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.

Fettuccine Alfredo in a metal pan on a white surface with a pink linen napkin to the side.
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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!

A plate of creamy fettuccine Alfredo, featuring a signature Alfredo sauce recipe, garnished with grated cheese, black pepper, and fresh parsley.

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!

A delightful fettuccine alfredo spread awaits, with ingredients on the table: parsley, butter, black pepper, an egg, grated cheese, and heavy whipping cream alongside a box of fettuccine. Perfect for crafting a rich alfredo sauce recipe that promises indulgence in every bite.
  • 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

  1. Prepare Pasta – Bring a large pot of water to a boil. Add salt. Cook the noodles until al dente.
    A silver pot full of water on the stove, hand reaching in with salt.Fettuccine noodles in a pan full of boiling water.
  2. Whisk Egg and Heavy Cream – In a separate bowl, whisk until well combined.
    A white bowl full of whipping cream and an egg yolk.
  3. 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.  
    Silver pan on a stove, with a pat of butter.Silver pan on the stove full of butter and minced garlic.
  4. Whisk cream mixture into butter and return to low heat.  
    Pan of homemade alfredo sauce on the stove with a whisk to the side.
  5. Strain Pasta – Strain noodles, reserving 1 cup of pasta water to thin sauce, if needed.
    Strainer full of fettuccine noodles
  6. 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.
    Fettuccine Alfredo in a metal pan with parmesan cheese being mixed in.
  7. Garnish – Garnish with fresh cracked black pepper and optional parsley.

Enjoy!

Fettuccine Alfredo in a metal pan on a white surface with a pink linen napkin to the side.

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

A close-up of creamy fettuccine Alfredo, made from a classic fettuccine Alfredo recipe, topped with chopped parsley and sprinkled with black pepper.
4.99 from 77 votes
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Creamy Fettuccine Alfredo

Luxuriously creamy Fettuccine Alfredo is made from start to finish in less than 15 minutes with just 5 ingredients! It's so easy that it was famously made tableside.
Prep: 10 minutes
Cook: 10 minutes
Servings: 8
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Ingredients  

Pasta

  • 1 pound Fettuccine

Sauce

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
    Fettuccine noodles in a pan full of boiling water.

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
    A white bowl full of whipping cream and an egg yolk.
  • 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
    Silver pan on the stove full of butter and minced garlic.
  • Remove from heat. Add cream mixture in a slow stream, whisking it into butter and garlic.
    Pan of homemade alfredo sauce on the stove with a whisk to the side.
  • 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
    A pan of fettuccine noodles on the stove, cooking in a homemade fettuccine alfredo sauce.

Julie’s Tips

Use fresh ingredients for the best results. Parmesan from a wedge or block is typically higher quality than what is used to make pre-grated cheese and is free of added preservatives. Freshly grating cheese is key to achieving a luxuriously creamy consistency.
Gradually add parmesan to prevent it from clumping together.

To Store

Store in an airtight container and refrigerate 3-5 days.

Video

Calories: 327kcal | Carbohydrates: 16g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 259mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 929IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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66 Comments

  1. 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!

      1. 5 stars
        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!

        1. 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!

  2. 5 stars
    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!

  3. 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.

      1. 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