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!
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
Variations
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.
Serve this quick Italian dinner with a Caesar salad, perhaps a little garlic bread or a cup of mushroom soup!
Related recipes
- 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!
Fettuccine Alfredo
Ingredients
- 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
Instructions
- 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
