Name: Fettuccine Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound fettuccine pasta; 1/2 cup salted butter; 2 cups heavy cream; 1 to 1 1/2 cups freshly grated Parmesan cheese; 1/2 teaspoon salt (or to taste); 1/2 teaspoon cracked black pepper; Optional: chopped parsley for garnish

Why You’ll Love Fettuccine Alfredo Recipe

This Fettuccine Alfredo recipe is:
• Smooth and indulgently creamy without jars or packets.
• Made with simple, everyday ingredients.
• Quick enough for weeknight dinners but special enough for guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb fettuccine pasta
6 tablespoons butter
1 minced garlic clove
1 1/2 cups heavy cream
1/4 teaspoon salt
1 1/4 cups shredded Parmesan cheese
1/4 teaspoon pepper
2 tablespoons Italian parsley (optional)

Directions

Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente.
In a large skillet over medium heat, melt the butter and sauté the minced garlic for 1–2 minutes.
Stir in the heavy cream and let it simmer for about 5–8 minutes until slightly thickened.
Add half of the Parmesan cheese and whisk until the sauce is smooth and creamy.
Save a bit of the pasta cooking water before draining.
Toss the cooked fettuccine in the Alfredo sauce, adding a splash of reserved pasta water if you want a thinner sauce.
Sprinkle the remaining Parmesan and parsley over top before serving.

Servings and timing

Serves: about 6 people
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes

Variations

• Chicken Alfredo: Add grilled or sautéed chicken on top for extra protein.
• Shrimp Alfredo: Sauté shrimp in garlic butter and serve atop the pasta.
• Vegetable Alfredo: Mix in broccoli, mushrooms, or peas for color and nutrition.
• Mushroom Alfredo: Sauté mushrooms and add to the sauce for earthy flavor.
• Lighter Alfredo: Use milk and a bit of flour instead of heavy cream for a lower‑fat sauce.

Storage/Reheating

• Storage: Place leftovers in an airtight container in the fridge for up to about 3–5 days.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of milk or water to loosen the sauce if needed.

FAQs

What type of cheese should I use?

Use freshly grated Parmesan for the best creamy texture and rich flavor.

Can I make Alfredo sauce without heavy cream?

Yes — substitute milk with a little flour to thicken for a lighter version.

How do I keep the sauce from splitting?

Keep the heat moderate and stir constantly; adding a little pasta water helps keep it smooth.

Can I freeze Alfredo pasta?

It’s best to avoid freezing as the creamy sauce can change texture when thawed.

How do I make the sauce more saucy?

Use less pasta or add a bit more cream while heating.

Is Alfredo sauce authentic Italian?

The original Roman version uses only pasta, butter, and Parmesan; cream was added later in the U.S.

Can I add garlic to the sauce?

Yes — minced garlic sautéed in butter adds tasty flavor.

What pasta shape works best?

Fettuccine is traditional, but other long noodles like linguine also work well.

How do I prevent the cheese from clumping?

Add cheese slowly off the heat and whisk continuously to keep the sauce smooth.

Can I add vegetables?

Yes — broccoli, peas, or spinach are great ways to add color and nutrition.

Conclusion

This homemade Fettuccine Alfredo brings restaurant‑style creamy pasta to your table with simple ingredients, quick prep, and plenty of tasty variations. Whether you enjoy it classic, with chicken, or with veggies, it’s a comforting dish that’s perfect any night of the week.