Fettuccine Alfredo Recipe

This Fettuccine Alfredo is a timeless classic that is not only indulgent but also versatile. It offers you the ultimate comfort and flavor with each bite and can be enjoyed anytime.

Perfect Fettuccine Alfredo

This delicious Italian-American dish was named after the man who invented it: Alfredo di Lelio. He used to live in Rome and owned a restaurant on the bustling Via Della Scrofa.

You just needed a few ingredients, such as pasta, cheese, butter, and some seasonings! I was able to bring that authentic taste from Italy directly into my kitchen.

The result? Pasta slathered in a creamy, buttery sauce, which was pure decadence. The real standout was the good-quality parmesan and ungodly amount of butter. 

The sauce clung to every pasta strand like it had something to prove. The balance between the rich, velvety sauce and pasta was spot on, turning the entire recipe into something deliciously creamy and indulgent. 

Equipment Required 

  • Pan: I use a pan to make the sauce. 
  • Ladle: I keep a ladle handy to stir the sauce as it cooks.
  • Saucepan: You will need a saucepan to boil the fettuccine. 
  • Grater: Freshly grated parmesan is a must, so I used a grater to grate the cheese. This allows it to melt smoothly in the sauce. 
  • Bowls: I keep them on hand to gather all the ingredients together.
  • Measuring Cups And Spoons: I use measuring cups and spoons to measure my ingredients accurately. 
  • Colander: A colander is a must to drain excess water from the pasta.
Fettuccine Alfredo Ingredients

 Preparation And Cooking Time

Preparation Time Cooking Time Total Time
10 Minutes20 Minutes30 Minutes

How To Make Fettuccine Alfredo At Home

Fettuccine Alfredo Step 1
Fettuccine Alfredo Step 2
Fettuccine Alfredo Step 3
Fettuccine Alfredo Step 4
Fettuccine Alfredo Step 5
Fettuccine Alfredo Step 7
Fettuccine Alfredo is Ready

Fettuccine Alfredo Recipe Video

Top Tips

Expert Tips That I Recommend

  • I save the starchy pasta water and use it in the sauce to improve its consistency and flavor.
  • I incorporate a splash of white wine to add a subtle acidity to my sauce. This balances the richness of the sauce and also adds flavour. 
  • I prefer adding a pinch of grated nutmeg to add a warm, nutty undertone that best complements the creaminess of the alfredo sauce. 
  • You can also experiment with adding a bit of Pecorino Romano along with parmesan. The Pecorino adds a sharp, tangy twist, making the sauce extra deep. 
  • For a healthier meal, I add cooked chicken, shrimp, sauteed mushrooms, and spinach. These ingredients add flavour and make the dish more filling and comforting.

FAQs About Fettuccine Alfredo

Nutritional Information Per Serving

Fettuccine Alfredo is not exactly a healthy food. It is rich in butter, cream, and cheese, which makes it high in calories and fat. Although it is a delicious treat, it is best enjoyed in moderation if you’re watching your diet.  

Calories 1224 kcal
Carbohydrates 37 g
Protein 33 g
Fat 107 g
Saturated Fat 66 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 28 g
Trans Fat0.5 g
Cholesterol 313 mg
Sodium 1284 mg
Potassium 442 mg
Fibre 2 g
Sugar 9 g
Vitamin A 4025 IU
Vitamin C1 mg
Calcium 802 mg
Iron 1 mg

This recipe perfectly suits a vegetarian diet as it does not contain any animal product.

Fettuccine Alfredo Recipe scaled e1653908752701

Recipe Variations For Different Diets 

  • Gluten-Free: Swap fettuccine pasta with a gluten-free alternative made from rice, quinoa, or corn. She absolutely loved it. 
  • Vegan: Replace regular fettuccine pasta with vegan pasta made from grains like rice or quinoa. Then, I used nutritional yeast or vegan parmesan made from nuts instead of regular parmesan and full-fat coconut milk instead of heavy cream. You can also use cashew cream for that purpose. Then, for the butter, I looked for vegan butter or coconut oil. Lastly, I used vegan cream cheese made from cashews or tofu in place of regular cream cheese. 
  • Keto-Friendly: Ditch the traditional fettuccine pasta for zucchini or shirataki noodles and kept the rich and cheesy sauce intact. It was so delicious that I didn’t even miss the carbs. 

Storing And Reheating This Recipe 

Storing

  • Refrigerator: Before storing it in the refrigerator, I let my alfredo completely cool down to room temperature. Then, I transfer the pasta to an airtight container. I also make sure to choose a container that seals well to prevent air from getting in, which can cause the sauce to dry out. Then, I keep the containers in the refrigerator, where they stay good for up to 3-4 days. If you keep it longer, then the sauce may separate, and the alfredo can become mushy. 
  • Freezer: You can freeze the sauce and add freshly boiled pasta to it whenever you wish to serve it, as the texture of the pasta gets spoiled upon freezing. So, just like refrigeration, I allow the alfredo sauce to cool completely before placing it into freezer-safe containers or heavy-duty freezer bags, where it can be preserved for up to 3 months. 

Reheating 

  • Stovetop: I always start by placing the alfredo in a pan over medium-low heat. Then, to keep the sauce creamy, I add a splash of milk or cream to the pan. This helps me revive the sauce and prevent it from drying out. I keep stirring as the pasta heats up to make sure everything is smooth and well-coated. As the alfredo warms up a little, I turn off the flame. 
  • Microwave: I just have to transfer a small portion of the dish to a microwave-safe dish and cover it with a microwave-safe lid. If the dish is too dry, I add a splash of milk or cream to loosen it up before covering the lid. Covering the dish helps trap the steam and keeps the alfredo from drying out and the sauce from getting thick.

What To Serve With This Recipe 

When it comes to serving Fettuccine Alfredo, I love to serve it with a Mixed Green Salad to give a fresh contrast to the rich, savory sauce. For the non-veg side, Grilled Chicken or shrimp is a classic combo that soaks up the alfredo sauce like a dream and brightens up the entire meal. 

Sides like Garlic Bread, Caprese Salad, or Hearty Chicken Parmesan also create a well-rounded meal that lets the alfredo shine while offering a variety of textures and flavours. 

Printable Version

Fettuccine Alfredo Pasta Recipe

Author : Anjali Singh
Serving : 4
Calories : 1224 kcal
Total time : 30 minutes
Fettuccine Alfredo is a timeless classic that is not only indulgent but also versatile. It combines soft fettuccine noodles with a rich sauce made from butter, cream, and Parmesan cheese. It offers you the ultimate comfort and flavor with each bite and can be enjoyed anytime.
5 from 2 votes
LEAVE REVIEW »

Ingredients

  • ½ Cup Fettuccine Pasta
  • ½ Cup Parmesan Cheese
  • ½ Cup Heavy Cream
  • 1 Tablespoon Butter
  • ½ Cup Cream Cheese
  • 1 Knob Garlic
  • Teaspoon Garlic Powder
  • 1 Teaspoon Mixed Herbs
  • 1 Teaspoon Black Pepper

Equipment

  • Pan
  • Ladle
  • Saucepan
  • Grater
  • Bowls
  • Measuring Cups And Spoons
  • Colander

Instructions
 

  • Take a saucepan and add water and salt to it. Then add fettuccine pasta and cook it for 8-10 minutes. After the pasta is cooked, drain the water from it.
  • Now heat a pan, add butter and garlic, and saute until the garlic turns translucent.
  • Now add heavy cream and cream cheese and cook it over a medium flame.
  • In the next step, add mixed herbs, garlic powder, Italian seasoning, salt, and pepper.
  • Then add freshly grated parmesan cheese and simmer it for around 3-5 minutes.
  • Now add cooked fettuccine to the sauce mixture.
  • Your delicious fettuccine alfredo is ready. Serve it immediately after adding the pasta.

Video

Notes

  • I save the starchy pasta water and use it in the sauce to improve its consistency and flavor.
  • I incorporate a splash of white wine to add a subtle acidity to my sauce. This balances the richness of the sauce and also adds flavour. 
  • I prefer adding a pinch of grated nutmeg to add a warm, nutty undertone that best complements the creaminess of the alfredo sauce. 
  • You can also experiment with adding a bit of Pecorino Romano along with parmesan. The Pecorino adds a sharp, tangy twist, making the sauce extra deep. 
  • For a healthier meal, I add cooked chicken, shrimp, sauteed mushrooms, and spinach. These ingredients add flavour and make the dish more filling and comforting.
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
Cuisine : Italian
Course : Main Course

Nutrition

Calories : 1224kcal  |  Carbohydrates : 37g  |  Protein : 33g  |  Fat : 107g  |  Saturated Fat : 66g  |  Polyunsaturated Fat : 4g  |  Monounsaturated Fat : 28g  |  Trans Fat : 0.5g  |  Cholesterol : 313mg  |  Sodium : 1284mg  |  Potassium : 442mg  |  Fiber : 2g  |  Sugar : 9g  |  Vitamin A : 4025IU  |  Vitamin C : 1mg  |  Calcium : 802mg  |  Iron : 1mg

Other Pasta Recipes That You Can Try

Conclusion 

The beauty lies in how this Italian dish is adapted to fit your taste and dietary needs. Hence, whether you are making it for a cozy dinner or for a party platter, it surely is a hit.

So roll up your sleeves and treat yourself to a homemade meal directly from the streets of Rome.

5 from 2 votes (2 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating