Easy Fettuccine Alfredo Recipe

Fettuccine Alfredo is incredibly easy to make at home! With just four simple ingredients, you can make this classic in your own kitchen.

One of my husband’s very favorite dishes is Fettuccine Alfredo. In fact, when we were in Rome on our honeymoon, we visited the birthplace of this famous dish. What we didn’t know at the time was how simple this pasta sauce is to make at home. I would dare say that this recipe rivals the original!

This fettuccine Alfredo recipe is incredibly easy to make. With just four simple ingredients, you will be able to make it all the time at home.

My husband and I made this recipe for the first time tonight and we LOVED it! It was simple and so delicious–one of my favorite parts of Simple Joy.

Fettuccine Alfredo Ingredients

Just four simple ingredients (plus salt and pepper) are all you need to make this classic fettuccine Alfredo recipe at home. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.

• Pasta: The long, flat noodles of fettuccine pasta hold onto the Alfredo sauce perfectly. You could use linguini, spaghetti, or really any pasta of your choice.
• Heavy cream: I do not recommend making this with milk. You really need the thickness and richness of heavy cream to get the consistency you are looking for.
• Butter: I always prefer to cook and bake with unsalted butter so I can better control to salt content of the recipe.
• Parmesan cheese: Freshly grated Parmesan cheese melts into the sauce, adding that classic nutty flavor Alfredo sauce is known for. Pre-shredded cheese is coated in preservatives that affect how it melts and tastes.
• Salt and pepper: These really do bring the sauce to life, so be sure to taste the sauce and add more salt and black pepper as needed before serving.

How to Make Fettuccine Alfredo

Step 1: Cook the Pasta

Step 2: Combine the Butter and Heavy Cream

In a large skillet over medium-low heat, melt the butter into the heavy cream. Whisk it to combine.

Step 3: Let the Sauce Simmer

You want to bring those two ingredients to a simmer. Then allow them to simmer over low heat for 15 minutes. You are looking for the sauce to cook down, and you should see occasional bubbles as it cooks. Stir occasionally.

Step 4: Add the Grated Cheese

Whisk in some freshly grated Parmesan cheese until it is fully melted.

Step 5: Taste the Final Sauce

At this point, you will stir in salt and pepper. How much you add is up to you, but I recommend at least 1/4 teaspoon of salt and a pinch of freshly ground black pepper. We typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this.

Step 6: Toss with The Cooked Fettuccine Pasta

This sauce is enough to coat 1/2 pound to 3/4 pound of fettuccine. Toss and enjoy right away.

Yes and no. It is better than the jarred stuff when you are eating it hot. But it can’t be used to replace the jarred stuff in baking recipes, because it doesn’t have flour it won’t hold up to baking. For example, it would not work in my Chicken Lasagna .

Adding Protein

One of the best parts of this recipe is how versatile it is. You can easily turn it into a heartier meal by adding protein or veggies.

• Chicken: Grilled, leftover, or blackened chicken is delicious in this recipe. Slice the cooked chicken into thin strips and serve on top of the pasta.
• Shrimp: Sautéed shrimp in butter, grilled shrimp, or blackened shrimp are also delicious with Alfredo pasta. Add just before serving.
• Vegetables: If you are looking to add some greens, roasted or steamed broccoli pairs well with Alfredo. Mix in the warm cooked broccoli when you toss the pasta with the homemade Alfredo sauce. In my Chicken Broccoli Alfredo recipe, I show you how to cook the broccoli with the noodles in the same pot of water.

Leftovers

Sadly, we do not recommend reheating this dish. Given that there is no flour in this sauce, it separates when reheating. This is true whether reheated over low heat on the stovetop or in the microwave. I also do not recommend freezing this recipe because of the issues related to reheating. So, enjoy it while it is warm and eat your fill!

What to Serve with Fettuccine Alfredo

We recommend this as a serving for four. It may not seem like it makes a lot with but it being such a heavy dish, it’s great as a smaller serving with some vegetable side dishes.

• Caesar Salad
• Tomato Bisque
• Garlic Bread

If you make this Fettuccine Alfredo recipe or any of my other recipes, please leave me a comment and let me know what you think!

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Ingredients

• 1/2 pound fettuccine (227 grams) cooked according to package instructions
• 2 cups heavy cream (454 grams) see note 3
• 2 tablespoons unsalted butter (28 grams)
• 1 cup Parmesan cheese shredded (2.5 ounces or 100 grams) see note 2
• 1/4 teaspoon kosher salt (add more to taste)
• fresh black pepper (add more to taste)

Instructions

• Bring a large pot of water to a roaring boil. Season with 1 teaspoon kosher salt. Add the fettuccine and cook according to the length of time suggested on the package, to al dente. Stir immediately after adding it to the water and frequently while it is boiling. 1/2 pound fettuccine
• In a skillet over medium heat, whisk together the heavy cream and the butter until the butter is melted. Bring it to a simmer, and turn the heat down low. Cook for 15 minutes, stirring occasionally. You should see occasional bubbles. 2 cups heavy cream, 2 tablespoons unsalted butter
• Stir in the Parmesan cheese until it melts. Season with salt and pepper, tasting and adding more as needed. We typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this. 1 cup Parmesan cheese, 1/4 teaspoon kosher salt, fresh black pepper
• Toss with fettuccine and enjoy immediately.

Recipe Video

Notes

1. For all of my tips and tricks on cooking pasta, see my post on How to Cook Pasta .
2. For the best Alfredo sauce, grate the Parmesan from a block. There are additives tossed into pre-shredded cheese that keep it from melting smoothly and will also affect the taste of the sauce.
3. I do not recommend making this with milk. You really need the thickness of heavy cream to get the consistency you are looking for.
4. We love this recipe exactly as written, but if you like garlic in your Alfredo sauce, then add two cloves of minced garlic when the butter is melted.

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Alfredo Sauce

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Alfredo Sauce

Ingredients

• 1/2 pound fettuccine (227 grams) cooked according to package instructions
• 2 cups heavy cream (454 grams) see note 3
• 2 tablespoons unsalted butter (28 grams)
• 1 cup Parmesan cheese shredded (2.5 ounces or 100 grams) see note 2
• 1/4 teaspoon kosher salt (add more to taste)
• fresh black pepper (add more to taste)

Instructions

• Bring a large pot of water to a roaring boil. Season with 1 teaspoon kosher salt. Add the fettuccine and cook according to the length of time suggested on the package, to al dente. Stir immediately after adding it to the water and frequently while it is boiling. 1/2 pound fettuccine
• In a skillet over medium heat, whisk together the heavy cream and the butter until the butter is melted. Bring it to a simmer, and turn the heat down low. Cook for 15 minutes, stirring occasionally. You should see occasional bubbles. 2 cups heavy cream, 2 tablespoons unsalted butter
• Stir in the Parmesan cheese until it melts. Season with salt and pepper, tasting and adding more as needed. We typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this. 1 cup Parmesan cheese, 1/4 teaspoon kosher salt, fresh black pepper
• Toss with fettuccine and enjoy immediately.

Video

Notes

1. For all of my tips and tricks on cooking pasta, see my post on How to Cook Pasta .
2. For the best Alfredo sauce, grate the Parmesan from a block. There are additives tossed into pre-shredded cheese that keep it from melting smoothly and will also affect the taste of the sauce.
3. I do not recommend making this with milk. You really need the thickness of heavy cream to get the consistency you are looking for.
4. We love this recipe exactly as written, but if you like garlic in your Alfredo sauce, then add two cloves of minced garlic when the butter is melted.

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