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overhead shot of fettuccine with alfredo sauce in bowl

Easy Fettuccine Alfredo

This classic fettuccine alfredo is a simple pasta dish with fettuccine that's tossed in a sauce that has butter, cream and Parmesan cheese.
Course Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 419kcal
Author Ryan Beck


  • 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


  • 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.


  • 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.


Serving: 0.5cups | Calories: 419kcal | Carbohydrates: 30g | Protein: 13g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 85mg | Sodium: 351mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 0mg | Calcium: 270mg | Iron: 1.4mg