This incredibly rich and creamy Fettuccine Alfredo recipe is one of the easiest ways to enjoy a filling pasta dinner. This traditional, decadent Alfredo Sauce recipe is made with just five ingredients, and your family will beg you to make this time and time again!
What’s your family’s favorite comfort food? Is it an old-fashioned family recipe of some kind? A dessert or dinner that you turn to whenever you need those cozy dinner vibes?
Well for my family, it’s always pasta. We can’t get enough! Give us any combination of delicate homemade noodles, rich sauces and cheese, and you’ll have the happiest kind of Blanner family dinner.
If you love pasta as much as we do, don’t miss my most popular pasta dinners! Learn how to make this delicious easy lasagna, my famous white wine sauce for pasta and this perfectly spiced creamy cajun chicken pasta.
Rich and Creamy Fettuccine Alfredo
You probably already know a little about this ubiquitous dish from a variety of Italian restaurants across the country.
In fact, you might even think it’s a little boring or too traditional for your tastes, if you frequent Italian restaurants! However, I believe it’s a classic for a reason! It’s the ultimate blend of cheese, butter and garlic for a sauce that cannot be compared to anything else.
It’s truly timeless and I’m excited to show you how simple it is to make this delicious Alfredo sauce recipe today! Are you ready? I know I am!
What you Need to Make Fettuccine Alfredo Sauce
The ingredients are incredibly simple, which is why you’ll need to choose high quality items to help this sauce really shine!
- Fettuccine Noodles – Fresh or store bought. Of course, you can always go the extra mile and make my homemade pasta – you’ll never regret this extra step for pure decadence!
- Egg Yolk – While many modern alfredo sauce recipes will skip this ingredient, it’s a traditional ingredient that helps bind your sauce to every piece of pasta. What could be bad about that?
- Heavy Whipping Cream – Heavy cream creates rich flavor and a luxurious consistency. Learn about the best Heavy Whipping Cream Substitutes here.
- Salted Butter – A little extra salt and fat from the butter is necessary for binding and flavor.
- Minced Garlic – Fresh or minced garlic from the produce section at the store.
- Fresh Grated Parmesan – Fresh grated parmesan yields the best texture. It melts incredibly well making a creamy sauce.
- Black Pepper – Thick flakes of fresh ground black pepper.
QUICK TIP: A little diced Italian parsley is a nice pop of color to top your homemade Alfredo sauce recipe, but not necessary for flavor- only garnish!
How to Make Homemade Alfredo
- Prepare Pasta – Bring a large pot of water to a boil. Add salt. Prepare noodles al dente.
- Whisk Egg and Heavy Cream – In a separate bowl, whisk until well combined.
- Make Alfredo Sauce – In a saucepan over medium low heat, melt butter. 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 should you choose to thin the sauce.
- Toss – Toss noodles with cream sauce and Parmesan.
- Garnish – Garnish with fresh cracked black pepper and optional parsley.
Tips for Making Alfredo Sauce
- Prep – This recipe is incredibly quick so prep first.
- Slowly Add Cream – Slowly add in your heavy whipping cream over low heat. This not only creates the creamy sauce you’re after, it prevents separating and overcooking.
- Use Fresh Parmesan – I know I said it above, but it bears repeating: please don’t use a can of “parmesan” cheese… and don’t even use the bagged/containers of pre-shredded cheese.
- Don’t Overheat – Lower heat is always better to avoid separation and scalding.
- Save Pasta Water – This can be so helpful to add a touch of starchy water to your sauce in case you’d like to thin it out a little!
What is Alfredo Sauce?
Alfredo sauce is generally made of butter, cream, and Parmesan cheese. It’s a rich, creamy sauce that is traditionally used alongside fettuccine pasta – although we’ve found that it works with a variety of pastas!
As the cheese melts, it liquefies to create a silky smooth, incomparably rich sauce to coat the pasta.
Why is it Called Alfredo?
You all know I love a little food history! It turns out, fettuccine alfredo received the name from the inventor of this beloved dish.
Fettuccine Alfredo is named after Alfredo di Lelio, who served it at his restaurant in Rome in the early- to mid-20th century. Preparing this classic traditional pasta dish tableside was part of the fun, and it sounds like it was almost as important as the flavorful food itself!
How to Serve Fettuccine Alfredo
- Pair with this incredible chicken Spiedini
- Add an Italian Salad
- or Italian Roasted Veggies
- Serve with a side of Garlic Bread
- or Artisan Bread
If you love family friendly pasta dinners, don’t skip this incredible round-up of Chicken Pasta Recipes!
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If you try this recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
More Easy Pasta Dinners
- Pasta Con Broccoli
- Garlic Parmesan Sauce
- Pasta Side Dishes
- Creamy Chicken Pasta
- Cherry Tomato Pasta
- Asiago Tortelloni Alfredo with Grilled Chicken
- Basil Lemon Pasta Recipe
- Cacio e Pepe
- Creamy Carbonara Pasta Recipe
- Boursin Pasta
Rich and Creamy Homemade Fettuccine Alfredo Recipe
- Bring a large pot of water to a boil. Add salt. Prepare noodles al dente.
- In a small mixing bowl, whisk yolk and cream. Set aside.
- In a saucepan over medium low heat, melt butter. 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 noodles, reserving 1 cup of pasta water should you choose to thin the sauce.
- Toss noodles with cream sauce and parmesan.
- Garnish with fresh cracked black pepper and optional parsley.
- Gradually add heavy cream
- Use fresh grated parmesan cheese
- Don’t overheat
- Use pasta water to thin
How to StoreRefrigerate – Store in an airtight container or resealable bag up to 5 days refrigerated.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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