Fettuccine Alfredo (with Cooking Video)

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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!

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)
  • garlic
  • heavy cream
  • parmesan cheese
  • cream cheese
  • parsley
  • salt & black pepper
  • fettuccine
  • Dutch oven
  • Large pot for pasta
  • colander
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!

How to Make Fettuccine Alfredo:

Watch me make this recipe in the video below.

Recipe Variations

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’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!

Fettuccine Alfredo

Constance Smith – Cosmopolitan Cornbread
Classic and comforting homemade Fettuccine Alfredo.
4.72 from 7 votes
Print this Recipe Save this on Pinterest
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Entrées – Main Dishes
Cuisine Italian
Servings 5 servings
Calories 342 kcal

Ingredients
  

  • 1 lb fettuccine
  • 1/3 c butter, unsalted
  • 2 cloves garlic, minced
  • 1 c heavy cream
  • 3 Tb cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/2 teaspoon nutmeg, ground
  • 2 teaspoon parsley, dry
  • 1 c Parmesan cheese
  • extra Parmesan for topping.

Instructions
 

  • 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.
  • Enjoy!

Video

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

Serving: 1cCalories: 342kcalCarbohydrates: 27gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 515mgFiber: 1gSugar: 2g

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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4.72 from 7 votes (7 ratings without comment)

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3 thoughts on “Fettuccine Alfredo (with Cooking Video)”

  1. Hi Constance,

    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!

    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 Constance
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