Classic Homemade Fettuccine Alfredo Recipe

Ingredients

  • 1 lb fettuccine
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cloves garlic, minced
  • Chopped fresh parsley, for garnish

Steps and instructions

  1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large saucepan, melt the butter into the heavy cream over low heat.
  3. Add the minced garlic to the saucepan and sauté it until it’s fragrant.
  4. Stir in salt, pepper, and nutmeg. Raise the heat to medium and cook the sauce until it starts to simmer.
  5. Gradually add the Parmesan cheese into the sauce, stirring constantly until fully melted and the sauce is creamy.
  6. Add the cooked fettuccine to the sauce. Toss the pasta in the sauce until it’s well coated.
  7. Serve immediately, garnished with extra Parmesan cheese and chopped parsley.

Tools for making

  • Large pot - For boiling the fettuccine.
  • Saucepan - To melt the butter and cream and cook the sauce.
  • Grater - To grate the Parmesan cheese.
  • Garlic press - To mince the garlic cloves.
  • Tongs - For tossing the cooked fettuccine in the sauce.
  • Serving dish - To serve the Fettuccine Alfredo.
  • Garnishing tool - To sprinkle chopped parsley on top.

Recipe variations

  • Add cooked chicken, shrimp, or bacon for a protein-packed version.
  • Substitute fettuccine with other types of pasta like linguine or spaghetti.
  • Add vegetables such as broccoli, peas, or sun-dried tomatoes for extra flavor and color.
  • Replace Parmesan cheese with other types of cheese like Romano or Asiago.
  • Experiment with different herbs and spices like basil, oregano, or red pepper flakes to customize the flavor.
  • Make it gluten-free by using gluten-free pasta and a thickening agent like cornstarch or arrowroot powder.
  • For a healthier option, use low-fat milk or half-and-half instead of heavy cream.
  • Create a vegan version by using plant-based butter, non-dairy milk, and vegan Parmesan cheese.
  • Try adding a splash of white wine or lemon juice for a tangy twist.

Recipe overview

Fettuccine Alfredo is a classic Italian dish known for its creamy, indulgent flavor and rich texture. This recipe creates a delicious, restaurant-quality meal right in your own kitchen. The creamy Alfredo sauce, made from butter, heavy cream, and Parmesan cheese, is gently simmered with a touch of garlic, salt, pepper, and nutmeg for added depth of flavor. Tossed with perfectly cooked fettuccine, this dish is an absolute delight. Expect a mouth-watering, creamy pasta dish that is sure to impress your family and friends. Easy to prepare and incredibly satisfying, it's the perfect recipe for a cozy dinner at home.

Common questions

  1. Can I use a different type of pasta? Yes, you can use a different type of pasta if you prefer. However, fettuccine is traditionally used for Fettuccine Alfredo.
  2. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter instead of unsalted butter. Just be mindful of adjusting the amount of additional salt you add to the recipe.
  3. Can I use half-and-half instead of heavy cream? While half-and-half can be used as a substitute for heavy cream, it will result in a slightly lighter and less creamy sauce.
  4. Can I add other ingredients like chicken or shrimp to this recipe? Absolutely! You can add cooked chicken, shrimp, or other vegetables to enhance the flavor and make it a more substantial meal.
  5. Can I make this recipe ahead of time? Fettuccine Alfredo is best served fresh. However, you can prepare the sauce in advance and store it in the refrigerator. When ready to serve, reheat the sauce gently on the stovetop and toss it with freshly cooked fettuccine.
  6. Can I freeze the leftovers? The creamy sauce in Fettuccine Alfredo may not freeze well, as it can separate upon thawing. It is recommended to consume the dish fresh or refrigerate any leftovers for up to 2 days.

Serving dishes and utensils

Origin stories

Fettuccine Alfredo is a delightful Italian dish that hails from Rome. The original recipe was created in the early 20th century by Alfredo di Lelio, a restaurateur who was trying to find a meal that his pregnant wife could stomach. After discovering that his concoction of pasta tossed with butter and Parmesan cheese did the trick, he added the dish to his restaurant menu. It was a hit not only with the local Romans but also American tourists. In fact, the dish became so popular among Americans that it was exported back to the United States, where it's often seen with the addition of cream. A simple dish born out of love and necessity, Fettuccine Alfredo continues to be a staple of Italian and Italian-American cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.