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Home / Recipes / Fettuccine Alfredo

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Fettuccine Alfredo

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Don’t mess with perfection.

A rich and deeply delicious pasta, worth every creamy, cheesy bite. This authentic fettuccine Alfredo recipe is classic perfection — and takes minutes to make.

serving platter of fettuccine alfredo

The Best Fettuccine Alfredo

This may not be a dinner for every day, but a classic, authentic bowl of fettuccine Alfredo just cannot be beat. Creamy, silky, and satisfyingly flavorful thanks to a hint of garlic and generous amounts of pecorino-Romano and Parmigiano-Reggiano cheese, this is one creamy pasta dinner you will truly savor.

recipe ingredients cream parmesan garlic pasta egg pepper

Who Invented the Original Fettuccine Alfredo?

The original fettuccine Alfredo recipe originated as a simple, common dish of pasta with butter and Parmigiano cheese, which Rome restaurant owner Alfredo de Lelio prepared for his pregnant wife. His wife suffered from serious morning sickness and could not eat much during her pregnancy.

Alfredo de Lelio served the simple butter and cheese pasta with whatever pasta was around in the restaurant that day. But one day, in 1927, the American silent film actors Douglas Fairbanks and Mary Pickford, on honeymoon, came to eat at the restaurant.

Fettuccine happened to be the pasta of the day when Alfredo served the couple served the butter and cheese pasta. They loved it so much that they spread the word back in Hollywood, and sent Alfredo a gift of two engraved, personalized golden spoons. Eventually, fettuccine Alfredo made its way stateside and evolved into a recipe with cream.

real fettuccine alfredo recipe for dinner

Why Is Fettuccine Alfredo Unhealthy? (The Inevitable Question)

Sigh. One might expect the answer to, “Is fettuccine Alfredo healthy?” to be a solid no. After all, fettuccine Alfredo was dubbed a “heart attack on a plate” by C.S.P.I.

But on the other hand, every well-rounded, “healthy” diet deserves a treat now and then, right? So while this authentic fettuccine Alfredo recipe may not contain vegetables, fruit, fiber, or whole grains, I do think that a special treat can be appropriate in any diet.

Alfredo sauce with pasta

What is traditional fettuccine Alfredo sauce made of?

Other than perfectly-cooked al dente fettuccine pasta, this dish is all about the Alfredo sauce. This Alfredo sauce recipe is an easy one, made with all the best food groups:

  • Garlic
  • Heavy Cream
  • Butter
  • Pecorino-Romano cheese
  • Parmigiano-Reggiano Cheese
  • Egg yolk
  • Salt and pepper

Fettuccine Alfredo Sauce Recipe

Traditional Fettuccine Alfredo: Recipe Notes

Fettuccine Alfredo sauce tastes uniquely creamy and makes liberal use of good, aged Italian grating cheeses and cream. A bit of garlic adds an additional, subtle flavor note, making for an extraordinary result.

Here are some more recipe tips for acing Alfredo:

  • Use good cheese. Do not skimp. Use actual pecorino-Romano cheese and real, aged Parmigiano-Reggiano.
  • In keeping with Alfredo sauce’s retro vibe, and to add a punch of color, I like to garnish with good old-fashioned Italian parsley, with some extra black pepper on top.

fettuccine Alfredo on table

How to Reheat Fettuccine Alfredo

Pasta dishes rarely reheat well in the microwave, which heats the pasta but also dries out the sauce. Fettuccine Alfredo is no exception. To reheat this dish so that it comes back to its silky, creamy best:

  • Add just enough water to coat the bottom of a skillet.
  • Add the leftover pasta.
  • Reheat on medium-low, stirring occasionally, until it becomes creamy again and warmed throughout.

bowl of creamy pasta on wooden table

Love this Alfredo dinner? You will also love these Italian comfort food dishes:

  • Red Wine Spaghetti Carbonara
  • Creamy Pumpkin Prosciutto Pasta
  • Pan-Fried Italian Chicken Tenders
Fettuccine Alfredo Recipe
Print Recipe

Fettuccine Alfredo

The very best creamy, classic Italian pasta dish of all. Here's how to make the original fettuccine Alfredo recipe.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American, Italian
Keywords:: alfredo sauce, best alfredo sauce, cheese, dinner, easy, fettuccine, fettuccine alfredo, italian, pasta, vegetarian
Servings: 4 people

Ingredients

  • 12 ounces dried fettuccine pasta
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 12 turns freshly-cracked black pepper, plus more to serve
  • 1 ½ cups heavy whipping cream
  • 1 egg yolk
  • ½ cup Parmigiano-Reggiano cheese, grated
  • ½ cup pecorino-Romano cheese, grated, plus more to serve
  • Kosher salt
  • 2 tablespoons minced fresh parsley, to garnish (optional)

Instructions

  • Cook the fettuccine in well-salted boiling water until just shy of al dente. It is done when the pasta is slightly undercooked.
  • While the water comes to a boil and the pasta cooks, melt the butter in a deep skillet over medium heat. Add the garlic and black pepper and cook until fragrant and sizzling, about one minute. Do not brown the garlic; it should only become yellow or slightly toasted in color. Lower the heat as necessary.
  • Whisk together the heavy cream, egg yolk, and a large pinch of salt. Pour the cream mixture into the butter, garlic, and pepper. Reduce heat to medium-low and stir until the mixture is hot, but not bubbling. Keep warm, frequently stirring the Alfredo sauce, until the pasta has cooked. Lower the heat if necessary.
  • Using tongs, drag the fettuccine into the cream sauce, taking a little pasta water along with it. (Reserve the pasta water.) Turn the pasta in the skillet to fully coat and finish cooking. Add the cheese and keep folding gently until the cream is mostly absorbed. Taste for seasoning. If the sauce starts looking too dry or "tight," loosen it with warm pasta water, a tablespoon or so at a time.
  • Serve, garnishing with a sprinkle of minced parsley, grated cheese, and some more black pepper.

Notes

Serve your fettuccine Alfredo right away, while the sauce is still creamy and warm.
You made fettuccine Alfredo. It was delicious. And now you have leftovers. You can reheat the leftovers slowly in a skillet, on the lower side of medium-low heat, with a little water. Turn often until creamy and warmed through.

Filed Under: Dinner, Easy, Recipes, Vegetarian + Vegan Tagged With: alfredo, alfredo sauce recipe, cream, dinner, dinner recipes, easy, fettuccine alfredo, fettuccine alfredo recipe, how to make fettuccine alfredo, italian, pasta, pasta recipes

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Reader Interactions

Comments

  1. Kim Halowski says

    January 4, 2023 at 3:46 pm

    5 stars
    I used truffle cheddar and it was OUTSTANDING!

    Reply
    • Unpeeled says

      January 4, 2023 at 4:03 pm

      Oh wow–that’s SUCH an amazing idea!!!

      Reply
  2. Maura says

    December 13, 2022 at 7:20 pm

    5 stars
    Super easy! For anyone who’s looking for a healthier option, I used earthbalance butter and fat free half and half and it turned out great! Obviously eat it however you like, but just wanted to share!

    Reply
    • Unpeeled says

      December 17, 2022 at 10:03 am

      So good to know that fat-free 1/2 and 1/2 works well! Thanks for making it and leaving this helpful note.

      Reply
  3. Laura Duggan says

    November 26, 2022 at 7:10 pm

    5 stars
    The best recipe I have found !! its so creamy and delicious!

    Reply
    • Unpeeled says

      November 29, 2022 at 11:20 am

      Thanks, Laura! Isn’t it so good?!

      Reply
  4. Amber V says

    October 16, 2022 at 10:24 pm

    I haven’t yet tried this recipe yet but I am looking for sauces that I can use for canning. Would I be able to use this recipe if I can this for the winter and the next year? Please let me know thank you!

    Reply
    • Unpeeled says

      October 17, 2022 at 1:10 pm

      Hi, Amber. Hmm…I am unfortunately not an expert on canning. I would be a little reluctant to can Alfredo sauce, however, because in my experience the sauce really need to be boiling hot to can, and this takes a softer temperature approach. Luckily, the sauce comes together rather quickly, so it shouldn’t take too much time to make it right at dinner, fresh. Good luck!

      Reply
  5. Stephen says

    September 25, 2022 at 6:20 pm

    My cousin is a 5 star Michelin chef in Italy so I have to say this.

    This is Not authentic fettuccine Alfredo. It may be really good, but please do not mislead people by saying it is authentic.

    Authentic fettuccine Alfredo is made with 4 ingredients. Fettuccine noodles, parmesan cheese, butter and pasta water. That’s it.

    Reply
  6. Elly says

    September 22, 2022 at 7:41 am

    Made this and was the best Alfredo sauce! Loved it bc it called for less butter then I’m use to. I do have a question…would this sauce work as an Alfredo bake? I want to a chicken Alfredo bake, this afternoon, and reheat tonight for dinner but worried about sauce separating? Think it will work?

    Reply
    • Unpeeled says

      September 25, 2022 at 10:40 am

      Hi, Elly! I am so glad you enjoyed it. I love alfredo so much! Sorry for the late response since you were hoping to do a chicken alfredo bake that afternoon. But! I do think this would work. I would be less afraid of it breaking, though, and more concerned about it being too dry, since pasta continues to absorb liquid as it bakes. Try adding an extra 1/2 cup cream and one extra egg yolk. Let me know if you try it out; I’d love to know the result.

      Reply
  7. lowandslow says

    April 22, 2022 at 10:21 am

    5 stars
    My experience reheating Alfredo is the butter separates from noodles/cream.Do you have any tips for that other than just not having any left overs?

    Reply
    • Unpeeled says

      April 22, 2022 at 1:29 pm

      Hi! Yes, reheating creamy pastas can be a challenge. The best way that I have found is to use a double boiler, with just a little splash of extra cream, or even water. I do this with carbonara as well, and it works like a charm! Make sure your water is simmering, not boiling, and does not touch the bottom of the pasta bowl. Stir often. Let me know if this works!

      Reply
  8. PW. says

    February 9, 2022 at 1:27 pm

    5 stars
    This is OUTSTANDING! I do not make this often, but I was craving it so went with this recipe, and I will have to say I will never make another. This is great. No substitutions necessary.

    Reply
  9. Jeff Winett says

    January 11, 2022 at 12:10 pm

    5 stars
    You have single handedly solved my years long Fettuccine Alfredo conundrum. I cannot count how many versions of this classic dish I’ve prepared over time…all have been tasty, but always something that is perhaps not totally “there”. I had my way with your dish last night, and followed your road map exclusively, other than my having no Pecorino in the house…it was all Reggiano last night. This sauce was ummmazing with my home made pasta, and besides our fantastic dinner, I never need to even think about other Alfredo renditions. Thank you so much for what you’ve shared. Healthy and happy new year!

    Reply
    • Unpeeled says

      January 11, 2022 at 1:33 pm

      You can never go wrong with extra Parm-Regg (especially when it’s aged 24+ months), so I am so glad that you enjoyed this and shared the results. This made my day. Hope you continue to enjoy the recipes!

      Reply
  10. Karen says

    July 9, 2021 at 6:59 pm

    5 stars
    My husband and I loved this recipe! When I make it again I will try cutting back on the pepper a bit – the 1 1/2 tablespoons was a bit too spicy for the kids… I didn’t see at what point I was supposed to add the 1/2 cup romano and Parm, so I added it to the cream when it was hot. Was I supposed to leave it out of the cream mixture and just sprinkle it on the noodles at the end?

    Reply
    • Unpeeled says

      July 10, 2021 at 4:58 pm

      Hi, Karen! Yeah, the pepper is definitely aggressive since it’s a combo of Alfredo and cacio e pepe, but you can adapt it however you like to your taste. And I think I accidentally cut the cheese part–oops! It’s like the most important thing. I added it back in, but you did it exactly right. Thanks for writing.

      Reply
  11. Val says

    August 15, 2020 at 10:23 am

    5 stars
    I almost wish I didn’t make this because it is so unhealthy and now I have to make it all the time. OMG this is good.

    Reply
    • Unpeeled says

      August 15, 2020 at 10:27 am

      Haha!! Sorry(?). Glad you loved it.

      Reply
  12. Nicolas Franzetti says

    July 24, 2020 at 10:01 am

    This dish was delicious. So much good stuff on here always. how do you do it?

    Reply
  13. Matt R. says

    July 22, 2020 at 9:58 am

    5 stars
    This dish was simply amazing. I am a longtime fan of cacio e pepe, but this dish really takes it to the next level. I also enjoyed reading about the history of the dishes.

    Reply
  14. Evelynn says

    July 21, 2020 at 6:37 pm

    5 stars
    The flavor and creamy texture on this was outstanding, and I will make this again, though hopefully not too soon since it IS rich! I remember eating at Elaine’s in New York City when my husband and I would visit for nearby doctor’s appointments and we enjoyed this dish there many times. Now we can enjoy this!.

    Reply
  15. M.K.F. says

    July 21, 2020 at 6:33 pm

    5 stars
    Wonderful. There weren’t any leftovers. Scraped the plates 🙂

    Reply
  16. Anna Paul says

    July 21, 2020 at 6:32 pm

    5 stars
    THIS IS AAAAMMMAAAZZZZING!!! I don’t even care that it is not healthy. WORTH IT!

    Reply

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