This Fettuccine Alfredo is the BEST, hands down! It’s pure creamy Italian bliss that you won’t be able to get enough of.
Forget the jarred stuff, this homemade alfredo is super quick and easy to make with basic ingredients. And it tastes even better than any restaurant.
We cook a lot of pasta in our home. It keeps my husband happy. From basic Spaghetti with Meat Sauce to slow cooked Lamb Ragu to our new favorite meatless dish, Pasta alla Norma.
Now this Fettuccine Alfredo is one for those nights when you want a decadent treat. No calorie counting here folks. It’s not allowed.
Why We Love Fettuccine Alfredo
- It’s SO EASY! Like 20 minutes easy. No need for slow simmering here.
- No need to worry about picky eaters, everyone will dig in with glee.
- You only need a few basic ingredients you may already have on hand.
- It’s super versatile. We’ll give you plenty of variations later on.
- You can easily double the recipe to feed a crowd.
Ingredients
You will find exact amounts for all ingredients in the recipe card at the end of this post. Here are the things you’ll need:
- Butter – What a great start.
- Garlic – Just a little, so as not to overpower the sauce.
- Heavy cream – The base of the sauce.
- Parmesan cheese – Preferably freshly shredded, but you can use the canned stuff in a pinch.
- Seasonings – Italian seasoning, salt and pepper.
- Fettuccine pasta
- Parsley – For garnish.
How to Make Fettuccine Alfredo
1. Boil the pasta in salted water according to the directions on the package to al dente.
2. Melt the butter over medium heat in a skillet, then add the garlic. Cook for a minute or two, till the garlic becomes soft and fragrant.
3. Add the cream and Italian seasoning. Bring to a low simmer, then stir in the cheese. Taste and adjust for salt and pepper.
4. Once the cheese has melted and everything is well combined, toss in the pasta. Garnish with fresh parsley and serve immediately.
Variations
This basic alfredo is great with a variety of add ins…
Meats:
- Chicken
- Bacon
- Sausage
- Ham
- Shrimp
- Crab meat
Veggies:
- Spinach
- Mushrooms
- Broccoli
- Bell peppers
- Asparagus
Seasonings:
- Creole seasoning
- Pesto sauce
- Taco seasoning
- Jerk seasoning
- Harissa
- White wine (reduce before adding the cream)
Mix and match. Make your own customized alfredo, and let us know your favorite combination!
Leftovers and Storage
Leftovers can be refrigerated in an airtight container for 3-4 days. Reheat on stovetop over medium heat, adding a splash of extra milk or cream if it has thickened up too much.
We do not recommend freezing leftovers, as the cream may separate.
Give your family a real treat, and serve up this homemade Fettuccine Alfredo. It’s pure decadence. You can go back to counting calories tomorrow.
Fettuccine Alfredo, on our Gypsy Plate… enjoy!
Try these other creamy pastas!
Pasta alla Norcina
Shrimp Primavera
Creamy Rasta Pasta
Jambalaya Pasta
Gigi Hadid Pasta
Creamy Chicken Pasta
Fettuccine Alfredo Recipe
Fettuccine Alfredo is pure comfort food. Perfectly cooked pasta smothered in a decadent creamy cheese sauce. All in about 20 minutes!
Ingredients
- 8oz fettuccine pasta
- ½ cup butter
- 2 garlic cloves, minced
- 1.5 cups heavy cream
- 1 teaspoon Italian seasoning
- 2 cups shredded parmesan cheese
- salt, to taste
- pepper, to taste
- parsley, for garnish
Instructions
- Boil the pasta in salted water according to the directions to al dente. Drain in a colander.
- Melt the butter over medium heat in a skillet, then add the garlic. Cook for a minute or two, till the garlic becomes soft and fragrant.
- Add the cream and Italian seasoning. Bring to a low simmer, then stir in the cheese. Taste and adjust for salt and pepper.
- Once the cheese has melted and everything is well combined, toss in the pasta and cook till warmed through.
- Garnish with fresh parsley and serve immediately.
Notes
- Leftover fettuccine alfredo can be refrigerated in an airtight container for 3-4 days. Reheat on stovetop over medium heat, adding a splash of extra milk or cream if it has thickened up too much.
- This recipe makes a great base for other pasta. Try adding in meats, vegetables or seasonings to make it your own.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 812Total Fat 67gSaturated Fat 42gTrans Fat 2gUnsaturated Fat 20gCholesterol 191mgSodium 1034mgCarbohydrates 32gFiber 2gSugar 4gProtein 23g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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