Name: Creamy Fettuccine Alfredo Recipe
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Cuisine: Italian
Ingredients: 8 oz / 250g dried fettuccine; 3 tbsp unsalted butter; 1 small shallot, very finely minced; 1/2 cup heavy cream; 3/4 cup freshly grated Parmigiano Reggiano; 1/4 tsp salt; Good grind of black pepper; Fresh parsley (optional); Extra Parmigiano Reggiano

If you love rich, velvety pasta dishes that taste like they’ve come straight from Italy, you’re going to adore this Creamy Fettuccine Alfredo Recipe. It’s one of my absolute go-tos for impressing friends or just treating myself on a cozy night in. Trust me, once you master this, you’ll find yourself coming back to it again and again because it’s just that fan-freaking-tastic.

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Why You’ll Love This Recipe

Authentically Italian: This recipe follows traditional techniques that make the sauce creamy without cream overload.
Simple Ingredients: Just a handful of pantry staples come together to create something magical.
Family Favorite: I discovered this trick and now my whole family goes crazy for it every time.
Quick and Easy: Ready in under 20 minutes, perfect for busy weeknights or last-minute guests.

A close-up image shows thick noodles coated with a creamy white sauce, twirled and lifted by silver tongs above a white bowl filled with the same noodles. The noodles have a slightly glossy texture from the sauce and small green herb bits sprinkled throughout. Light shreds of pale cheese are scattered on top, adding a soft, fine texture contrast against the smooth noodles. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Fettuccine Alfredo, authentic Italian pasta, homemade Alfredo sauce, easy pasta recipes, rich Italian fettuccine dinner

Ingredients You’ll Need

I love how these ingredients all come together to create a sauce that’s luxuriously creamy, yet perfectly balanced. When you shop, aim for the best Parmigiano Reggiano you can find—that cheese really makes a difference.

Flat lay of a small nest of dried fettuccine pasta, a few pats of golden unsalted butter on a simple white ceramic plate, a single small shallot with its purple-tinged skin intact, a small white ceramic bowl filled with smooth heavy cream, a small white ceramic bowl heaped with finely grated Parmigiano Reggiano cheese, a tiny pinch of coarse salt crystals on a white ceramic spoon rest (used just as a surface, not a utensil), several cracks of whole black peppercorns scattered neatly on the surface, and a few sprigs of fresh vibrant green parsley, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Fettuccine Alfredo, authentic Italian pasta, homemade Alfredo sauce, easy pasta recipes, rich Italian fettuccine dinner

Fettuccine: The wide noodles catch the sauce beautifully; fresh is great but dried works perfectly here.
Unsalted butter: Provides a silky base without overwhelming the flavors.
Shallot: Adds a delicate sweetness; if you can’t find it, finely minced onion works too.
Heavy cream: Creates that signature creamy texture—but if you want a lighter version, light cream is okay.
Parmigiano Reggiano: This is the star cheese here, freshly and finely grated for that smooth, nutty flavor.
Salt: Enhances all the ingredients, but don’t overdo it—cheese is already salty.
Black pepper: Freshly ground, it adds just the right bit of warmth.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I often like to tweak this Creamy Fettuccine Alfredo Recipe depending on who I’m cooking for or what I have on hand. It’s a perfect canvas for creativity!

Chicken Alfredo: Add some grilled chicken strips for protein; my family loves this hearty upgrade.
Vegetarian: Toss in sautéed mushrooms or steamed broccoli for added texture and flavor.
Garlic Boost: If you love garlic, sauté a clove with the shallots for extra punch.
Lighter Option: Use half-and-half instead of heavy cream for a less rich sauce, but beware it won’t be quite as silky.

How to Make Creamy Fettuccine Alfredo Recipe

Step 1: Cook the Fettuccine Al Dente

Bring a large pot of salted water to a rolling boil, then add your fettuccine. Here’s a little trick I learned: subtract one minute from the package’s cooking time to get perfectly al dente noodles—firm but not undercooked—because they’ll finish cooking once tossed in the sauce. For example, if the packet says 12 minutes, cook for 11. Drain and set aside, but don’t forget to save about ¼ cup of the pasta water plus an extra mug of water just in case. More on why later!

Step 2: Build the Creamy Sauce

While the pasta is cooking, melt three tablespoons of unsalted butter in a deep frying pan over medium-high heat. I love using a deep pan here because it lets you toss the pasta and sauce together easily later. Once the butter melts, add the finely minced shallots and sauté for about two minutes until tender and fragrant. This adds a lovely sweetness that subtle onions can’t quite match.

Step 3: Simmer in the Cream

Pour in half a cup of heavy cream and bring the mixture to a gentle boil. Then reduce the heat to medium-low and let it simmer for about three minutes. This step thickens the sauce slightly so it will cling perfectly to your pasta.

Step 4: Add Cheese and Seasoning

Remove the pan from the heat before stirring in ¾ cup of freshly and finely grated Parmigiano Reggiano—this is super important for a smooth sauce—along with a quarter teaspoon of salt and a good grind of black pepper. Stir gently until everything melts together into a smooth, luscious sauce. If you’re wondering why fresh grating matters, I’ve made the mistake of using pre-grated cheese, and it turns out grainy rather than creamy.

Step 5: Combine Pasta and Sauce

Now the magic part! Return the drained pasta and ¼ cup of the reserved pasta water to your frying pan. Place it back on the stove over medium-high heat. Toss the pasta very gently in the sauce for about a minute, allowing the sauce to emulsify with the pasta starches and butter. This step is what makes the sauce glossy and cling beautifully to every strand. If your sauce starts to look a bit too thick or gluey, just add a splash more of that reserved pasta water to bring it back to silky smooth perfection.

Step 6: Serve Immediately

Take it off the heat and serve right away, garnished with extra Parmigiano and a sprinkle of fresh parsley if you’re feeling fancy. I absolutely love the pop of green and extra cheesy punch this adds.

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Pro Tips for Making Creamy Fettuccine Alfredo Recipe

Use a Deep Pan: This ensures you have enough room to toss the pasta with the sauce, which is key to getting that glossy finish.
Freshly Grate Your Cheese: It melts more smoothly and avoids a grainy texture that pre-grated cheese often causes.
Reserve Extra Pasta Water: I always keep a little extra on hand to fix the sauce if it thickens too much during tossing.
Cook Pasta Slightly Less: Don’t overcook the pasta; remember, it finishes cooking in the sauce, which keeps it tender and perfect.

How to Serve Creamy Fettuccine Alfredo Recipe

Creamy Fettuccine Alfredo Recipe - Serving

Garnishes

I usually keep it simple with extra Parmigiano Reggiano and freshly chopped parsley for color and freshness. Sometimes I add a pinch of crushed red pepper flakes if we want a hint of heat. It just adds a nice contrast to the rich sauce.

Side Dishes

This creamy pasta pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or garlic buttered asparagus. I’ve also served it alongside roasted cherry tomatoes which cut through the richness beautifully.

Creative Ways to Present

For dinner parties, I sometimes twirl the fettuccine into elegant nests right on the plate and top each with a sprig of parsley and a shaving of parmesan. It looks restaurant-worthy but is still totally achievable at home.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the pasta and sauce separately in airtight containers in the fridge to keep the texture fresh. This helps prevent the noodles from getting mushy.

Freezing

I haven’t had much luck freezing Alfredo sauce because the cream can separate upon thawing, but if you do freeze it, make sure to thaw slowly in the fridge and stir well before reheating to bring it back together.

Reheating

Reheat leftovers gently on the stove over low heat, adding a splash of cream or reserved pasta water to restore creaminess. Microwave works too, but you’ll want to stir frequently to avoid clumping.

FAQs

Can I use Parmesan instead of Parmigiano Reggiano in this Creamy Fettuccine Alfredo Recipe?

Yes, you can substitute Parmesan cheese if you can’t find Parmigiano Reggiano. However, Parmigiano Reggiano has a deeper, nuttier flavor and superior melting quality which really elevates the sauce. Freshly grating whichever cheese you choose is essential for a silky texture.
What’s the best way to prevent the Alfredo sauce from becoming gluey?

The key is to cook the sauce gently and not overheat it after you add the cheese. If the sauce does thicken too much, simply add some reserved pasta water to loosen it and restore that smooth, glossy finish.
Can I make this recipe dairy-free or vegan?

For a dairy-free version, you’d need to substitute butter, cream, and cheese with plant-based alternatives like vegan butter, coconut cream, and nutritional yeast or dairy-free cheese. The flavor and texture will differ, so it’s more of an inspired take than a traditional Alfredo.
Is it necessary to use a deep frying pan?

While you can use a large pot, I recommend a deep frying pan because tossing the pasta with the sauce in the pan helps the sauce emulsify with the starches for a richer, glossier finish. It really makes a difference in texture and appearance!

Final Thoughts

I absolutely love how this Creamy Fettuccine Alfredo Recipe comes together so smoothly without feeling heavy or overwhelming. When I first tried perfecting this sauce, I was amazed at how just a few simple ingredients and a couple of little tricks could transform a humble pasta dish into something truly special. Whether you’re cooking for a crowd or making a cozy meal just for yourself, this recipe is a winner every time. I hope you enjoy making and devouring it as much as my family and I do—go on, give it a whirl, and let me know how it turns out!