Fettuccine Alfredo is a classic Italian pasta dish using long, medium-wide noodles coated with a rich and creamy cheese sauce.
You’ve had it and you’ve loved it many times, I’m sure. Fettuccine Alfredo is one of those comfort food dishes (like carbonara or lasagna) that’s always eyed on a restaurant menu. It’s not always chosen because it’s a bit of a decadent splurge. But it’s definitely a favorite, and it’s super easy to make at home with a short list of ingredients.
- dry fettuccine noodles
- heavy whipping cream
- Parmesan cheese
- salt and freshly ground black pepper
- chopped fresh parsley
How to make Fettuccine Alfredo:
Cook the pasta first. You can use any brand of fettuccine noodles. If you like fresh, use fresh. A box of noodles will do just fine though.
Melt a stick of butter in a skillet. Add the freshly cooked, drained pasta. Toss it with the butter and add in a cup of heavy whipping cream and a cup of grated Parmesan cheese. Toss it all to coat the pasta.
Note that it’s important to use finely grated (not shredded) Parmesan cheese. You want the cheese to really coat the noodles and not just be an accent. Grab a wedge of Parmesan and grate it freshly yourself for the best flavor. Season your Fettuccine Alfredo with salt and pepper, to taste. Add fresh parsley, if desired. And it’s always nice to serve it with a little extra grated Parmesan on the side for the cheese lovers in the house.
Sometimes when you order this dish in a restaurant, the noodles are completely swimming in Alfredo sauce. That’s overkill, and far too caloric. Fettuccine noodles that are lightly coated in the Alfredo sauce is a much better way to go. That’s what we have here.
Can you use Alfredo sauce for other noodles?
Yes! If you like rotini or penne or something else, it’s okay to make those and toss with Alfredo sauce. As a general rule though, wide pasta like fettuccine or pappardelle are best for soaking up creamy sauces.
- 12 ounces dried fettuccine noodles
- ½ cup (1 stick) butter
- 1 cup heavy whipping cream
- 1 cup grated Parmesan cheese
- salt and black pepper, to taste
- chopped fresh Italian parsley, for garnish
- In a large pot of salted water, cook the pasta according to package instructions.
- In a large skillet, melt the butter. Drain the pasta and add it to the skillet along with the cream, cheese and salt/pepper to taste. Toss over low heat until the pasta is well-coated.
- Plate individual servings and top with a little fresh parsley. Serve additional grated Parmesan on the side, for serving.