Creamy Fettuccine Alfredo on a plate.
Dinner Lunch Recipes

Creamy Fettuccine Alfredo 

When you’re craving a comforting bowl of pasta, Creamy Fettuccine Alfredo is sure to satisfy your appetite. There’s nothing better than twirls of pasta tossed in a rich and creamy sauce. 

Creamy Fettuccine Alfredo is a luxurious Italian meal that’s quick and easy to prepare in under 30 minutes. 

Key Ingredients

  • butter
  • fettuccine
  • heavy cream
  • parmigiano reggiano

The ingredients for Fettuccine Alfredo: pasta, butter, heavy cream, parmesan cheese, and parsley.

List of Equipment

How to Make Creamy Fettuccine Alfredo

Mise en Place & Major Steps

You know the drill. Mise en Place. Mise en Place. Mise en Place. 

Have you ever watched 30 Minute Meals with Rachael Ray? Do you remember how at the beginning of every episode she would run around her kitchen and gather as many ingredients together in her arms as she could? That is Mise en Place.

When I walk into my kitchen to make absolutely anything at all — even if it’s just scrambled eggs — I get out everything I could possibly need, which includes both ingredients and cookware.

It becomes a habit, second-nature after a while.

There isn’t a lot of prep work involved in making Fettuccine Alfredo. The most important thing is bringing a large pot of water to a boil, and grating some parmigiano reggiano.

Method and Cooking Instructions

Author’s Note: exact measurements and detailed instructions are in the recipe card at the bottom of the post.

I do have a lot of opinions about cooking pasta perfectly, so you’ll want to check out that blog post so you can impress your Italian friends with perfect pasta.

The most important thing to remember about cooking Creamy Fettuccine Alfredo is that the pasta needs to be finished cooking pretty much the same time that the alfredo sauce is done.

Alfredo sauce is not meant to simmer on the stove for hours like tomato sauce. You want to make the sauce and then immediately toss it with the fettuccine.

I used fresh pasta for this recipe, which cooks in like 3 minutes so it made dinner come together super duper fast. You can use dried pasta instead, but follow the cooking instructions on the package.



Step 1: Bring a large pot of water to a rolling boil. 

Step 2: In a large high-sided skillet, melt 8 tablespoons of butter.

Step 3: Add the heavy cream to the melted butter. Heat the heavy cream until it almost reaches a boil, and reduce the heat to low. The cream should be heated just until tiny bubbles begin to form around the very edges of the pan.

Step 4: While the heavy cream is heating up, add the fettuccine to the boiling water. Liberally salt the cooking water. Please use more salt than you think is necessary. Use a lot. A LOT.

While the fettuccine cooks, it’s going to absorb the water that it’s cooking in – so if that water is not seasoned and tastes like nothing — your fettuccine is going to be under-seasoned. 

Step 5: Using a pair of tongs, transfer the fettuccine from the boiling water to the cream sauce. Toss the pasta and the sauce together with a wooden spoon.

Step 6: Add the parmigiano reggiano to the pasta, and keep tossing. The fettuccine is going to look like it’s not going to come together, but just keep tossing the pasta with the sauce. 

Step 7: Keep tossing. Add some (about a cup or so) of the leftover pasta water to help bind the sauce and pasta together.

Step 8: Garnish with freshly chopped parsley and lots of freshly cracked pepper. Taste, and adjust seasoning according to taste.

Mix Ins and Variations

  • stir in some roasted mushrooms 
  • pair with some grilled chicken for protein
  • Blanch broccoli or peas to add a little pop of color


Q & A Section

Is Fettuccine Alfredo Vegetarian? 

Fettuccine Alfredo is not vegetarian. Parmigiano-Reggiano is made using animal-rennet. You can make your own Parmesan cheese by using Cooking on Caffeine’s Vegan Parm recipe.

Do I have to use heavy cream to make Creamy Fettuccine Alfredo? 

Traditionally, alfredo is not made with heavy cream. The authentic version uses only butter, pasta water, and parmesan. 

The European versions of butter and parmesan cheese contain more fat content, so it’s far richer. Because American butter and parmesan cheese lacks the richness of their Italian counterparts, cream is added to the sauce to compensate.

Do I have to use fresh pasta to make Fettuccine Alfredo?

Personally, I think fresh pasta just tastes a little bit better than the dried stuff — but you can use the dried version and the recipe will come out just fine. 

Can I make Alfredo Sauce ahead of time? 

I don’t recommend making this sauce in advance. It practically takes no time at all to prepare, so I always make it right before I’m going to eat. it. 

What can I serve with Fettuccine Alfredo? 

This dish is perfect on it’s own — but you can serve grilled chicken on the side. A side salad or some garlic bread would also be some pretty good options.

How do I store Fettuccine Alfredo? 

It will keep in the fridge for a few days. I don’t recommend freezing this though. 

How do I reheat Fettuccine Alfredo?

Heat the Fettuccine Alfredo in a pan with a little more cream and butter. Stir it gently so the pasta doesn’t break. Maybe add some parm and pepper, if you’d like. 

Creamy Fettuccine Alfredo on a plate.

Creamy Fettuccine Alfredo

When you’re craving a comforting bowl of pasta, Creamy Fettuccine Alfredo is sure to satisfy your appetite. There’s nothing better than twirls of pasta tossed in a rich and creamy sauce.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Course Dinner, Lunch
Cuisine American, Italian
Servings 4 people

Ingredients
  

  • 16 ounces Fresh Pasta
  • 8 ounces Butter, unsalted
  • 2 Cups Heavy Cream
  • 2 Cups Parmigiano Reggiano Cheese, grated
  • 2 Tablespoons Parsley, chopped
  • 1 Teaspoon Black Pepper

Instructions
 

  • Bring a large pot of water to a rolling boil. 
  • In a large high-sided skillet, melt 8 tablespoons of butter.
  • Add the heavy cream to the melted butter. Heat the heavy cream until it almost reaches a boil, and reduce the heat to low. The cream should be heated just until tiny bubbles begin to form around the very edges of the pan.
  • While the heavy cream is heating up, add the fettuccine to the boiling water. Liberally salt the cooking water. Please use more salt than you think is necessary. Use a lot. A LOT.
  • Using a pair of tongs, transfer the fettuccine from the boiling water to the cream sauce. Toss the pasta and the sauce together. 
  •  Add the parmigiano reggiano to the pasta, and keep tossing. The fettuccine is going to look like it’s not going to come together, but just keep tossing the pasta with the sauce. 
  •  Keep tossing. Add some (about a cup or so) of the leftover pasta water to help bind the sauce and pasta together.
  • Garnish with freshly chopped parsley and lots of freshly cracked pepper. Taste, and adjust seasoning according to taste.

Did You Make Creamy Fettuccine Alfredo?

Let me know how much you loved the recipe by leaving a rating or comment down below. Share a picture of this recipe on Facebook or Instagram with #servingupspice.

More Recipes You’ll Love


ABOUT THE AUTHOR

Hi, I’m Taylor! I’m a self-taught amateur chef with a love for teaching people the fundamental basics of preparing good food. I’m a full-time Recipe Blogger and Food Photographer. 

I live in Florida with Andy, my exceptionally perfect dog. I spend the majority of my time cooking, writing, and trying to keep my garden of plants alive. I love naps, books, and iced coffee. → More about Taylor


1 Comment

  1. 5 stars
    This creamy fettuccine Alfredo was so good I had to go for seconds in just 7 minutes, and now I’m stuffed! And still have some left!?! Guys this is a 10/10, would make again.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.