Easy Fettuccine Alfredo

The best fettuccine Alfredo recipe is also the easiest to make. Our recipe takes just 15 minutes and creates the most delicious, creamy restaurant-worthy fettuccine I’ve ever made at home.

Creamy fettuccine Alfredo is such a treat. Our family’s favorite recipe is inspired by Roman-style fettuccine. You’ll toss warm fettuccine with butter and cheese until it melts and emulsifies into a smooth, creamy sauce that coats the noodles. It’s shockingly simple and so delicious!

If you love adding chicken, try our easy chicken Alfredo recipe (coming soon).

Key Ingredients

• Fettuccine: Dried or fresh fettuccine pasta is the traditional choice, but you can use other pasta shapes. If you use textured pasta like torchiette or campanelle, you may need to add a little more pasta water to coat the inside and outside of the pasta.
• Butter: I use high-quality butter and especially love the flavor of European butter (or European-style butter). I’ve used Kerrygold to make the sauce in our photos, which is delicious, but also adds an extra creamy yellow color.
• Parmigiano-Reggiano: My Alfredo sauce only has a few ingredients, so I want to use the best. Authentic Italian Parmigiano-Reggiano melts beautifully into the sauce.
• Sour Cream: I don’t add cream to my Alfredo sauce, but I do add 2 tablespoons of sour cream. It helps make the sauce saucier, and I love the subtle tang it adds.
• Garlic: You won’t see garlic in many fettuccine Alfredo recipes, but we love adding it. I use my microplane to grate a small amount into the sauce. You want a small clove or half of a larger one. It smells “hot” at first but mellows after a minute of sitting in the sauce.

How to Make Fettuccine Alfredo

This fettuccine Alfredo might be the easiest pasta recipe on our blog! It’s seriously quick and simple to make.

Start by bringing a pot of salted water to a boil for your fettuccine. Check the package directions for cooking time. Dried pasta usually takes around 10 minutes to cook al dente, while fresh fettuccine only takes about 3 minutes.

While the pasta cooks, cut your butter into small pieces and add them to a mixing bowl with grated parmesan cheese and sour cream.

When the fettuccine is ready, use tongs to transfer it directly to the mixing bowl and mix it with the butter, cheese, and sour cream. Add some pasta cooking water and continue to mix until the pasta is coated with a smooth sauce.

The sauce might look thin at first, but it will thicken as you continuously mix it with the fettuccine. Serve immediately with extra parmesan and black pepper on top.

Storing Fettuccine Alfredo

Leftover fettuccine Alfredo lasts up to 3 days in an airtight container in the fridge. I do not recommend freezing. When reheating, do it slowly over low heat so you do not break the Alfredo sauce (if it breaks a little, mix it a bit more thoroughly to see if you can bring it back together).

What to Serve with Fettuccine Alfredo

Homemade fettuccine Alfredo is such a simple dinner. It’s incredible served as-is, but you can always add protein on top. Baked chicken breasts, spiced shrimp, or a fillet of salmon are all delicious options. I also love adding roasted broccoli or broccolini to the plate.

To round out the meal, consider a light salad on the side. My Caesar salad or easy Italian chopped salad would be perfect. If tomatoes are in season, a Caprese salad is a fantastic choice, and I also love fresh greens tossed with our homemade Italian dressing.