This fettuccine Alfredo recipe is creamy pasta at its best! The homemade Alfredo sauce is rich, silky, and easy to make with simple ingredients.
This fettuccine Alfredo recipe is for those nights when only creamy pasta will do. Think Valentine’s Day, anniversaries, or when you’re craving something that’s comforting and quick.
It calls for 8 basic ingredients and comes together in 20 minutes, but it still tastes like it could have come from a restaurant. Simple, flavorful, and indulgent—that’s this fettuccine Alfredo.
My Homemade Alfredo Sauce
For the last few years, I’ve always made this cauliflower Alfredo sauce when I’ve had a fettuccine Alfredo craving. But I recently found myself with some extra cream in the fridge (testing a tiramisu recipe will do that to you), and I decided to work on a traditional Alfredo sauce recipe.
When I say traditional, I mean Italian-American traditional. The original Alfredo sauce dates back to early twentieth century Rome, and it was made with just Parmesan cheese and butter.
But as American cooks adapted Alfredo sauce to their ingredients and tastes, it came to include cream. The cream adds richness, thickens the sauce, and makes it easier to incorporate the cheese. Jack and Ollie both totally love this version—it’s rich, velvety, creamy pasta perfection. I hope you do too!
Fettuccine Alfredo Ingredients
Here’s what you’ll need to make this fettuccine Alfredo recipe:
- Fettuccine, of course! Another long pasta shape, like linguine or tonnarelli, would also work well. For an extra-special treat, use fresh homemade pasta instead of dried.
- Butter and heavy cream – They create the sauce’s rich base.
- Garlic and Parmesan cheese – For nutty, savory depth of flavor.
- Fresh parsley – I love this fresh garnish on this rich, creamy pasta.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Fettuccine Alfredo
You can find the complete fettuccine Alfredo recipe with measurements below, but for now, here’s a quick overview of how it goes:
Start by cooking the pasta in a large pot of salted boiling water. Before you drain it, reserve 1 cup of the pasta cooking water. You’ll use it later!
Next, simmer the sauce. Melt the butter in a large skillet over low heat. Add the cream while whisking, then whisk in the garlic and salt. Simmer until thickened, 5 to 8 minutes.
Add half the cheese and stir until melted.
Then, toss the pasta with the cream sauce in the skillet. Add the remaining cheese and toss until melted, adding pasta water as needed to thin the sauce to your desired consistency.
Season to taste, sprinkle with parsley, and serve!
Recipe Tips
- Grate the cheese yourself. Whenever you want cheese to melt into a smooth and creamy sauce, it’s best to grate it yourself. Pre-shredded cheese is often drier and coated in anti-caking agents, which can result in a clumpy, uneven texture.
- Add the cheese in two parts. This will help it incorporate evenly. Whisk some into the sauce before adding the pasta, then add the rest after you toss the pasta with the sauce. If necessary, add a little pasta water to help the second addition of cheese melt.
- Thin the sauce with pasta water if needed. Make sure to reserve some of the pasta cooking water before draining the pasta! The sauce can become fairly thick after the cheese is added. The starchy, salty pasta water is a flavorful way to thin it to a silky consistency.
- You can add veggies! We love this recipe as written, but it’s great with veggies mixed in too. Fold in fresh spinach, thawed frozen peas, sautéed asparagus, or even steamed broccoli.
What to Serve with Fettuccine Alfredo
This fettuccine Alfredo pairs perfectly with a fresh salad or side of green vegetables to balance the richness. Try serving it with any of these recipes:
If you like, round out the meal with homemade focaccia or garlic bread for sopping up any sauce left at the bottom of your bowl.
More Pasta Recipes to Try
If you love this fettuccine Alfredo recipe, try one of these pasta dishes next:
Fettuccine Alfredo
Ingredients
- 1 pound fettuccine pasta
- 6 tablespoons unsalted butter, sliced into pats
- 1½ cups heavy cream
- 1 garlic clove, grated
- ½ teaspoon sea salt
- 1 cup freshly grated Parmesan cheese
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta.
- Melt the butter in a large skillet over low heat. While whisking, pour in the cream. Add the garlic and salt and cook, whisking occasionally, for 5 to 8 minutes, or until thickened. Add half the Parmesan and whisk until melted.
- Add the pasta and toss to coat, then add the remaining cheese and toss again until it melts into the sauce. If the sauce becomes too thick, add the reserved pasta water as needed to loosen it. I typically add around ½ cup.
- Season to taste and serve topped with freshly ground black pepper and parsley.
Wow-wee!!! This recipe is so incredibly delicious! A new favorite!
This recipe is amazing – so creamy and delicious! My whole family loved it.
I subbed vegan parmesan for regular cheese. My vegan son couldn’t believe it wasn’t “real” alfredo.
I’m so glad you both loved it!
This was delicious! I will definitely be making this again. Thank you!
I’m so glad you loved it!
Loved this recipe!! so good and none of my kids could figure out the secret ingredient! I have avoided alfredo sauce because of the richness but no more!! Thank you!
this was an AMAZING recipe i love the way t turned out
When it says to add the Parmesan, olive oil, etc. am I suppose to add that to the blender or the pot? I’m confused.
Hi Halie, to the blender.
Can you freeze this sauce??
I haven’t tried, can you let me know if you do?
Loved this! I made it for my mom and older sister and they both loved it! I recommend adding extra salt and lemon, but that’s just my preference 🙂
Tastes like mac and cheese mixed with mashed potatoes on fettuccine — yum yum!!
Hi Gemma, I’m so glad everyone loved it!
This sounds mouth-watering. The addition of cauliflower to the sauce adds a zest and a healthy aspect. I would’ve never thought of adding dijon mustard or lemon juice! This is a very creative approach to a classic dish. I’m very excited to try this!
I also thought this was awesome! I don’t usually like “light” versions of recipes with a lot of substitutions, but this was great! I followed the recipe exactly. I did think the Alfredo sauce was a little frothy/foamy, so will probably stick with a lower blender setting next time. I am not usually fond of traditional Fettucine Alfredo–too heavy and rich–but this was exquisite–light and fresh!
Whoops–forgot the stars–*****
Hi Christine, I’m so glad you loved it!
AMAZING!!! Even my cauliflower hating teenager could not get enough of it, so so good, thank you for an awesome and healthy recipe!
Yay!! I’m so glad you all loved it 🙂
Honestly, I loved the recipe even while reading it. I have been looking for a creamy pasta sauce recipe that isn’t too heavy and never thought cauliflower could do that. This goes in my recipe book. Thanks!
Hi Sophie, I’m so glad you loved it!
Excited to make this! I have a bag of frozen cauliflower florets. About how many cups do you think I should use? I don’t have a food scale.
Side note- I never used to cook meals, I only baked! Your cookbooks and blog have been teaching me cooking skills and I love that most recipes are things I already have in the kitchen!
Hi Alison, I haven’t tested it with frozen cauliflower so I can’t guarantee the results but it should work since it’s all getting blended anyway. I’d use the whole bag (assuming it’s in the range of a 12 to 16 ounce bag).
I’d start with less pasta water in the blender (1/2 cup) and add more, as needed, if it’s too thick.
Hope that helps! So glad you’ve been enjoying the recipes!
Thanks so much!
Finally made this, it was delicious! Fresh and light. Will make it again! My hubby (a meatatarian) loved it too.
Tried this with frozen cauliflower and it was perfect! Used about 3/4 cup of the pasta water. Love this dish!
I’m so glad it worked well with frozen cauliflower!
I tried a variation of this last night, I didn’t have any cauliflower but I had some turnip (rutabaga I think in the US?) left over from my veg box so I used that instead and it was absolutely delicious!
Hi Lucy, I’m glad you enjoyed it!
Looks great, how about calories?
I’m eating low carb and would love to try this sauce over spaghetti squash. What could I substitute for the starchy pasta water? Thanks.
you could use the cooking water from the cauliflower or some (good tasting) vegetable broth.
Can I use a nutribullet to blend this? Sounds amazing and want to try it?
Hi Tami, you could but you’ll probably have to work in batches.
Arrowroot powder mixed with a little water!!! 🙂
This is so delicious meal and health, I will try for myself.
Do you think I can use a food processor for this instead of a blender??
This looks amazing … but my blender broke 🙁
Aww! I think it could work (with a large enough food processor) since the cauliflower is pretty soft. I’m not sure if it’ll get as creamy.
I used a food processor to make this tonight (I moved and I don’t have my blender yet, but I got cauliflower in my Imperfect Foods box, and I was craving pasta!), and, you’re right–it didn’t get as creamy as I think it should have. I was a little bummed by the consistency, but I definitely blamed my food processor, not the recipe. The flavors were great! 🙂
Another thought I just had: Would an immersion blender work if I made this in a sauce pot? My instincts say no, but maybe?
Hi Kim, a regular blender will make the sauce the creamiest.
Yum! I like regular alfredo sauce, but often feel kinda blah after eating it. This one tasted great and I felt great afterwards! Came together quickly as well.
Yay! I’m so glad you loved it!
This was AWESOMe. Hwever I boiled the califlowers in organic chicken stock and a lot of garlic (to make it sweet) so I can avoid excessive salting of parmesean cheese. Tastes better! One can use veggie stock.
Thanks!
I’m so glad you loved it!