Fettuccine Alfredo is an Italian-American dish of fresh fettuccine tossed with a rich and creamy Alfredo sauce. It is a restaurant classic, but it is very simple and easy to prepare at home.
In addition, this creamy Fettuccini Alfredo recipe can be easily customized by adding extras to the sauce, such as pan-seared chicken, shrimp, or sausage, and/or adding vegetables, such as broccoli mushrooms, if desired.
Serve with Homemade Breadsticks, Garden Salad with Lime Buttermilk Ranch Dressing, Cesar Salad, or Fresh Tomato Salad for a complete meal.
- Fettuccine pasta: The traditional choice for Alfredo, but other long pasta like linguine or spaghetti can also work.
- Heavy cream: The base of the sauce provides richness and creaminess.
- Pasta cooking water: Contains starch from the pasta, which helps thicken the sauce and bind it to the pasta.
- Unsalted butter: Adds richness and a silky texture to the sauce.
- Grated Grana Padano (or Parmesan cheese): Adds a salty, nutty flavor and helps to thicken the sauce.
How to Make Fettuccine Alfredo
Note: The full instructions are provided in the recipe card below.
- Cook Pasta: Boil pasta in salted water; reserve 1 cup of cooking water.
- Make Sauce: Simmer cream, reserved water, butter, and half the cheese in a skillet.
- Combine: Add pasta to the sauce, season with salt, and toss until coated.
- Finish: Sprinkle with remaining cheese and serve immediately.
Camila's Tips and Variations
- Pasta Cooking Water: The starchy pasta water helps to thicken the sauce and make it cling better to the pasta. Don't skip reserving it!
- Al Dente: Cook the pasta until it's just al dente. It'll finish cooking in the sauce, absorbing more flavor.
- Cheese: Grate your cheese fresh for the best texture and flavor.
- Protein Addition: Add grilled chicken, shrimp, or crispy pancetta for a heartier dish.
- Vegetables: Toss in sautéed mushrooms, spinach, or roasted garlic for extra flavor and nutrients.
- Garlic: For a more robust flavor, add minced garlic to the butter before adding the cream.
- Lemon Zest: Add a hint of lemon zest to the sauce for a bright, zesty twist.
Pair with
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Recipe
Easy Fettuccine Alfredo
Fettuccine Alfredo is an Italian-American dish of fresh fettuccine tossed with a rich and creamy Alfredo sauce. It is a restaurant classic, but it is very simple and easy to prepare at home. In addition, this creamy Fettuccini Alfredo recipe can be easily customized by adding extras to the sauce, such as pan-seared chicken, shrimp, or sausage, and/or adding vegetables, such as broccoli mushrooms, if desired.
Equipment
Ingredients
For the Alfredo Sauce
- ½ cup Grana Padano or Parmesan cheese, freshly grated or shredded divided
- 2 cups heavy cream or half and half
- 1 cup of the pasta cooking water
- ¼ stick (4 tablespoons) butter
- 2 teaspoons kosher salt , or adjust to taste
- ¼ teaspoon ground black pepper , or to taste
- ¼ teaspoon freshly grated nutmeg , or to taste
For the Pasta:
- 1 pound fettuccine or linguine
- 6- quart water
- 1 tablespoon kosher salt
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Before draining, set aside 1 cup of the pasta cooking water.
- Prepare the Sauce: In a large skillet over medium heat, combine the cream, reserved pasta cooking water, butter, and half of the grated cheese. Stir until the butter melts, and the mixture comes to a simmer. Let it simmer lightly for 2 minutes.
- Combine Pasta and Sauce: When the fettuccine is al dente, transfer it directly to the skillet with the simmering sauce. Season with salt and continue to simmer, tossing the pasta with tongs, until the sauce begins to coat the pasta, about 2 minutes.
- Finish and Serve: Remove from heat, sprinkle with the remaining grated cheese, and toss well. Serve immediately.
Notes
How to Store & Re-Heat
To store: Place it in an airtight container and refrigerate it for 3-4 days.
To reheat: You can either microwave it in a microwave-safe dish or heat it on the stove in a saucepan with a splash of milk or cream to help loosen up the sauce. You may need to add some salt and pepper to adjust the seasoning. When reheating, be careful not to overcook the pasta, or the sauce may become too thick and clumpy.
If the pasta seems dry, add a little olive oil or butter to the dish before reheating it to help restore its moisture.
Make-Ahead
Fettuccine Alfredo can be made and stored in the refrigerator or freezer for later use. To make it ahead of time, cook the pasta according to the instructions and make the sauce as directed. Let the pasta and sauce cool down to room temperature before combining them. Once connected, transfer the pasta and sauce to an airtight container and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month.
When ready to serve, thaw the pasta in the fridge if frozen, then reheat it on the stove or in the microwave as needed. You may need to add some milk or cream to the pasta to help loosen up the sauce. Before serving, taste and adjust the seasoning with salt and pepper. Adding fresh herbs or grated cheese on top can enhance the dish's flavor.
How to Freeze
To freeze Fettuccine Alfredo, let it cool down to room temperature. Then, transfer the pasta and sauce to an airtight container or a freezer-safe bag. Be sure to remove as much air as possible to prevent freezer burn. Label the container with the name and date, and place it in the freezer. The pasta can be frozen for up to 1 month. When you are ready to serve, thaw the pasta overnight in the refrigerator.
Then, reheat it on the stove or in the microwave as needed, adding a little bit of milk or cream to loosen up the sauce if necessary. Be sure to stir the pasta frequently to prevent the sauce from separating or becoming too thick. Before serving, taste and adjust the seasoning with salt and pepper. Adding fresh herbs or grated cheese on top can also help enhance the dish's flavor.
Notes:
- Don't worry if there is too much sauce; as soon as you toss the pasta in, the sauce will cling to the pasta and thicken.
- Fettuccine Alfredo is best served immediately but can be refrigerated for up to 2 days in an airtight container. To reheat, warm it up on the stovetop over low heat until hot or in the microwave until heated through; keep in mind that the sauce will separate.
- Have all your ingredients before you start.
- If Alfredo sauce is thin, leave it to simmer for a few more minutes, remove it from the heat, and set it aside for a minute or two. As it cools, it will thicken. If it's too thick, thin it out with some of the pasta water you set aside. Use shredded parmesan; pre-shredded cheese doesn't melt as well.
- Cook the pasta until it's al dente (firm), and set aside about 1-½ cups of the pasta water to adjust the sauce's consistency if necessary.
- If you prefer a creamier and thicker alfredo sauce, use heavy cream.
Nutrition
Nutrition Facts
Easy Fettuccine Alfredo
Amount per Serving
Calories
408
% Daily Value*
Fat
32
g
49
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
117
mg
39
%
Sodium
1758
mg
76
%
Potassium
114
mg
3
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
1248
IU
25
%
Vitamin C
1
mg
1
%
Calcium
191
mg
19
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
