This homemade Fettuccine Alfredo recipe makes a quick, easy, and spectacular pasta and cream sauce that’s ready in just 20 minutes!
Learn to make a classic Alfredo sauce with this ultimate guide. This fantastic recipe has been tested and perfected. Made with fresh, simple ingredients, it’s a family favorite in my house.
Why This Recipe Works
- Adding a clove of garlic to the cream adds an extra layer of mild flavor
- Allowing the pasta to finish cooking in the sauce allows the sauce to stick to the fettuccine
- The Parmesan cheese adds a kick of flavor and creamy texture that can’t be beat
How To Make Fettuccine Alfredo
In a large pot, cook the Fettuccine according to the package instructions until just underdone.
While the pasta is cooking, add the cream to a deep saute pan.
Add the garlic (if using) and cook over low-medium heat. Add butter and whisk gently until melted.
Add the Parmesan cheese.
Remove and discard the garlic. Add the nutmeg and freshly ground pepper, taste for seasoning, and add salt if needed.
Add the Fettuccine to the pan. Gently toss the pasta into the Alfredo sauce. The pasta cooks through in the sauce allowing it to absorb the flavors and coat it better. If it becomes too thick or starts to look dry, add some of the reserved pasta water to loosen.
Sprinkle with chopped parsley before serving.
Serve and enjoy every last bite!
Tips For Best Results
- When cooking pasta, add enough salt to the water so that it seasons the pasta. The best sauce in the world cannot fix bland pasta. Chefs will tell you that the cooking water should taste like the ocean so don’t be shy. If you’re not sure – taste the water!
- Cook the pasta until just underdone and allow it to finish cooking in the sauce so it can absorb the flavors and marry with the sauce.
- Save some pasta water -The pasta water is full of flavor and velvety starch that can be used to thin out the sauce.
- Don’t use oil – Adding oil to the pasta water makes the sauce to just slip off the pasta instead of coating it.
- Use Cream with high-fat content as it thickens when cooked without the use of a roux or thickening agent.
- Some Parmesan cheese is quite salty, so be sure to taste before seasoning.
- Don’t Have Parmesan Cheese? Use Cheeses with lots of flavor and melt easily into the sauce like Pecorino Romano, Asiago or Grana Padano.
- Serve imminently As the sauce cools, it thickens and if left too long the pasta will clump together.
- Variations: Add steamed or roasted vegetables, cooked chicken, shrimp, or crispy bacon for a whole new dish.
Did you make this?
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Let’s Make Fettuccine Alfredo
Ingredients
- 1 pound Fettuccine
- 2 cups heavy cream (UK double cream)
- 1 clove garlic peeled and left whole (optional)
- 1 stick salted butter softened
- 1 pinch nutmeg
- ¾ cup freshly grated Parmesan cheese plus more for serving
- Salt and black pepper to taste
- Chopped fresh flat-leaf parsley for garnish
Instructions
- In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce.
- While the pasta is cooking, in a deep saute pan, heat the cream and garlic (if using) over low-medium heat.
- Add butter and whisk gently until melted. Remove and discard the garlic. Mix in the nutmeg and cheese. Season with freshly grated black pepper.
- Drain, reserving 2 cups pasta cooking liquid. Add it to the pan, gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
- Top with more grated cheese and chopped parsley. Serve immediately.
Tips + Notes
- When cooking pasta, add enough salt to the water so that it seasons the pasta. The best sauce in the world cannot fix bland pasta. Chefs will tell you that the cooking water should taste like the ocean so don’t be shy. If you’re not sure – taste the water!
- Cook the pasta until just underdone and allow it to finish cooking in the sauce so it can absorb the flavors and marry with the sauce.
- Save some pasta water -The pasta water is full of flavor and velvety starch that can be used to thin out the sauce.
- Don’t use oil – Adding oil to the pasta water makes the sauce slip off the pasta instead of coating it.
- Use Cream with high-fat content as it thickens when cooked without the use of a roux or thickening agent.
- Some Parmesan cheese is quite salty, so be sure to taste before seasoning.
- Don’t Have Parmesan Cheese? Use Cheeses with lots of flavor and melt easily into the sauce like Pecorino Romano, Asiago or Grana Padano.
- Serve imminently As the sauce cools, it thickens and if left too long the pasta will clump together.
- Variations: Add steamed or roasted vegetables, cooked chicken, shrimp, or crispy bacon for a whole new dish.
Nutrition Information:
Want a great Healthy Option? Check out this Healthy Chicken Alfredo with Spaghetti Squash recipe from 40 Aprons
Update Notes: This post was originally published in May of 2014, but was republished with an updated recipe, new photos, step by step instructions, tips, and FAQs in September of 2018.
Wendy Zupa says
This recipe is very much like the one I’ve made for years. So good! What I really appreciate is how the recipe adjusts based on how many people you’re feeding. This was so helpful as I was planning to feed 40 teenagers. Thank you!
Erren's Kitchen says
I love to hear this Wendy, hope it went well 🙂
Gellan Gum Market says
Thanks for your nice post I really like it and appreciate it.
Erren's Kitchen says
I’m glad you like it 🙂
Robyn says
Absolutely the best! Very similar to my favorite Italian place. Best thing besides the taste is that this recipe has no egg in it! Good even without the parmesean added at the end.
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Pam Woods says
This was always favourite dish growing up and making it with this recipe was easy and better than I remember. Thank you!
Erren's Kitchen says
I’m so glad you liked it Pam 🙂
Owen says
So easy, everyone enjoyed it and fun to make with the kids. We added mushrooms, spinach and a slash of white wine.
Erren's Kitchen says
I’m so glad you like it, yes it’s so versatile too, that sounds delicious 🙂
Jim sutherland says
I made this and I thought I followed the recipe but I ended up with a CURDLED MESS. I don’t know what I did wrong. Maybe you could help me figure this out.
Erren's Kitchen says
Hi Jim, I’m sorry to hear that, it could be that you had too much heat under your sauce? I hope you give it another go, good luck 🙂