Fettuccine Alfredo is a staple menu item in most American-Italian restaurants; however, it's not a staple menu item in Italy...what?!!!
Yep! But this creamy pasta dish will make you feel like you're in Italy in minutes!
This popular "Italian" pasta dish was created in the early 1900's by a Roman restaurateur, Alfredo di Lelio. His simple version used two basic ingredients: butter and fresh Parmesan cheese.
It wasn't until the 1940's that Americans began to embellish his original recipe by adding heavy cream.
If you go to Italy, you won't find the Americanized version of Fettuccine Alfredo, but the original with real butter and delicious fresh, local Parmesan cheese.
Difference between fettuccine and linguine?
Fettuccine and Linguine noodles are both flat, ribbon-pasta made from semolina and durum flours. Fettuccine pasta is a bit wider and thicker than linguine noodles, but you can use either in this recipe!
Why you'll love this recipe!
Quick and easy - ready in 14-minutes from start to finish
Flavorful and filling - the homemade Alfredo sauce beats any jar of pre-made Alfredo sauce
All-natural - no additives, fillers, colorants or yucky stuff
Here's what you'll need:
The beauty of this pasta dish is its simplicity.
You'll need fettucine (or linguine) pasta , heavy cream, butter, fresh Parmesan cheese, ground nutmeg, ground garlic powder, salt & pepper.
Note: buy "heavy cream" or "heavy whipping cream" - sometimes you'll see one or the other in the store, but they're the same thing
How to make it:
Boil pasta according to directions (about 9 minutes)
Meanwhile, in a saucepan on medium high heat, melt butter; add cream, nutmeg, garlic powder, salt and pepper, and Parmesan cheese; cook thoroughly until cheese has melted.
Pour sauce over drained pasta; combine well, garnish with Parmesan cheese
Dress this Fetuccine Alfredo with sauteed mushrooms, shrimp, green peas, black olives or sun-dried tomatoes!
There's really no limit to what you can add to this basic pasta recipe because the creamy Alfredo sauce pairs well with just about anything!
Storage and reheating
Store Fettucine Alfredo in the refrigerator for up to 3 days. Freezing is not recommended, as the texture of the noodles and sauce change.
To reheat, head in microwave or on stovetop. Alfredo sauce may thicken upon storage, so you may have to add a little water.
Serve this quick Italian dinner with a Caesar salad, perhaps a little garlic bread or a cup of mushroom soup!
- Seafood Manicotti Alfredo
- Eggplant Parmesan
- Pesto Shrimp Pasta
- Traditional Manicotti
- San Marzano Pasta Sauce
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
- 1 lb. fettuccine pasta
- 6 cups water
- 1 tablespoon salt
- ½ stick butter , unsalted
- 1 cup heavy cream
- ¼ teaspoon ground nutmeg
- ¼ teaspoon garlic powder
- 1¼ cup Parmesan cheese , grated; to taste
- salt and pepper to taste
- In a large stock pot, bring salted water to boil1 lb. fettuccine pasta, 6 cups water, 1 tablespoon salt
- Add fettuccine noodles; stir and cook for 9-11 minutes1 lb. fettuccine pasta
- Meanwhile, in a saucepan on medium high heat, melt butter; add cream, nutmeg, garlic powder, and pepper, and 1 cup of fresh Parmesan cheese; cook thoroughly until cheese has melted½ stick butter, 1 cup heavy cream, ¼ teaspoon ground nutmeg, ¼ teaspoon garlic powder, 1¼ cup Parmesan cheese
- Once pasta is done, drain lightly and place in large, flat serving bowl
- Pour Alfredo sauce over fettuccine; toss lightly to coat; taste for seasoningssalt and pepper to taste
- Garnish with chopped parsley or basil; additional a bit of Parmesan cheese and serve1¼ cup Parmesan cheese
I'd love to hear from you!