Ditch the bottled sauce and make this super easy, creamy, dreamy fettuccine Alfredo in just 20 minutes!
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My secret sauce is out! What’s better than a big bowl of cozy, Italian-American heaven (AKA fettucine Alfredo)? And I have to be honest, it’s not rocket science to make it. Combine lots of freshly grated Parmigiano with cream, add in some garlic, and a generous dollop of butter for an Alfredo sauce that will rival your favorite restaurant’s.
Let’s not look past the fact that you can make this fettuccine Alfredo recipe in less time than it takes to order and pickup takeout. No need to thank me…just don’t forget me when you take that first bite!
Oh, and while you’re all pumped up about creamy pastas, let’s not overlook some of my other favorite creamy masterpieces like Pasta Primavera to celebrate spring and Sun-Dried Tomato Pasta loaded with the juiciest chicken. I’ll stop now so you don’t drool all over your phone/laptop.
Ingredients in Fettuccine Alfredo
You’re going to flip over how easy this recipe is, requiring only a few ingredients (many of which you probably already have):
- Fettuccine pasta – fettuccine is the OG for a reason! This wide, flat, long pasta provides the perfect surface for clinging to that velvety sauce. Want to shake things up? Pappardelle or tagliatelle work, or even a short pasta like penne or orecchiette.
- Heavy cream – look for your standard heavy cream (not whipping cream) which is the base for rich and luxurious Alfredo sauce.
- Parmigiano-Reggiano cheese – you can’t beat the salty, nutty complexity of Parmigiano, but it is a pretty penny to purchase. If you’d like a more economical option, you can use regular parmesan or Grana Padano.
- Unsalted butter – butter creates a silky smooth finish, while also helping to emulsify and form a cohesive sauce.
- Garlic – do I really need to explain why garlic is great in Alfredo? Garlic makes everything better!
- Ground nutmeg – a tiny pinch adds a hint of warmth that makes this Alfredo sauce over-the-top good.
- Fresh Italian parsley (to garnish) – for a pop of green and freshness, parsley does the trick. Basil or even a bit of fresh thyme would be delicious too!
My Pro Tip
Tips for Making the Best Fettuccine Alfredo
Cheese alternatives: you can use Grana Padano (great alternative) or regular parmesan cheese instead of Parmigiano-Reggiano for more economical options!
Grating cheese: it’s best to grate your own cheese, so it melts really well into the sauce.
Storing leftovers: fettuccine Alfredo is meant to be enjoyed right away, since the high starch content in the pasta thickens the sauce, making it sticky once cooled. The best way to store leftovers is separately to avoid lumpy sauce!
Variations
Make fettuccine Alfredo your own with these fun variations on the classic:
- Add a protein: try Grilled Chicken Thighs, shrimp, Baked Salmon, bacon or pancetta.
- Add in veggies: try Steamed Broccoli, mushrooms, spinach, or Roasted Red Peppers.
- Add some citrus: don’t miss my Lemon Pasta that’s an amazing twist on Alfredo.
- Try a different cheese: use 50/50 parmesan and Mozzarella for stringy goodness, or even try Pecorino, Cheddar, Asiago or smoked Gouda for a little something extra.
- Add in extra flavor: sprinkle in Cajun or Italian seasoning, or drizzle in a few teaspoons of truffle oil.
- Use a different pasta: pappardelle, tagliatelle, penne, orecchiette, or even zucchini noodles or tortellini work.
FAQs
The best cheese is Parmigiano-Reggiano (the classic!). It is hard to beat it’s nutty, salty complexity! A more cost-effective option is Grana Padano, which is a younger cheese that isn’t quite as complex but is still delicious!
Use heavy cream and make sure that the parmesan cheese is mixed well into the cream while it’s hot. Drain the pasta and add it, right away, to the sauce! Stir and serve immediately!
Fettuccine Alfredo is best served right away. As it cools, the sauce will thicken and become lumpy. If you don’t plan to enjoy it right away, keep the pasta and sauce separately to avoid lumpy leftovers! Store them in the fridge, once cooled completely, for 3-4 days.
Reheat the pasta and sauce separately for best results. Drop the pasta into boiling water for 3-60 seconds to refresh it, and then drain. Heat the sauce in the microwave, in increments of 30 seconds, until hot. Add a splash of cream to rejuvenate as needed. Toss together and enjoy!
Other Classic Pasta Recipes You’ll Love!
Easy Weeknight Dinners
BEST Shrimp Scampi Pasta
Easy Weeknight Dinners
The Ultimate Pasta With Bacon and Peas
Easy Weeknight Dinners
Pasta Carbonara (Amalfi Coast Recipe)
If you’ve tried this Fettuccine Alfredo Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Easy Fettuccine Alfredo
Ingredients
- 1 pound fettuccine pasta
- 1 ¼ cups heavy cream
- 1 ¼ cups finely grated Parmigiano-Reggiano cheese, plus more to garnish
- 4 tablespoons unsalted butter
- 2 large garlic cloves, minced
- Small pinch ground nutmeg
- Salt and pepper, to taste
- Fresh Italian parsley, roughly chopped (to garnish)
Instructions
- Boil fettuccine until al dente, according to the box instructions. While the pasta is cooking, make the sauce.
- Melt the butter in a large skillet or pot over medium heat.
- Add the garlic, and sauté for 2 minutes.
- Add the cream and nutmeg. Stir, and let heat over medium until the cream just starts to simmer.
- Once simmering, mix in the cheese for about 1 minute, or until melted.
- Season with salt and pepper, and set aside on low heat to keep warm until the pasta is ready.
- Drain fettuccine, and add it to the sauce. Toss until coated. Serve immediately, garnished with fresh parsley and more cheese!
Video
Notes
- You can use Grana Padano (great alternative) or regular parmesan cheese instead of Parmigiano-Reggiano if preferred.
- It’s best to grate your own cheese, so it melts really well into the sauce.
- Use half of a 1/8 teaspoon of ground nutmeg (AKA a small pinch).
- Fettuccine Alfredo is meant to be enjoyed right away, since the high starch content in the pasta thickens the sauce, making it sticky once cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great sounding recipe. I had no idea it was so easy to make. Please email me the recipe if possible. Thank you
Hi Karen,
I just emailed you as well, but the recipe itself lives right about the comments section! Or go to the top of my post and press the “Jump to Recipe” button which will take you directly to my recipe. I hope this helps!
Grace
The hint of nutmeg made this really stand out! Alfredo is my weakness and now I’ll always use this recipe. Thanks!
I agree! The nutmeg give it that little extra “edge”. 🙂
Grace
I tried this with your suggestion of 50/50 parmesan and Mozzarella for an extra gooey texture. Decadent and delicious!
YAY!! That’s what I love to hear 🙂
Grace
I used to eat Alfredo all the time as a kid and was craving it!!! I made this recipe after the picture caught my eye on Google. I am SO happy I clicked on it. It was hard not to eat it all in one sitting HA.
LOL I agree with that! Cheers!
Grace