This classic Fettuccine Alfredo is creamy, comforting, and wonderfully simple. Tender ribbons of pasta are coated in a silky butter–cream sauce enriched with Parmesan, creating a timeless Italian-style dish that feels indulgent yet approachable for home cooking.
Why You’ll Love This Recipe
This recipe comes together with just a handful of everyday ingredients and delivers rich flavor with minimal effort. It’s perfect for a cozy dinner, easy to customize, and elegant enough to serve guests while still being quick enough for a weeknight meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fettuccine pasta: 340 g
Unsalted butter: 60 g
Heavy cream: 240 ml
Parmesan cheese, finely grated: 100 g
Garlic: 1 small clove (about 3 g), optional
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon, freshly ground
Directions
Bring a large pot of water to a boil and add salt. Cook the fettuccine until al dente according to package instructions, then reserve 120 ml of the pasta cooking water and drain the rest.
In a wide pan over medium heat, melt the butter gently. If using garlic, add it to the butter and cook for about 30 seconds until fragrant, without browning.
Pour in the heavy cream and reduce the heat to low. Let it simmer gently for 3 to 4 minutes, stirring occasionally.
Add the grated Parmesan gradually, stirring constantly until the cheese melts and the sauce becomes smooth and creamy.
Add the cooked fettuccine to the pan and toss to coat evenly. If the sauce feels too thick, add a little of the reserved pasta water until the desired consistency is reached.
Season with salt and black pepper, toss once more, and serve immediately.
Add grilled chicken or sautéed shrimp for extra protein while keeping the dish halal-friendly.
Stir in sautéed mushrooms for an earthy depth of flavor.
Use a blend of Parmesan and a mild hard cheese for a slightly different taste.
Finish with fresh parsley for a touch of freshness and color.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. Stir frequently to prevent separation. Avoid overheating, as the sauce can become oily.
FAQs
Can I make Fettuccine Alfredo without cream?
Yes, you can use milk thickened with a little flour, though the sauce will be lighter and less rich.
What type of Parmesan works best?
Freshly grated Parmesan gives the smoothest texture and best flavor.
Can I use a different pasta shape?
Yes, linguine or tagliatelle work well, though fettuccine is traditional.
Why did my sauce become grainy?
High heat can cause the cheese to separate. Keep the heat low when adding Parmesan.
Can I add vegetables to this dish?
Yes, broccoli, peas, or spinach pair nicely with the creamy sauce.
Is garlic traditional in Alfredo?
Classic versions are very simple, but garlic is a popular and tasty addition.
How do I thicken Alfredo sauce?
Let it simmer gently or add more Parmesan gradually.
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but it can be made a few hours ahead and gently reheated.
What can I serve with Fettuccine Alfredo?
A fresh green salad or steamed vegetables balance the richness well.
Can I freeze Fettuccine Alfredo?
Freezing is not recommended, as cream-based sauces tend to separate when thawed.
Conclusion
Fettuccine Alfredo is a timeless pasta dish that proves simple ingredients can create luxurious results. With its creamy texture and comforting flavor, this recipe is sure to become a favorite you’ll return to again and again.
This classic Fettuccine Alfredo features tender pasta coated in a rich, creamy butter–Parmesan sauce. It’s indulgent, simple to make, and perfect for a comforting weeknight dinner or elegant meal for guests.
Ingredients
340 g fettuccine pasta
60 g unsalted butter
240 ml heavy cream
100 g Parmesan cheese, finely grated
1 small garlic clove (about 3 g), optional
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Reserve 120 ml of the pasta water, then drain.
In a wide pan over medium heat, melt the butter. If using garlic, add it and cook for 30 seconds until fragrant.
Reduce heat to low and stir in the heavy cream. Simmer gently for 3–4 minutes, stirring occasionally.
Gradually add the grated Parmesan, stirring constantly until melted and the sauce is smooth.
Add the cooked fettuccine to the sauce and toss to coat evenly. Add reserved pasta water as needed to adjust consistency.
Season with salt and black pepper, toss again, and serve immediately.
Notes
Add grilled chicken or sautéed shrimp for extra protein.
Mix in sautéed mushrooms or vegetables like broccoli or peas for variation.
Use freshly grated Parmesan for the best texture and flavor.
Garnish with chopped parsley or extra cheese for added freshness.
