I’ve had many people tell me that this Fettuccine Alfredo is the best they have ever had. And the best part is that this is ready in minutes!
To Make Fettuccine Alfredo You Will Need:
- butter (unsalted)
- heavy cream
- parmesan cheese
- cream cheese
- salt & black pepper
- Dutch oven
- Large pot for pasta
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How to Make Fettuccine Alfredo:
Watch me make this recipe in the video below.
You can make all sorts of versions of this Fettuccine Alfredo Recipe.
Try adding diced cooked ham or chicken, spinach, peas, broccoli, or any number of things. You can also use different pasta, such a farfallini, or penne.
Take this recipe, and make it your own!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Classic and comforting, homemade Fettuccine Alfredo.
- 1 lb fettuccine
- 1/3 c butter (unsalted)
- 2 cloves garlic, minced
- 1 c heavy cream
- 3 Tb cream cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 2 tsp parsley
- 1 c Parmesan cheese
- extra Parmesan for topping.
- To begin, start a pot of salted water to cook your fettuccine to package directions.
- Meanwhile, melt the butter over low heat in a large skillet or sauce pan.
- Add in the garlic and let it cook for just a few minutes, until it is tender.
- Whisk in the cream and cream cheese. Heat and stir until smooth.
- Stir in the nutmeg, parsley, salt & pepper.
- Add in the Parmesan cheese and whisk it in until melted.
- Toss the cooked (drained) pasta with the sauce to coat.
- Serve it with a little extra Parmesan cheese on top.
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.
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.
3 thoughts on “Fettuccine Alfredo (with Cooking Video)”
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.
Constance, 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 Constance, What if I don't have Parmesan cheese? What other cheese can I use for my Fettuccine Alfredo?
Thanks a lot!
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 Constance
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