Fettuccine Alfredo is an Italian-American dish of fresh fettuccine tossed with a rich and creamy Alfredo sauce. It is a restaurant classic, but it is very simple and easy to prepare at home.
In addition, this creamy Fettuccini Alfredo recipe can be easily customized by adding extras to the sauce, such as pan-seared chicken, shrimp, or sausage, and/or adding vegetables, such as broccoli mushrooms, if desired.
Serve with Homemade Breadsticks, Garden Salad with Lime Buttermilk Ranch Dressing, Cesar Salad, or Fresh Tomato Salad for a complete meal.
How to Make Fettuccine Alfredo
Note: The full instructions are provided in the recipe card below.
Bring a large pot of water to a boil. Add one tablespoon of salt and the pasta and cook according to the directions on the package. Set aside 1-½ cups of the cooking water before draining the pasta.
In a large skillet or saucepan over medium heat, combine the cream, half of the cheese, 1 cup of pasta cooking water, and butter. Stir to melt the butter and bring just to a simmer.
Let simmer lightly for two minutes. When the fettuccine is al dente, transfer it directly to the saucepan with the simmering sauce.
Season with salt, pepper, and nutmeg, and return to a simmer. Simmer, tossing with the tongs, until the sauce coats the pasta, another 2 minutes. Remove from heat, sprinkle with the remaining grated cheese, and toss.
To serve, nest the pasta on large rimmed plates, garnish with chopped Italian parsley or basil, and freshly grated cheese on top.
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Recipe
Easy Fettuccine Alfredo
Ingredients
For the Alfredo Sauce
- ½ cup Grana Padano or Parmesan cheese, freshly grated or shredded divided
- 2 cups heavy cream or half and half
- 1 cup of the pasta cooking water
- ¼ stick (4 tablespoons) butter
- 2 teaspoons kosher salt , or adjust to taste
- ¼ teaspoon ground black pepper , or to taste
- ¼ teaspoon freshly grated nutmeg , or to taste
For the Pasta:
- 1 pound fettuccine or linguine
- 6- quart water
- 1 tablespoon kosher salt
Instructions
For the Pasta:
- Bring a large pot of water to a boil. Add one tablespoon of salt and the pasta and cook according to the directions on the package. Set aside 1-½ cups of the pasta cooking water before draining the pasta.
For the Alfredo Sauce:
- In a large skillet or saucepan over medium heat; combine the cream, ½ cup of cheese, 1 cup of pasta cooking water, and butter. Stir to melt the butter and bring just to a simmer. Let simmer lightly for two minutes. When the fettuccine is al dente, transfer it directly to the saucepan with the simmering sauce.
- Season with salt, pepper, and nutmeg, and return to a simmer. Simmer, tossing with the tongs, just until the sauce begins to coat the pasta, another minute or two. Remove from heat, sprinkle with the remaining grated cheese, and toss. To serve, nest the pasta on large rimmed plates, garnish with chopped Italian parsley or basil, and freshly grated cheese on top.
Notes
- Don't worry if there is too much sauce; as soon as you toss the pasta in, the sauce will cling to the pasta and thicken.
- Fettuccine Alfredo is best served immediately but can be refrigerated for up to 2 days in an airtight container. To reheat, warm it up on the stovetop over low heat until hot or in the microwave until heated through; keep in mind that the sauce will separate.
- Have all your ingredients before you start.
- If Alfredo sauce is thin, leave it to simmer for a few more minutes, remove it from the heat, and set it aside for a minute or two. As it cools, it will thicken. If it's too thick, thin it out with some of the pasta water you set aside. Use shredded parmesan; pre-shredded cheese doesn't melt as well.
- Cook the pasta until it's al dente (firm), and set aside about 1-½ cups of the pasta water to adjust the sauce's consistency if necessary.
- If you prefer a creamier and thicker alfredo sauce, use heavy cream.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.