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Fettuccine Alfredo – you only need four ingredients to make this creamy, buttery, and cheesy pasta dish. Fettuccine Alfredo is a classic everyone (including kids) loves, and it takes less than 30 minutes to make!

We love pasta and I usually make my favorite Easy Marinara Sauce or Spinach Basil Pesto to go with noodles, but when I am feeling indulgent, I make Fettuccine Alfredo. It’s cheesy, creamy, and comforting. I wouldn’t recommend making it every night, but when you’re craving something rich? There’s nothing better!

Fettuccine Alfredo is a classic, creamy Italian pasta dish. It’s a favorite among kids since it’s so cheesy! It’s different from white pasta sauce, which starts with a flour and butter base. Alfredo sauce is made with Parmesan, heavy cream, and butter.

Only 4 Ingredients

Did you know you only need four ingredients for Fettuccine Alfredo? It’s true! I told you it was easy!

Pasta – I always use classic fettuccine pasta, but you can use whatever shape you like best to go with this sauce. Spaghetti or penne pasta are good options.
Parmesan – Since so much of the flavor comes from the cheese, I recommend the highest quality Parmesan cheese you can find! Don’t buy the Parmesan cheese in the can, visit the cheese counter at the grocery store and get the good stuff!
Butter – I use unsalted butter but salted will work too. You can adjust the salt in the recipe, based on the butter you use and your preference.
Heavy cream – Use heavy cream and not whipping cream. Heavy cream has more fat and makes a richer, more luxurious sauce.
Garnish– A squeeze of lemon and a sprinkle of chopped fresh parsley are both optional additions, but I like to finish this dish off with them for a little extra flavor and brightness! I also like to top the finished pasta with extra freshly grated Parmesan. YUM!
Add-ins– If you want to add a protein to this dish, you can add grilled chicken or shrimp.

For a dairy-free Fettuccine Alfredo, check your grocery store for vegan butter and soy or coconut heavy cream alternatives. I personally haven’t tried them, but there are options out there.

How to Make Fettuccine Alfredo

Here are some tips to help you make the best Fettuccine Alfredo!

To keep your fettuccine from clumping together, wait until the water is boiling before adding the noodles in. Make sure you generously salt the water.
Keep an eye on it! Give the pasta a few stirs while it is boiling to prevent the noodles from sticking together.
Don’t add oil to the water or noodles. Oil prevents the Alfredo sauce from sticking to the pasta, which we want for this dish!
Reserve some pasta water. The pasta water has great starchy flavor and can be added to the sauce to thin it out if your sauce gets too thick.
Let the butter melt completely before you stir in the heavy cream.
Cook until the sauce thickens, about 5 minutes. Stir in the parmesan cheese and let it melt.
Toss the cooked pasta with the sauce, I like to use tongs. If the sauce is too thick, add a little of the pasta water to thin it out.

Leftovers and Freezing

You can store leftovers in the refrigerator for 3-5 days.

To best reheat your Fettuccine Alfredo, put leftovers in a microwave-safe dish and sprinkle it with a little water. Cover it with plastic wrap, cut a few small slits for steam to escape, and microwave for 90 seconds.

I recommend freezing Alfredo sauce before mixing it in with pasta! You can store Alfredo sauce in the freezer for up to 3 months.

Side Dishes

Let’s talk sides! I love serving something fresh and green next to a big bowl of Fettuccine Alfredo. Any classic Italian sides are delicious here, too!

More Pasta Recipes

Fettuccine Alfredo in bowl with garlic bread

Pasta

Fettuccine Alfredo

This classic pasta dish is satisfying, comforting, and simple to make. It is always a dinner favorite!

4.56 from 9 votes

Print Save Recipe Review

Prep Time 10

Cook Time 15

Total Time 25

Cuisine Italian

Servings 6

Ingredients

1 pound fettuccine pasta
1/2 cup unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 teaspoons fresh lemon juice, optional
Salt and pepper, to taste
Garnish: chopped fresh parsley and additional Parmesan cheese, optional

Instructions

Bring a large pot of water to a boil and add salt. Cook pasta until al dente according. package instructions, stirring occasionally. Drain, reserving ¼ cup of the pasta water. Set aside.
Meanwhile, in a large skillet, heat the butter over medium heat until it melts, stirring occasionally. Whisk in the heavy cream and bring to a boil.
Cook until sauce thickens, about 5 minutes. Stir in Parmesan cheese until it melts. Remove from heat and stir in lemon juice, if using. Season with salt and pepper, to taste.
Toss the cooked pasta with the sauce, I like to use tongs to make sure all of the noodles are coated. Add a little pasta water if the sauce needs to be thinned out. Taste and season with additional salt and pepper, to taste, If necessary.
Transfer pasta to a large serving bowl or individual bowls and garnish with parsley and additional Parmesan cheese, if using. Serve immediately.

Nutrition

Calories: 625kcal, Carbohydrates: 58g, Protein: 17g, Fat: 36g, Saturated Fat: 22g, Cholesterol: 110mg, Sodium: 277mg, Potassium: 219mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1200IU, Vitamin C: 1mg, Calcium: 231mg, Iron: 1mg

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Photos by Molly, Yes to Yolks.

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