Easy Fettuccine Alfredo Recipe

One of my husband’s very favorite dishes is Fettuccine Alfredo. In fact, when we were in Rome on our honeymoon, we visited the birthplace of this famous dish. What we didn’t know at the time was how simple this pasta sauce is to make at home. I would dare say that this recipe rivals the original!

This fettuccine Alfredo recipe is incredibly easy to make. With just four simple ingredients, you will be able to make it all the time at home.

Fettuccine Alfredo Ingredients

Just four simple ingredients (plus salt and pepper) are all you need to make this classic fettuccine Alfredo recipe at home. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.

• Pasta: The long, flat noodles of fettuccine pasta hold onto the Alfredo sauce perfectly. You could use linguini, spaghetti, or really any pasta of your choice.
• Heavy cream: I do not recommend making this with milk. You really need the thickness and richness of heavy cream to get the consistency you are looking for.
• Butter: I always prefer to cook and bake with unsalted butter so I can better control to salt content of the recipe.
• Parmesan cheese: Freshly grated Parmesan cheese melts into the sauce, adding that classic nutty flavor Alfredo sauce is known for. Pre-shredded cheese is coated in preservatives that affect how it melts and tastes.
• Salt and pepper: These really do bring the sauce to life, so be sure to taste the sauce and add more salt and black pepper as needed before serving.

How to Make Fettuccine Alfredo

Step 1: Cook the Pasta

It is important to have it done when the sauce is finished, so start boiling your pasta water right away. To read all of my tips and tricks for cooking pasta, read: How to Cook Pasta.

Step 2: Combine the Butter and Heavy Cream

In a large skillet over medium-low heat, melt the butter into the heavy cream. Whisk it to combine.

Step 3: Let the Sauce Simmer

You want to bring those two ingredients to a simmer. Then allow them to simmer over low heat for 15 minutes. You are looking for the sauce to cook down, and you should see occasional bubbles as it cooks. Stir occasionally.

Step 4: Add the Grated Cheese

Whisk in some freshly grated Parmesan cheese until it is fully melted.

Step 5: Taste the Final Sauce

At this point, you will stir in salt and pepper. How much you add is up to you, but I recommend at least 1/4 teaspoon of salt and a pinch of freshly ground black pepper. We typically add about 3/4 teaspoon salt and almost 1/4 teaspoon black pepper. The seasoning at the end really pulls together the dish, so be sure to play with this.

Step 6: Toss with The Cooked Fettuccine Pasta

This sauce is enough to coat 1/2 pound to 3/4 pound of fettuccine. Toss and enjoy right away.

Adding Protein

One of the best parts of this recipe is how versatile it is. You can easily turn it into a heartier meal by adding protein or veggies.

• Chicken: Grilled, leftover, or blackened chicken is delicious in this recipe. Slice the cooked chicken into thin strips and serve on top of the pasta.
• Shrimp: Sautéed shrimp in butter, grilled shrimp, or blackened shrimp are also delicious with Alfredo pasta. Add just before serving.
• Vegetables: If you are looking to add some greens, roasted or steamed broccoli pairs well with Alfredo. Mix in the warm cooked broccoli when you toss the pasta with the homemade Alfredo sauce. In my Chicken Broccoli Alfredo recipe, I show you how to cook the broccoli with the noodles in the same pot of water.

What to Serve with Fettuccine Alfredo

We recommend this as a serving for four. It may not seem like it makes a lot with but it being such a heavy dish, it’s great as a smaller serving with some vegetable side dishes.

• Caesar Salad
• Tomato Bisque
• Garlic Bread

If you make this Fettuccine Alfredo recipe or any of my other recipes, please leave me a comment and let me know what you think!