Dinner · Italian

Fettuccine Alfredo

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 30, 2026

This is the creamy, buttery Alfredo you actually want on a busy night, and it comes together faster than delivery. Real Parmesan, heavy cream, and butter make a silky sauce that clings to every strand. No flour, no fuss, just five simple ingredients.

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Fettuccine Alfredo

Why you'll love this

  • Ready in about 20 minutes with pantry staples.
  • Just five main ingredients, no flour or thickeners.
  • Rich, restaurant-style sauce that clings to every noodle.
  • An easy crowd-pleaser kids and adults both love.

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 tablespoons 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 water to a rolling boil and salt it generously (it should taste like the sea). Cook the fettuccine according to the package directions until just al dente, then reserve about 1/2 cup of the pasta water before draining so you can loosen the sauce later.
  2. While the pasta cooks, add the heavy cream and butter to a large skillet over medium heat. Warm gently until the butter melts completely and the cream just starts to bubble around the edges, which takes about 3 to 4 minutes.
  3. Whisk in the Parmesan a little at a time until it melts smoothly into the cream, then season with salt and plenty of black pepper. Let the sauce 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 looks tight, splash in a little reserved pasta water until it turns silky and clings to the noodles.
  5. Scatter the parsley over the top, add another crack of black pepper, and serve right away while it is hot and creamy.

Tips from the kitchen

  • Grate your own Parmesan from a block. Pre-shredded cheese has anti-caking agents that keep it from melting into a smooth sauce.
  • Keep the heat at medium or lower. If the cream gets too hot the sauce can break and turn greasy.
  • Save that pasta water. The starchy liquid is the secret to loosening the sauce without watering down the flavor.

Estimated nutrition per serving: 640 cal · 18g protein · 62g carbs · 36g fat

Make it your own

  • Add cooked, sliced chicken breast or sauteed shrimp to turn it into a full protein-packed meal.
  • Stir in a handful of steamed broccoli or peas for a little color and veg.
  • Swap in a pinch of grated nutmeg or garlic powder for extra depth in the sauce.

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. Avoid the microwave if you can, since it tends to make the sauce separate.

Good to know

Why did my sauce turn grainy?
That usually happens when the cheese is added over heat that is too high, or when pre-shredded cheese is used. Keep the heat at medium and whisk in freshly grated Parmesan a little at a time.
Can I make this without heavy cream?
Heavy cream gives the best texture, but half-and-half works in a pinch. The sauce will be a bit thinner, so let it simmer a little longer to thicken.
How do I keep the pasta from clumping?
Toss the drained fettuccine into the sauce right away while it is hot, and use a little reserved pasta water to keep everything loose and glossy.
Can I use a different pasta shape?
Absolutely. Fettuccine is classic, but linguine, tagliatelle, or even penne all work well with this creamy sauce.

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