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Home » Recipes » Entrées » Fettuccine Alfredo

Fettuccine Alfredo

Classic rich and creamy Fettuccine Alfredo – I’ve had many people tell me this is the best they have ever had!

Fettuccine Alfredo from The Foodie Army Wife

How to Make Fettuccine Alfredo

To begin, start a pot of water for your pasta to cook. Cook the pasta while you make the sauce. You will need 1 pound of fettuccine. I like to use half regular and half spinach fettuccine. *Reserve a little of the pasta water when you drain it. Set aside.

In a saucepan, melt a stick of butter and toss in 2 cloves of minced garlic. Let it simmer on low until the garlic is just tender.

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Whisk in a cup of heavy cream or half & half.

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Add in 3 tablespoons of cream cheese, and let this begin melting.

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Add in a half teaspoon or so each of salt, pepper and fresh nutmeg.

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Toss in a tablespoon of parsley.

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And then melt in a cup of shredded Parmesan cheese.

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Place your cooked pasta in a serving bowl, and pour the sauce all over. Toss it together with a little extra Parmesan.

*If you find that the sauce is too thick, stir in a little of the reserved pasta water to thin it.

Fettuccine Alfredo from The Foodie Army Wife

Enjoy!

Fettuccine Alfredo from The Foodie Army Wife

Fettuccine Alfredo

Fettuccine Alfredo

Classic rich and creamy Fettuccine Alfredo - I've had many people tell me this is the best they have ever had!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 lb fettuccine (half regular, half spinach - optional)
  • 1 stick (1/2 c) butter
  • 2 gloves minced garlic
  • 1 c heavy cream
  • 3 Tb cream cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp nutmeg
  • 1 Tb parsley
  • 1 c Parmesan
  • extra Parmesan for topping.

Instructions

  1. To begin, start a pot of water to cook your fettuccine. You will cook the pasta while you make the sauce.
  2. In a saucepan, melt the butter over low heat and toss in the garlic. Let it simmer gently until the garlic is tender.
  3. Whisk in cream and cream cheese. Heat and stir until smooth.
  4. Stir in nutmeg, parsley, salt & pepper. Melt in the cup of Parmesan cheese.
  5. Place the cooked pasta in a serving bowl and pour the sauce all over the top.
  6. Toss with some extra Parmesan.
  7. Enjoy!

Notes

When you drain your pasta, reserve some of the pasta water. After you toss your pasta with the sauce, if it is too thick, add some of the pasta water to thin it out a little.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 342Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 65mgSodium: 515mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 10g

Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.

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3 thoughts on “Fettuccine Alfredo”

  1. Hi Conni,

    Fettuccine Alfredo is something new for me and it is really convincing recipe. It looks creamy, I think because of Parmesan cheese right? And that's what I want in pasta too thick! I will try this next weekend for my family for our dinner, I'm sure they like it too.

    Conni, Thank you so much for sharing this recipe, I hope I can perfect your Fettuccine Alfredo recipe! So I can suggest it also to my friends.

    Question Conni, What if I don't have Parmesan cheese? What other cheese can I use for my Fettuccine Alfredo?

    Thanks a lot!

    Prince

    Reply
  2. I love a fettuccine Alfredo! It's my absolute favorite meal with a fresh loaf of Italian bread, Ceaser salad and a bottle of Chianti! This can also be used as a base sauce to add to and build other sauces. Add pureed basil with pine nuts and you have pesto sauce, add some diced tomatoes and you have a nice garlic rose or whisk in lemon juice prior to the boil point and you just made a killer lemon garlic cream sauce that would go great on fish and chicken. All good stuff! Now I'm hungry:) Thanks Conni
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