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.

Easy Homemade Fettuccine Alfredo

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).

The best fettuccine Alfredo

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.

How to make fettuccine Alfredo with butter, parmesan, and cooked fettuccine

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.

How to make fettuccine Alfredo - adding the pasta cooking water to make the Alfredo 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).

Homemade fettuccine Alfredo

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.

Easy Fettuccine Alfredo

  • PREP
  • COOK
  • TOTAL

This is my favorite recipe for homemade fettuccine Alfredo. The easy Alfredo sauce is smooth and silky and not a bit heavy. This recipe makes 4 small(ish) portions, perfect if you plan on serving a salad or protein with the pasta.

Serves 3 to 4

You Will Need

8 ounces (226g) fettuccine

5 tablespoons (55g) butter, see notes

2 ounces (60g) grated Parmigiano Reggiano cheese

2 tablespoons (30g) sour cream

1 small garlic clove, finely grated on a microplane

Salt

Directions

    1Bring a large pot of salted water to a boil.

    2Meanwhile, cut the butter into small cubes, about 8 of them, and place into a mixing bowl with the parmesan, garlic, and sour cream.

    3Drop the fettuccine into the salted boiling water and cook to al dente (check package directions for timing).

    4Use tongs to transfer the fettuccine to the mixing bowl with the butter and cheese. Stir to mix the pasta with the cheese and butter. Now add 1/2 cup of the hot pasta water to the mixing bowl. Continue to stir until the pasta is coated with a smooth sauce. Season with salt and enjoy.

Adam and Joanne's Tips

  • Butter: For this recipe, use high-quality butter. I choose European or European-style butter like Kerrygold or Plugra. I use salted butter, but if you have unsalted, adjust with a pinch or two of salt.
  • Parmesan: Use a food processor and pulse until very fine crumbs, or use a microplane to grate. Parmesan grated on the microplane will melt into the sauce more easily.
  • The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 436 / Total Fat 17.5g / Saturated Fat 10.5g / Cholesterol 43.4mg / Sodium 269.3mg / Carbohydrate 54.5g / Dietary Fiber 2.5g / Total Sugars 2g / Protein 15.8g
AUTHOR:  Adam and Joanne Gallagher
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17 comments… Leave a Review
  • Kassie Strauss May 20, 2024, 12:19 am

    This Alfredo is the best I ever have had. I am going to serve it to guests next week. This recipe is a keeper!

    Reply
    • Joanne May 20, 2024, 12:01 pm

      Hi Kassie, I am so happy you enjoyed the recipe! Thank you very much for coming back and letting us know.

      Reply
  • Julie Smith May 18, 2024, 11:34 pm

    The Alfredo sauce was easy & really good ❤️

    Reply
    • Joanne May 19, 2024, 3:45 pm

      Thanks for coming back, Julie! So glad you enjoyed it.

      Reply
  • Stella May 18, 2024, 3:00 am

    The best ever fettuccine thank you 😊

    Reply
    • Adam May 18, 2024, 1:45 pm

      Yay! You are so welcome 🙂

      Reply
  • Catherine Cox May 17, 2024, 7:56 pm

    Just the best!!! It’s a regular at my house. We love it along with chicken. It’s just so good, thank you for the recipe.

    Reply
    • Adam May 18, 2024, 1:46 pm

      Wonderful! We are thrilled your family loves it 🙂

      Reply
  • Sharps May 17, 2024, 4:44 pm

    This recipe is absolutely spot-on. I’ve had identical in the mountains outside Rome.

    Reply
    • Joanne May 17, 2024, 5:48 pm

      Thanks so much! We are thrilled you enjoy it!

      Reply
  • altheasaulnier May 17, 2024, 3:58 pm

    I just love all the recipe that i try. Thank you so much

    Reply
  • Val Lutman May 17, 2024, 3:28 pm

    This Alfredo is so easy and creamy. I loved it.

    Reply
    • Adam May 17, 2024, 3:36 pm

      Wonderful 🙂

      Reply
    • Ari May 18, 2024, 1:09 am

      This looks amazing – I love the idea of using sour cream instead of heavy cream! If I wanted to make this using zucchini noodles instead of pasta, would the sauce still be able to come together, or is the pasta starch an essential component of the sauce?

      Reply
      • Joanne May 18, 2024, 5:58 pm

        Hi Ari, The starch in the pasta water is pretty critical to making this sauce work. I’m worried that you won’t have a cohesive sauce if you don’t use it.

        Reply
  • Margarita May 17, 2024, 1:42 pm

    This looks amazing and simple. I love using pasta water to thicken sauces. This is going on next week’s menu list, if I don’t make it sooner!! Thank you for sharing your recipes, they make my life so much easier and my family so much healthier and happier!!

    Reply
    • Adam May 17, 2024, 2:02 pm

      You are so welcome! Your family is going to love this recipe 🙂

      Reply

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