Dinner · Italian

Fettuccine Alfredo

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 9, 2026

This is the creamy, restaurant-style Alfredo you can pull off on a busy weeknight with just five ingredients. Butter, cream, and real Parmesan melt into a glossy sauce that clings to every strand of fettuccine. From boiling water to twirled on the plate, you are done in about 20 minutes.

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Fettuccine Alfredo

Why you'll love this

  • Just five main ingredients and about 20 minutes start to finish.
  • Creamy, cheesy, and better than takeout.
  • A reliable crowd-pleaser kids and adults both devour.
  • No fancy technique required.

EveryDayMeal recipe

Fettuccine Alfredo

Prep
5m
Cook
15m
Total
20m
Serves
4
Level
Easy

Ingredients

  • 1 lb fettuccine
  • 1/2 cup heavy cream
  • 1/2 cup (1 stick) butter
  • 1/2 cup grated Parmesan
  • 2 tbsp chopped fresh parsley
  • to taste black pepper
  • to taste salt

Equipment

  • Large pot
  • Large skillet
  • Whisk
  • Colander
  • Tongs

Instructions

  1. Bring a large pot of generously salted water to a rolling boil, then add the fettuccine and cook according to the package directions until just tender with a little bite, usually 10 to 12 minutes. Save about 1/2 cup of the pasta water before draining, since the starchy liquid helps loosen the sauce later.
  2. While the pasta cooks, add the heavy cream and butter to a large skillet over medium heat. Let them warm together until the butter fully melts and the cream starts to bubble gently around the edges, about 3 to 4 minutes, so the base is hot enough to melt the cheese smoothly.
  3. Whisk in the Parmesan a little at a time until it dissolves into a silky sauce, then season with salt and plenty of black pepper. Let it simmer for a minute or two until it thickens slightly and coats the back of a spoon.
  4. Add the drained fettuccine to the skillet and toss until every strand is glossy and coated. If the sauce feels tight, splash in a little reserved pasta water until it turns creamy and clings nicely.
  5. Scatter the parsley over the top, give it one more toss, and serve right away while the sauce is hot and silky.

Tips from the kitchen

  • Grate your own Parmesan from a block; pre-shredded cheese is coated with anti-caking agents that can make the sauce grainy.
  • Keep the heat at medium and never let the sauce boil hard, or the butter and cream can separate.
  • Serve the pasta immediately, since Alfredo thickens fast as it cools.

Estimated nutrition per serving: 620 cal · 18g protein · 60g carbs · 34g fat

Make it your own

  • Add cooked sliced chicken breast or sauteed shrimp to turn it into a full meal.
  • Stir in a handful of steamed broccoli or peas for a little color and veg.
  • Add a pinch of grated nutmeg or a clove of minced garlic to the cream for extra depth.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or milk, stirring until smooth, since microwaving can make the sauce oily.

Good to know

Why did my sauce turn grainy?
Usually the heat was too high or you used pre-shredded cheese. Keep the heat at medium and use freshly grated Parmesan for a smooth result.
Can I use milk instead of heavy cream?
Heavy cream gives the richest, most stable sauce. Milk will work in a pinch but the sauce will be thinner and more likely to separate.
What pasta works if I don't have fettuccine?
Any long pasta like linguine or tagliatelle works great, and even short shapes like penne will hold the sauce well.
How do I keep the sauce from getting too thick?
Save some pasta water before draining and stir it in a splash at a time until the sauce loosens to the texture you want.

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