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. No need for the bottled stuff because this is ready in about 20 minutes-really!
You’re just going to have to try this recipe to find out exactly how easy it is to make this delicious, decadent pasta dish at home in your very own kitchen!
Ok-back up. Maybe you’ve made it at home with the bottled stuff, and thought that you’d have to stick to eating it out in restaurants because it didn’t taste quite the same.
Don’t worry- I got you, because I’ve been there too.
I started researching how to make this creamy deliciousness at home.
Who knew one of my all time favorite dishes could be this easy to make?
What goes with fettuccine alfredo?
One of the reasons I love this dish is because it’s so versatile. It goes especially well with grilled or sautéd 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!
Tips for making fettuccine alfredo
- Don’t boil the heavy cream, just let it simmer down nice and easy.
- Be sure to salt the pasta water quite generously. I prefer kosher salt and use about 2-3 tablespoons. If you’re using table salt, reduce to 1-2 tablespoons.
- Don’t forget to reserve 1/4 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, but you could make it with 9 ounces. I usually make 16 ounces of pasta (one pound) but don’t use all of it. My fam actually prefers it with less sauce!
- 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 Fettuccine Alfredo, but is totally optional. If you’d like to try it, add it to the sauce after you’ve stirred in the cheese.
I hope you give this Easy Fettuccine Alfredo recipe a try! And I hope you love it as much as my family does!
Try these other great pasta recipe!Print
Easy Fettuccine Alfredo
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!
- Prep Time: 0 Minutes
- Cook Time: 20 Minutes
- Total Time: 20 minutes
- Yield: 6 Servings 1x
- Category: Main Dish
- Method: Easy
- Cuisine: Italian
- 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
- ¼ cup pasta cooking water
- Salt and Pepper, to taste
- Bring 1 cup heavy cream 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. Set aside while you prepare the pasta.
- When pasta is cooked, use a measuring cup to reserve ¼ 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 and reserved pasta water over the pasta, lightly tossing to coat all the noodles.
- Sauce will continue to thicken as it cools.
- Season with salt and pepper to taste.
- Garnish with remaining ¼ cup parmesan cheese.
Nutritional information provided is an estimate.
Keywords: Fettuccine Alfredo, Easy weeknight dinner recipes, Pasta recipes, Creamy pasta dishes, Parmesan cheese
If you made this Easy Fettuccine Alfredo, or any other recipe on the blog, don’t forget to leave a rating and a comment below. I love hearing from my readers! You can also find me on Facebook, Instagram and Pinterest!