Fettuccine Alfredo

There’s nothing more comforting than a big bowl of homemade Fettuccine Alfredo. This easy pasta recipe comes together in no time and the homemade Alfredo sauce is delicious!

Fettuccine Alfredo in decorative bowl.

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.

Why this recipe works

The secret to making a fantastic Alfredo sauce is to use a high-quality, aged Parmesan cheese.

  • Quick and easy – this easy pasta dish is 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

You’ll need fettucine (or linguine) pasta , heavy cream, butter, fresh Parmesan cheese, ground nutmeg, ground garlic powder, fresh parsley, salt & pepper. You can substitute fresh Parmesan cheese with another aged cheese like Pecorino-Romano or Asiago, but Parmesan is the most authentic for a traditional fettuccine with alfredo sauce recipe.

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); cook the noodles until they’re “al dente” – tender, but with a bit of a bite to them

Meanwhile, in a saucepan on medium high heat, melt butter; add heavy cream, nutmeg, garlic powder, salt and pepper, and Parmesan cheese; cook thoroughly on low heat until cheese has melted.

Pour the Alfredo sauce over drained pasta; combine well, garnish with Parmesan cheese and fresh parsley


Traditional Fettuccine Alfredo doesn’t contain heavy cream or anything else, but if you want to put a spin on your homemade pasta dish, by all means, do! 

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!

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!

Storage and reheating

Store Fettucine Alfredo in the refrigerator in an airtight containerfor up to 3 days. Freezing is not recommended, as the texture of the noodles and sauce change.

To reheat, heat in microwave or on stovetop. The Alfredo sauce may thicken upon storage, so you may have to add a little water.

Fettuccine Alfredo in decorative bowl.

Serve this quick Italian dinner with a Caesar salad, perhaps a little garlic bread or a cup of mushroom soup!

Related recipes

If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!

Classic Fettuccine Alfredo

Fettuccine Alfredo

Fettuccine noodles nestled in a creamy, flavorful white sauce. 
5 from 4 votes
Print Rate
Course: Entree
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Yield: 4 servings
Author: Anecia Hero


  • 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
  • cup Parmesan cheese , grated; to taste
  • salt and pepper to taste


  • In a large stock pot, bring salted water to boil
    1 lb. fettuccine pasta, 6 cups water, 1 tablespoon salt
  • Add fettuccine noodles; stir and cook for 9-11 minutes
    1 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 melted
    ½ 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 seasonings 
    salt and pepper to taste
  • Garnish with chopped parsley or basil; additional a bit of Parmesan cheese and serve
    1¼ cup Parmesan cheese


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
Allow the heavy cream to sit out at room temperature a little while before you add it

Nutrition Estimate

Serving: 1cupCalories: 848kcalCarbohydrates: 84gProtein: 18gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 238mgSodium: 1812mgPotassium: 351mgFiber: 4gSugar: 2gVitamin A: 1659IUVitamin C: 1mgCalcium: 104mgIron: 2mg
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