Fettuccine Alfredo

Today I’m sharing one of our family’s absolute favorite recipes!  This one is rich and sinful.  Once you’ve tried this easy homemade version, you will never want to used the stuff in a jar again!

Every time we go to an Italian restaurant, someone in our family orders some form of Alfredo pasta.  We don’t have an abundance of what I consider authentic Italian restaurants in So Ill so I figured I should figure out how to make it.  After a few times of trial and error, we decided we like this combination the best.

Fettuccine is seriously one of the easiest recipes to make.  All you need are a few ingredients and the amount of time it takes your pasta to boil.

You will want to start the pasta water before you start the sauce.  Once the pasta is cooking, you will simply melt the butter and add the cream and garlic.  Bring it to a nice simmer, pull off the heat and add the Parmesan.  It’s that simple.  If you want, you can add a little salt and black pepper.  You will want to make sure and keep some of the pasta water in case the dish needs thinned once the sauce is combined with the pasta.

We usually eat this with a protein like grilled chicken or shrimp.  This Garlic Shrimp recipe is great with it too!  But you can easily make a meal out of the pasta alone.

Try this favorite recipe soon!

Fettuccine Alfredo

A rich and creamy white sauce over al dente pasta. The perfect combination

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6


  • 1 lb dried fettuccine
  • 8 tbsp butter
  • 2 c heavy cream
  • 1 1/2 c finely grated parmesean cheese
  • 1 clove garlic crushed
  • Salt and pepper to taste
  • Fresh asley for garnish


  1. Cook the fettuccine in a pot of boiling, salted water until al dente. Drain pasta, reserving some of the pasta cooking liquid.

  2. While pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add cream and garlic and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat and add in parmesean. Stir until melted.

  3. Combine cooked pasta and sauce. Add pasta water if sauce needs thinning.

  4. Garnish with parsley and grated parmesean.


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