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    Home ≫ Main Dish

    Easy Fettuccine Alfredo

    Updated September 30, 2020. Originally Posted September 30, 2020 By Nikole Berg

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    Nothing beats an Easy Fettuccine Alfredo sauce like this one! This version is made with heavy cream, parmesan cheese, butter, and your favorite pasta! The sauce is rich and creamy and easy enough for a weeknight meal. No need for the bottled Alfredo sauce because this is ready in about 20 minutes-really!

    large serving bowl of fettuccine alfredo with wine bottle in background

    Why you'll want to make it

    It's quick and easy. This Alfredo sauce is ready in about 20 minutes- perfect for those weeknights when you need a meal quick!

    It's made with easy to find fresh and panty staples. You'll be able to whip this Alfredo sauce up so quickly because you probably already have these ingredients in your pantry and fridge.

    It's an Italian inspired comfort food that's filling, delicious and kid friendly. Make the family's favorite Italian restaurant meal right at home! We're always craving our favorite restaurant meals, but sometimes it's better to eat at home. This is perfect after a long school or workday, but is delicious enough for company on the weekends.

    Ingredients

    ingredients with lables

    How do I make Fettuccine Alfredo

    Bring 1 cup heavy cream and 2 tablespoons butter to a simmer over medium heat. Reduce heat to medium low and let simmer for 12-15 minutes, stirring occasionally and until reduced slightly. Be careful not to let the cream scorch!

    While the cream reduces, cook pasta in heavily salted water according to package directions.

    When the cream is reduced, remove from heat. Add ¼ cup reserved heavy cream and 1 cup grated parmesan cheese. Stir until the sauce is smooth. Add salt and pepper to taste. 

    collage showing cream recipe steps

    When pasta is cooked, use a measuring cup to reserve ½ cup of the pasta water, set aside.

    Drain pasta (don't rinse) and place in a large serving bowl. Pour alfredo sauce over pasta then stir to coat all the noodles. Add a few splashes of pasta water to get your desired consistency (you may not use all the pasta water). Season with remaining parmesan cheese and salt and pepper to taste. Serve immediately.

    collage showing alfredo sauce being poured on pasta noodles

    Recipe Notes and Tips

    Don't boil the heavy cream, just let it simmer down nice and easy. You want to see some bubbles around the edges and some steam rising from the pan.

    Be sure to salt the pasta water quite generously. I prefer kosher salt and use about 1-2 tablespoons. If you're using table salt, reduce to 1.2 to 1 tablespoon.

    Don't forget to reserve ½  cup of the pasta water after the pasta has been cooked. Scoop some out using a measuring cup. If you forget it's totally okay. I've forgotten on several occasions and it's still delicious.

    If you want your dish to be more saucy, use less pasta. I think the sweet spot lies somewhere between 12 and 16 ounces. I usually make 16 ounces of pasta (one pound).

    Try different types of pasta. If I'm adding chicken or shrimp, I like to use farfalle (bowties) or penne.

    If you want to add garlic, crush two cloves with the back of a knife and simmer it along with the heavy cream. Remove from sauce before adding the parmesan cheese.

    A pinch of fresh nutmeg is common in Alfredo sauce, but is totally optional. If you'd like to try it, add it to the sauce after you've stirred in the cheese.

    Store leftovers in the refrigerator. You can reheat by microwaving at 50% power or on the stovetop over low heat, stirring gently with a silicone spatula.

    What goes with fettuccine alfredo?

    This fettuccine Alfredo sauce is great on it's own, but also goes well with grilled or sautéed chicken. If you're a seafood lover, then try it with crab, shrimp, lobster or crawfish.

    It's also great served as a main course with a salad, or as a side dish with your favorite grilled meat, like a juicy steak.

    If vegetables are your thing try adding sautéed mushrooms and/or steamed broccoli and cauliflower.

    But if bacon is your thing, crumble it over the top and your taste buds will be in heaven!

    close up of fettuccine alfredo

    Other quick pasta dishes you may like

    Greek Pasta Salad

    Homemade Baked Mac and Cheese

    Instant Pot Chicken Alfredo

    Mexican Street Corn Pasta Salad

    Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating  below. This lets me know what you like and want to see more of. And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest! I appreciate your support.

    📖 Recipe

    white serving bowls of fettuccine alfredo

    Easy Fettuccine Alfredo

    Recipe by Nikole Berg
    Nothing beats an Easy Fettuccine Alfredo sauce like this one! This version is homemade and made with heavy cream, parmesan cheese, butter, and your favorite pasta! The sauce is rich and creamy and easy enough for a weeknight meal. Ready in about 20 minutes-really!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine Italian
    Servings 6 Servings
    Calories 504 kcal

    Ingredients
     
     

    • 12 to 16 ounces fettuccine or substitute with your favorite pasta type
    • 1 ¼ cup heavy whipping cream; divided
    • 2 tablespoons butter
    • 1 ¼ cup finely grated parmesan cheese Romano cheese, or a combination of both; reserve ¼ cup for garnish
    • ½ cup pasta cooking water
    • Salt and Pepper to taste
    US Customary - Metric

    Instructions
     

    • Bring 1 cup heavy cream and 2 tablespoons butter to a simmer over medium heat. Reduce heat to medium low and let simmer for 12-15 minutes, stirring occasionally and until reduced slightly. Be careful not to let the cream scorch!
    • While cream simmers, cook pasta in heavily salted water according to package directions to al dente, or desired tenderness.
    • When the cream is reduced, remove from heat. Add ¼ cup reserved heavy cream and 1 cup grated parmesan cheese. Stir until the sauce is smooth. Add salt and pepper to taste.
    • When pasta is cooked, use a measuring cup to reserve ½ cup of the pasta water, set aside.
    • Drain pasta (don’t rinse) then immediately put into a large serving bowl (you want the noodles to be slightly wet).
    • Pour the Alfredo sauce over the pasta tossing to coat all the noodles. Add a few splashes of reserved pasta water (you won't use use all of it) until desired consistency is reached. Top with reserved parmesan cheese. Serve immediately.
    • Sauce will continue to thicken as it cools so add a few more splashes of pasta water to bowl if needed to loosen the sauce.

    Notes

    • Don't boil the heavy cream, just let it simmer down nice and easy. You want to see some bubbles around the edges and some steam rising from the pan.
    • Be sure to salt the pasta water quite generously. I prefer kosher salt and use about 1-2 tablespoons. If you're using table salt, reduce to 1.2 to 1 tablespoon.
    • Don't forget to reserve ½  cup of the pasta water after the pasta has been cooked. Scoop some out using a measuring cup. If you forget it's totally okay. I've forgotten on several occasions and it's still delicious.
    • If you want your dish to be more saucy, use less pasta. I think the sweet spot lies somewhere between 12 and 16 ounces. I usually make 16 ounces of pasta (one pound).
    • Try different types of pasta. If I'm adding chicken or shrimp, I like to use farfalle (bowties) or penne.
    • If you want to add garlic, crush two cloves with the back of a knife and simmer it along with the heavy cream. Remove from sauce before adding the parmesan cheese.
    • A pinch of fresh nutmeg is common in Alfredo sauce, but is totally optional. If you'd like to try it, add it to the sauce after you've stirred in the cheese.
    • Store leftovers in the refrigerator. You can reheat by microwaving at 50% power or on the stovetop over low heat, stirring gently with a silicone spatula.

    Nutrition

    Calories: 504kcalCarbohydrates: 42gProtein: 17gFat: 30gSaturated Fat: 18gCholesterol: 140mgSodium: 398mgPotassium: 195mgFiber: 2gSugar: 1gVitamin A: 1043IUVitamin C: 1mgCalcium: 299mgIron: 1mg
    Keyword Creamy pasta dishes, Easy weeknight dinner recipes, Fettuccine Alfredo, Parmesan cheese, Pasta recipes
    Tried this recipe?Click here to leave a helpful tip!

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    1.0K shares
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    About Nikole Berg

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. Elizabeth Endsley

      May 31, 2020 at 2:58 pm

      Perfect!

      Reply
      • Nikole

        May 31, 2020 at 3:00 pm

        Thank you so much for your comment Elizabeth!

        Reply
    2. Bea

      October 03, 2019 at 11:24 am

      I made this instead of using the bottled stuff. It was very good!

      Reply
      • Nikole

        October 03, 2019 at 12:45 pm

        That's great! I'm so happy you enjoyed it! Thanks for your comments Bea!

        Reply

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