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. This homemade fettuccine Alfredo is out of this world delicious. It’s quickly turned into a family favorite, and I love how quick and easy it is to make. Our recipe is inspired by Roman-style fettuccine, so you know it will be good! We also use the same delicious sauce to make our chicken Alfredo recipe! We do not use any heavy cream to make our Alfredo sauce. Instead, you’ll toss hot fettuccine with butter, sour cream, and parmesan until they melt and emulsify into a smooth, creamy sauce that coats the noodles. The sour cream is our little secret for the best fettuccine Alfredo sauce, and I can’t wait for you to try it! If you are up for a kitchen project, make this recipe with fresh homemade pasta! Key Ingredients Fettuccine: Dried or fresh fettuccine pasta is the classic choice, but you can use other pasta shapes if that’s what you have on hand. When tossing the pasta with the Alfredo sauce ingredients, you might need to add more pasta water, especially if you’re using pasta with lots of nooks and crannies. Butter: I recommend using high-quality butter, and I 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 and gives the sauce a creamy yellow color. Parmigiano-Reggiano: Our homemade Alfredo sauce has a short list of ingredients, so I use the best. Authentic Italian Parmigiano-Reggiano melts beautifully into the sauce. For the best results, use finely grated cheese, which melts beautifully. Coarser grated cheese or other less authentic parmesan brands tend to make the sauce more stringy than creamy. Sour Cream: I don’t use any heavy cream in my Alfredo sauce. Instead, I add 2 tablespoons of sour cream. It helps make the sauce creamy without making it heavy, 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’ll want to use a small clove or half of a larger one. It might smell a bit strong at first, but the aroma mellows in the sauce after a minute or so. Fettuccine: Dried or fresh fettuccine pasta is the classic choice, but you can use other pasta shapes if that’s what you have on hand. When tossing the pasta with the Alfredo sauce ingredients, you might need to add more pasta water, especially if you’re using pasta with lots of nooks and crannies. Butter: I recommend using high-quality butter, and I 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 and gives the sauce a creamy yellow color. Parmigiano-Reggiano: Our homemade Alfredo sauce has a short list of ingredients, so I use the best. Authentic Italian Parmigiano-Reggiano melts beautifully into the sauce. For the best results, use finely grated cheese, which melts beautifully. Coarser grated cheese or other less authentic parmesan brands tend to make the sauce more stringy than creamy. Sour Cream: I don’t use any heavy cream in my Alfredo sauce. Instead, I add 2 tablespoons of sour cream. It helps make the sauce creamy without making it heavy, 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’ll want to use a small clove or half of a larger one. It might smell a bit strong at first, but the aroma mellows in the sauce after a minute or so. How to Make Fettuccine Alfredo This fettuccine Alfredo might be one of the easiest pasta recipes on our blog! It’s seriously quick and simple to make. Remember, if you want to add some protein, take a look at our chicken Alfredo or consider adding some of Cajun shrimp on top when serving. 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 finely 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 hot pasta cooking water and continue to mix until the fettuccine is coated with a smooth sauce. The Alfredo 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. 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, Cajun 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 5 mins COOK 10 mins TOTAL 15 mins PREP 5 mins COOK 10 mins TOTAL 15 mins 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 to taste 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. 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 Storing: 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). 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. Storing: 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). 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: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us