushroom Alfredo – Sauté mushrooms with garlic before adding cream.
- Light Alfredo – Use half-and-half instead of heavy cream for a lighter version.
Freezing & Storage
- Refrigeration: Store in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk.
- Freezing: Not recommended, as the cream sauce tends to separate and lose texture. If needed, freeze sauce separately for up to 1 month and reheat slowly while whisking.
Special Equipment Needed
- Large pot for pasta
- Large skillet or sauté pan for sauce
- Whisk for smooth sauce
- Pasta tongs or wooden spoon
Conclusion
Fettuccine Alfredo is the ultimate creamy pasta dish—rich, comforting, and indulgent. With just a few simple ingredients, you can create a meal that feels both homestyle and restaurant-worthy. Whether you stick to the classic version or customize it with chicken, shrimp, or veggies, this dish will always satisfy pasta cravings.
Fettuccine Alfredo
Description
Fettuccine Alfredo is one of the most beloved pasta dishes in Italian-inspired cuisine. Originally created in Rome by Alfredo di Lelio in the early 20th century, the dish was a simple combination of butter, parmesan, and fresh pasta.
Ingredients
For the Pasta:
For the Alfredo Sauce:
Instructions
-
Cook the Pasta : Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (about 8–10 minutes). Reserve ½ cup pasta water, then drain and set aside.
-
Make the Sauce : In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant (do not burn). Pour in heavy cream and simmer gently for 3–4 minutes.
-
Add the Cheese : Reduce heat to low and whisk in Parmesan cheese gradually until smooth. Season with salt and pepper. If sauce is too thick, add a splash of reserved pasta water.
-
Combine Pasta & Sauce : Add drained fettuccine to the skillet. Toss until every strand is coated in the creamy sauce.
-
Serve : Plate the pasta, sprinkle with fresh parsley, and top with extra Parmesan.
