Rich and creamy Fettuccine Alfredo recipe is made with five ingredients and takes just 15 minutes to prepare. Get the secret that makes this decadent recipe better than the rest. After just one bite, you’ll want to make again and again!
Give us any combination of delicate homemade noodles, a rich sauce and cheese, and our girls beg for more. Creamy Fettuccine Alfredo is one of our family’s favorite quick and easy weeknight dinners.
While Fettuccine Alfredo makes a great stand-alone dish, I love serving sliced Baked Chicken Breast or my famous chicken Spiedini on top. They’re a deceivingly easy way to add protein and are frequently requested by our girls.
Rich and Creamy Fettuccine Alfredo
Alfredo sauce is made with butter, cream, and Parmesan cheese. This rich, creamy sauce is traditionally served tossed with fettuccine pasta, but it works well with various noodles. As the cheese melts, it liquefies, creating a silky smooth, incomparably rich sauce that coats pasta to perfection.
This dish is so quick and easy to prepare this dish that it was served it tableside at Alfredo di Lelio’s restaurant in Rome in the early to mid-20th century. This dish was subsequently named after him!
I’m so excited to show you just how easy it is!
What you Need to Make Fettuccine Alfredo
Creamy Fettuccine Alfredo requires just 5 ingredients, so I like to make them count. Fresh, quality ingredients make the sauce shine!
- Fettuccine – Dried, fresh or homemade pasta (you’ll never regret this extra step) – your choice! I prefer homemade or fresh pasta in the refrigerated section of our grocer for the best texture, but occasionally use a box of pasta for convenience.
- Egg Yolk – This traditional ingredient adds to the rich, creamy texture and flavor and coats the pasta, helping the sauce adhere.
- Heavy Whipping Cream – Heavy cream adds rich flavor and contributes to its luxurious consistency. Refer to my guide for Heavy Whipping Cream Substitutes.
- Salted Butter – I prefer to use salted butter for a hint of added flavor, but unsalted butter works well, too.
- Minced Garlic – Fresh minced garlic is preferable, or substitute minced garlic found in the produce section.
- Fresh Grated Parmesan – For the best texture, fresh grate parmesan from a block. Pre-grated parmesan is lower quality, has additives and tends to clump. Fresh grated parmesan melts incredibly well, yielding a creamier sauce.
- Black Pepper – I set my pepper grinder to make thick flakes of fresh ground black pepper. It adds amazing flavor, texture and a pop of color.
Optional Garnish – Chopped Italian parsley adds a pop of color.
How to Make Homemade Alfredo
- Prepare Pasta – Bring a large pot of water to a boil. Add salt. Cook the noodles until al dente.
- Whisk Egg and Heavy Cream – In a separate bowl, whisk until well combined.
- Make Alfredo Sauce – Melt butter in a saucepan over medium low heat. Add garlic and sauté until about 2 minutes, careful not to burn. Remove from heat.
- Whisk cream mixture into butter and return to low heat.
- Strain Pasta – Strain noodles, reserving 1 cup of pasta water to thin sauce, if needed.
- Toss – Toss noodles in cream sauce, then while tossing, gradually add fresh grated parmesan until completely coated. This will prevent the parmesan from forming clumps.
- Garnish – Garnish with fresh cracked black pepper and optional parsley.
Enjoy!
Tips from My Test Kitchen
- Prepare over low heat to prevent the sauce from scalding.
- Slowly add cream for the creamiest consistency to prevent it from separating and overcooking.
- Fresh grate parmesan for a creamy consistency.
- Reserve starchy pasta water to thin sauce as needed.
Serving Suggestions
Creamy Fettuccine Alfredo
Ingredients
Pasta
- 1 pound Fettuccine
Sauce
- 3 ounces Parmesan finely grated
- 1½ cups heavy cream
- 1 large egg yolk
- 3 tablespoons butter
- 2 garlic cloves minced or 2 teaspoons minced garlic
- ⅛ teaspoon fresh ground black pepper
Instructions
Pasta
- Bring a large pot of salty water to a boil. Prepare noodles al dente.Strain noodles, reserving 1 cup of pasta water.1 pound Fettuccine
Sauce
- Grate parmesan. Set aside.In a small mixing bowl or large measuring cup, whisk yolk and cream until well combined. Set aside.1 large egg yolk, 1½ cups heavy cream, 3 ounces Parmesan
- In a saucepan over medium low heat, melt butter. Add minced garlic and sauté stirring frequently until fragrant, approximate 1-2 minutes.3 tablespoons butter, 2 garlic cloves
- Remove from heat. Add cream mixture in a slow stream, whisking it into butter and garlic.
- Return sauce to low heat. Using tongs, toss fettuccine in cream sauce. Gradually add parmesan and toss until pasta is coated in sauce. Add a tablespoon of pasta water at a time as needed to achieve the desired consistency.Garnish with fresh cracked black pepper to serve.⅛ teaspoon fresh ground black pepper
Julie’s Tips
To Store
Store in an airtight container and refrigerate 3-5 days.Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
This instantly became a favorite meal at my house!
Yummm! This is exactly how I make my homemade Fettucine Alfredo, with the exception of the egg yolk! I never thought of that! Next time!
It add rich flavor. Hope you enjoy it!
This was the best Alfredo I have ever had. The recipe is very easy to follow. Made a side of roasted broccoli to go with it. Thanks!
Thank you, Dawn! I just love how versatile it is. Cauliflower is always a delicious addition as well. I hope you try more of my easy pasta recipes!
I sure appreciate an alfredo recipe that has fewer ingredients in it! I have been an alfredo connoisseur since a teenager, and am always looking for restaurants with a more authentic alfredo. I’ve been multiple times to Alfredo Di Roma in Cancun, who claim to be a spawn from the inventor back in 1908. They prepare the alfredo sauce at the table and it only has 2 ingredients. Butter & Parmesan. My experience is that good alfredo is ALL about the quality of your Parmesan. Love your advise to grate the Parmesan yourself! Absolutely key!
I did a variation of this with chicken. Cook thinly sliced chicken first in butter and garlic, deglaze with stock/wine and then do the rest of the method. It was fabulous. Thanks for the recipe.
Mmmm! Sounds incredible! Thanks for sharing Renata!
How much wine do u use to deglaze?
Hello!
There isn’t any wine in this recipe, so I’m not sure how to answer your question!
This fettuccine alfredo is delicious – I hope you enjoy it.
Julie
Delicious!! It’s a gr eat comfort food. I will be making it
Again. Thanks for the recipe.
Thank you, Tammy! Glad you love it, too!