Name: Fettuccine Alfredo Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-American
Ingredients: 12 oz fettuccine pasta; 4 tbsp unsalted butter; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; Optional: 2 cloves garlic, minced; Optional: 2 tbsp fresh parsley, chopped; Optional: pinch of nutmeg

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Fettuccine Alfredo is a creamy, comforting pasta dish that’s rich, indulgent, and incredibly simple to make. I love how just a few basic ingredients—like butter, cream, and Parmesan—come together to create a silky, satisfying sauce that coats every strand of fettuccine. It’s perfect when I want a quick weeknight dinner that still feels luxurious.

Why You’ll Love This Recipe

I like this recipe because it’s fast, foolproof, and delicious every time. The sauce comes together in the time it takes to boil the pasta, and the flavor is velvety, cheesy, and satisfying. It’s also easy to dress up with extras like garlic, chicken, or veggies, depending on what I’m craving. Whether I’m cooking for myself or sharing with friends, this dish never disappoints. Fettuccine Alfredo Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fettuccine pasta
Unsalted butter
Heavy cream
Freshly grated Parmesan cheese
Salt
Black pepper
Optional: garlic (minced), parsley (chopped), nutmeg (a pinch)

Directions

I begin by cooking the fettuccine in a large pot of salted boiling water until al dente, then drain and reserve a little pasta water.
In a large skillet, I melt the butter over medium heat.
If I’m using garlic, I sauté it briefly in the butter until fragrant.
I pour in the heavy cream and bring it to a gentle simmer, letting it reduce slightly for a few minutes.
I stir in the Parmesan cheese and whisk until the sauce is smooth and creamy.
I season with salt and black pepper to taste, and add a pinch of nutmeg if I want a subtle warm note.
I toss the drained fettuccine into the sauce, adding a splash of reserved pasta water if it needs loosening.
I mix everything until the pasta is fully coated, then serve hot, garnished with parsley if I have it on hand.

Servings and timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I add grilled or sautéed chicken for extra protein, or toss in cooked shrimp for a seafood twist. I also like mixing in steamed broccoli or sautéed mushrooms to round out the dish. For an herby version, I stir in a little fresh basil or thyme. And when I want it lighter, I use half-and-half instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave with a splash of milk or cream to bring the sauce back to life. I stir often while reheating to keep the texture smooth. I don’t recommend freezing it, as the sauce can separate.

FAQs

Can I use milk instead of cream?

Yes, but I’ve found that using milk makes the sauce thinner and less rich. For the creamiest result, I stick with heavy cream or at least half-and-half.

What kind of Parmesan should I use?

I always use freshly grated Parmesan from a block—it melts better and tastes fresher than pre-shredded or powdered cheese.

How do I keep the sauce from clumping?

I make sure to add the Parmesan gradually and stir constantly over low heat. If the sauce gets too thick, I add a splash of pasta water to loosen it.

Can I make this ahead of time?

It’s best served fresh, but I’ve made it an hour ahead and kept it warm over very low heat, adding a little cream if it thickens.

Is fettuccine Alfredo the same as the original Italian version?

Not exactly. The original Roman version uses just butter and Parmesan (no cream). This cream-based version is more common in American kitchens—and it’s the one I love for its richness.

Conclusion

Fettuccine Alfredo is one of those timeless dishes that I turn to when I want something fast, creamy, and comforting. With just a few ingredients and a simple process, it’s easy to make and always hits the spot. Whether I keep it classic or add my own twist, it’s a pasta I never get tired of.