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.
This is literally one of the best internet recipes I’ve ever had. I never leave comments and cook all the time and I had to pause between servings to write how good this is!
Hi KJ, Thank you so much for this comment! I’m so glad you loved the recipe.
Hi, there!! Your recipes look amazing and I would REALLY love to try them, however, the lack of “nutritional info” makes me uneasy (and I haven’t a clue re: how to determine it). I prepare most of my son’s meals and he has setious heart issues, thus, it’s imperative that I’m aware of what goes into his mouth!! Might you consider adding this to your recipes at some future time?
Hi Dianne, thank you so much for sharing this feedback! It’s definitely something for us to consider.
Wow, that is amazing. I followed the recipe and was shocked at how great this tasted… will make it again and again. Thank you for another great recipe. Love it!!
Hi Mary-Ann, I’m so glad you enjoyed it!
Absolutely delicious! Thank you for the great recipe.
Hi, I wanted to make this recipe for 2 people and tried converting from cups and ounces to grams but it gives me ridiculous amounts. Would you be able to give the option of converting automatically?
Why not just cut recipe amounts in half?
This is absolutely delicious! My 13 year old daughter found your site and we are smitten. Thank you!
I’m so glad you loved it!
This turned out great. It’s such a nice combination of flavours and texture. I’ll definitely do this one again.
This is a fantastic option. First recipe from this site and I will definitely be back. Cannot believe how well it was received.
Hi Carolyn, welcome! I’m so glad it was a hit!
Amazing. This recipe was better than restaurant alfredo, and you should really try it. Just make sure you use pasta water, regular water doesn’t work that well.
I’m so glad you enjoyed it!
Loved this recipe! I sauteed sliced mushrooms and quartered artichoke hearts and mixed them in with the finished pasta and sauce. Will make this again – delicious and so much lighter than traditional alfredo sauces
I’m so glad you loved it!
It was pretty good. I should have added more pasta water because it was quite thick when mixed with the pasta. I served it with roasted veggies and shredded chicken.
Made this earlier in the week – everyone loved it and so easy to do. Will be keeping this one in the rotation for sure!
I’m so glad it was a hit!
I’m gluten free, and use Banza pasta… since its chickpea pasta, would you still use the pasta water? This looks too good not to try, but I’m curious if using gluten free pasta water would result in an altered flavor. Thank you!!
Hi Ashley, I haven’t tried this with Banza pasta… I think the flavor of the water should still be fine, so I would still use it.
I can’t believe how delicious this is – and how easy! Quick enough for a weeknight but fancy enough for date night. We had ours with salad and bread. Still delicious even the next day! This recipe is definitely a keeper!
Delicious, and a healthy fettuccine option! Love!
Feel-good, easy recipe – would make again!
I loved how creamy this alfredo was without being too heavy. Delicious!
Delicious flavor! I think I like this better than the dairy version of Alfredo sauce and that’s saying a lot!
Delish! Great way to have a healthier alfredo!
Already made this recipe twice in one week – it is so good! We had ours with grilled salmon on the side. I would have never thought to use cauliflower to make an Alfredo sauce, but it turned out so delicious! Both my husband and one year old loved it. 🙂