This easy fettuccine alfredo recipe is a simple pasta dish with fettuccine that's tossed in a sauce made with butter, cream and Parmesan cheese. Best of all, it can be prepared in under 30 minutes.
I love pasta - from lobster ravioli to baked cheddar mac and cheese to butternut squash gnocchi to rigatoni arrabbiata.
But my first pasta love was the classic fettuccine alfredo. I was quite the picky eater as a kid but loved cheese. I was introduced to it by Olive Garden and have been in love ever since.
But as we all know, alfredo sauce isn't the best for you. I mean it tastes amazing but is more of a once or twice a year meal. Everything in moderation I say.
And so I celebrate it every year with some breaded chicken Parmesan. I start looking forward to it weeks in advance to be honest.
And if you've never made fettuccine alfredo, it couldn't be easier. Just heat up some butter and cream and then stir in the cheese. You can add extra flavors like garlic, which I do. So I hope you give this easy fettuccine alfredo recipe a try! And if you are a lobster fan, try this lobster alfredo.
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Recipe Ingredients
- Fettuccine - store-bought is fine but you can always make your own!
- Unsalted butter - the base of the sauce.
- Heavy cream - has the high fat content that is necessary.
- Garlic - just some added flavor.
- Salt and black pepper - enhances the flavor.
- Parmesan cheese - make sure it is freshly grated.
- Italian parsley - adds some freshness.
Step-by-Step Instructions
- Boil the fettuccine according to package directions.
- In a large saucepan, warm the butter and cream over medium heat until the butter is melted. Simmer for 2 minutes. Whisk in garlic, salt and pepper.
- Add 1 cup of Parmesan to the sauce and mix until melted through.
- Add the cooked fettuccine to the sauce. Toss a couple of times and add the remaining cup of Parmesan, tossing to combine. Sprinkle some chopped Italian parsley on top.
FAQs
While heavy cream is best, you can use sour cream, Greek yogurt or cream cheese and mix with some chicken stock or milk to get the right consistency.
Homemade alfredo sauce will clump up when the sauce is overcooked which leads to curdling or a grainy consistency. You need to remove it from the heat once the cheese has melted and pasta has been tossed in.
This fettuccine alfredo recipe is one of those dishes that should be served immediately. Alfredo sauce dries out as it cools and the pasta will clump together.
The great thing about this recipe is it is great on its own or as a side. If using as a main meal, or you can add roasted vegetables, chicken, shrimp or even bacon.
Storing, Freezing and Reheating
I've mentioned multiple times but you need to serve this classic fettuccine alfredo recipe immediately.
However if you want to make ahead, just make the sauce and chill in an airtight container in the fridge for up to 3 days. Reheat it and cook the pasta when ready to eat.
Fettuccine alfredo will last in an airtight container in the fridge for 3 days. To reheat, you need to do it low and slow over low heat, which helps prevent the sauce from separating. Add a little more cream to freshen it up.
When freezing, you need to keep the alfredo sauce separate. I wouldn't recommend freezing fettuccine. Frozen alfredo sauce will last in the freezer for up to 3 months.
Pro Tips/Recipe Notes
- Salt the water when boiling the fettuccine so it seasons the pasta.
- Cook the fettuccine until just underdone so you can finish cooking it in the sauce.
- Save some pasta water if you need to thin out the sauce.
- Use freshly grated Parmesan cheese. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Use a high fat content cream as it thicken when it cools so you don't need a roux.
- Serve immediately or the pasta will clump together.
Other Pasta Recipes
- Almond Pesto Fettuccine
- Crab Mac and Cheese
- Bucatini Cacio e Pepe
- Garlic Butter Pasta
- Blackened Chicken Alfredo
If you’ve tried this easy fettuccine alfredo recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Easy Fettuccine Alfredo
Ingredients
- 1 lb fettuccine noodles
- ½ cup unsalted butter (1 stick)
- 1 ½ cups heavy cream
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups freshly grated Parmesan cheese
- 2 tablespoon fresh Italian parsley, chopped
Instructions
- Cook the pasta according to package directions.
- In a large saucepan, warm the butter and cream over medium heat until the butter is melted. Simmer for 2 minutes. Whisk in garlic, salt and pepper.
- Add 1 cup of Parmesan to the sauce and mix until melted through. Add the cooked fettuccine to the sauce. Toss a couple of times and add the remaining cup of Parmesan, tossing to combine. Sprinkle some chopped Italian parsley on top. Serve immediately.
Notes
- Salt the water when boiling the fettuccine so it seasons the pasta.
- Cook the fettuccine until just underdone so you can finish cooking it in the sauce.
- Save some pasta water if you need to thin out the sauce.
- Use freshly grated Parmesan cheese. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Use a high fat content cream as it thicken when it cools so you don't need a roux.
- Serve immediately or the pasta will clump together.
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