A smooth and creamy Italian staple that’s easy to make for your family dinners!
There are a lot of classic Italian dishes, and fettuccine Alfredo is definitely one of them. In fact, like pizza, it’s a top favorite—and for good reason! It’s delicious and easy to get right.
My most memorable fettuccine Alfredo experience was a truly lucky one. I had the chance to enjoy it at a fancy Italian restaurant (on someone else’s dime!) where they prepared it tableside in a massive wheel of Parmesan. Watching the hot, freshly cooked pasta melt the cheese right in the center of that giant wheel as it was stirred was a beautiful sight—and the flavor was indescribable.
Now, I don’t have a 100-pound block of cheese at home to recreate that moment, but I do have the next best thing: this recipe!
What you’re going to love is how simple and satisfying this dish is. It’s quick, easy, and absolutely delicious, making it one of my favorite midweek meals. The taste and texture are a perfect blend of creamy garlic, butter, and cheese, which even my pickiest eater (my oldest kid) can’t say no to!
Fresh fettuccine
Yes, the Alfredo sauce is the star of this dish, but the fettuccine itself is just as important. If you have the time and want to really make your meal special, nothing compares to the experience of fresh, homemade pasta. It transforms a simple midweek dinner into a dish worthy of a dinner party.
You can use the pasta dough recipe from this Garganelli Pasta. Instead of shaping it into garganelli, simply roll the dough out flat, fold it, and roll again to your desired thickness. Then cut it into wide strips using a pizza cutter or a pasta machine—either works! Boil the fresh fettuccine for just one or two minutes, then serve it with your Alfredo sauce.
How do I store leftovers?
You can store your leftovers for about 4 days in an airtight container in the refrigerator. That said, bear in mind that upon reheating, the sauce may separate. When reheating the sauce, I recommend doing so on the stovetop at low heat, adding a little splash of milk. This helps keep it fresh and creamy. Freezing is not recommended, as the texture will be affected upon thawing.
Serving suggestions
If you’re looking to make a whole meal, I recommend starting with a nice, fresh salad. My personal preference is a classic Caesar Salad or a crisp House Salad, but another good option is a hearty Kale Salad. You can also offer a side of Baked Garlic Rolls or Cheese Breadsticks. You can use these to mop up the bottom of your bowl once you finish the pasta to get the last of that delicious Alfredo sauce!
Fettuccine Alfredo
Ingredients
- 10 ounces fettuccine pasta
- 1/2 cup unsalted butter
- 2 cloves garlic minced
- 1 1/3 cups heavy cream
- 1 1/3 cups grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley chopped for garnish, optional
Instructions
- Bring a large pot of salted water to a boil.
- Add fettuccine pasta and cook according to package instructions until al dente.
- While the pasta cooks, melt the butter in a large saucepan over medium heat.
- Cook minced garlic in melted butter for 1-2 minutes until fragrant.
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Whisk in the Parmesan cheese until smooth. Thin the sauce with extra cream if needed.
- Season the sauce with salt and black pepper to taste.
- Drain the cooked pasta and add it to the sauce. Toss to combine.
- Serve immediately. Garnish with fresh parsley if using.
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