Fettuccine Alfredo is the ultimate comfort food, blending creamy, velvety sauce with perfectly al dente pasta. In just 25 minutes, you can create a dish that feels indulgent yet effortless, with rich flavors of Parmesan and butter dancing on your palate. The silky texture of the sauce clings to every strand of fettuccine, making each bite a luxurious experience. It’s a meal that’s as satisfying to make as it is to eat.
This classic recipe is perfect for busy weeknights or cozy dinners, offering a balance of creamy richness and subtle nuttiness. The golden sauce, flecked with black pepper, pairs beautifully with the tender pasta, creating a harmony of flavors and textures. Whether you’re cooking for family or friends, this dish is sure to impress with its simplicity and decadence. Dive in and savor every bite!
What You’ll Need for Fettuccine Alfredo
- 8 oz fettuccine pasta (or substitute with your favorite pasta)
- 4 Tablespoons (57 g) unsalted butter (salted butter works too, but adjust salt later)
- 1 ½ Tablespoons olive oil (extra virgin for best flavor)
- 1 shallot, finely minced (about 3 Tablespoons; onion can be substituted)
- 1 cup (236 ml) heavy cream (half-and-half can be used for a lighter version)
- 1 cup (55 g) freshly-grated parmesan cheese (pre-grated works, but fresh is creamier)
- ½ teaspoon salt, plus additional to taste
- ¼ teaspoon ground black pepper (freshly ground preferred)
- Pinch of ground nutmeg (about 1/16th teaspoon; optional but adds depth)
- Chopped parsley for garnish (optional, for a pop of color)
How to Make Fettuccine Alfredo
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the fettuccine and cook according to package instructions. Reserve 1 cup of pasta water before draining.
- Start the sauce: In a large saucepan over medium heat, melt the butter with olive oil. Add the minced shallot and cook until softened, about 2-3 minutes.
- Add the cream: Reduce heat to low. Slowly drizzle in the heavy cream while whisking the butter and shallot mixture. Let it cook, stirring occasionally, until slightly thickened, about 3-4 minutes.
- Incorporate the cheese: Add the grated parmesan cheese and stir until fully melted and smooth.
- Season the sauce: Add salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning if needed.
- Combine pasta and sauce: Add the cooked fettuccine to the saucepan along with 2-3 Tablespoons of reserved pasta water. Stir well until the sauce is creamy and coats the pasta. Add more pasta water, a splash at a time, if needed.
- Serve immediately: Garnish with chopped parsley if desired. Enjoy your creamy, indulgent Fettuccine Alfredo!
Perfect Pairings: Sauce and Topping Ideas
While Fettuccine Alfredo is delicious on its own, you can elevate it with a few additions. Try adding grilled chicken, shrimp, or sautéed mushrooms for a protein boost. For a pop of color and flavor, toss in some sun-dried tomatoes or steamed broccoli. A sprinkle of red pepper flakes can add a subtle kick for those who enjoy a bit of heat.
Serve It Right: Serving Suggestions
Fettuccine Alfredo is best served immediately while it’s creamy and warm. Pair it with a crisp green salad or garlic bread for a complete meal. For a touch of elegance, garnish with freshly chopped parsley and an extra dusting of parmesan cheese. Don’t forget a glass of white wine to complement the rich flavors!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or cream to a skillet over low heat, then toss in the pasta. Stir gently until warmed through. Avoid microwaving, as it can make the sauce separate and lose its creamy texture.
Mix It Up: Recipe Variations
Feel free to get creative with this classic dish! Swap fettuccine for penne or spaghetti if you prefer. For a lighter version, use half-and-half instead of heavy cream. You can also experiment with different cheeses like pecorino romano or asiago for a unique twist. Add a handful of spinach or kale for a nutritious boost.
Quick Tips: Time-Saving Hacks
To save time, prep your ingredients before starting—mince the shallot and grate the parmesan cheese in advance. Use a pot with a built-in strainer to make draining the pasta and reserving the water easier. If you’re in a rush, pre-cooked protein like rotisserie chicken can be a great shortcut.
Fettuccine Alfredo
Ingredients
- 8 oz fettuccine pasta
- 4 Tablespoons unsalted butter (57 g)
- 1 ½ Tablespoons olive oil
- 1 shallot finely minced (about 3 Tablespoons)
- 1 cup heavy cream (236 ml)
- 1 cup freshly-grated parmesan cheese (55 g)
- ½ teaspoon salt plus additional to taste
- ¼ teaspoon ground black pepper freshly ground preferred
- Pinch of ground nutmeg about 1/16th teaspoon
- Chopped parsley for garnish optional
Instructions
- Bring a large pot of well-salted water to a boil. Once boiling, add pasta and cook according to package instructions. Once pasta finishes cooking, reserve at least 1 cup of pasta water before draining the pasta.
- While pasta is cooking you can begin preparing your sauce.
- Melt butter with olive oil in a large saucepan over medium heat. Once melted, add shallot and cook until softened.
- Reduce heat to low. While whisking the butter/shallot, slowly drizzle in cream. Allow it to cook, stirring occasionally, until thickened.
- Add grated parmesan cheese and stir until melted.
- Add salt, pepper, and ground nutmeg, and taste-test and add additional salt if needed.
- Add warm, cooked fettuccine to the pot along with a splash (about 2-3 Tablespoons) of reserved pasta water). Stir well until sauce and pasta are creamy and emulsified. If needed, add additional pasta water, a splash at a time.
- Serve immediately, garnished with parsley if desired.