For something so simple, this fettuccine Alfredo really is full of flavor! The perfectly cooked fettuccine is coated in a silky creamy sauce, with Italian seasoning and parmesan cheese for added flavor!
This pasta is perfect served as is, but I love serving it with my Garlic Knots Made With Pizza Dough!
Nothing beats a warm bowl or plate full of cheesy and flavorful pasta, and you’ll have this classic recipe on the table in under 30 minutes! You’ll have yourself wondering why you didn’t make this sooner!
Why I Love Fettuccine Alfredo
Taste- You can never go wrong with pasta, cheese, and milk, and this recipe is the proof! Ingredients such as parmesan cheese, milk, and Italian seasoning combine to create a simple yet flavorful sauce that is picky eater-approved!
Texture- Perfectly cooked pasta is coated in a silky, creamy sauce to make this comfort food!
Easy- Don’t underestimate how EASY this recipe is! I spent years avoiding making homemade alfredo sauce, always using the jars, or even resorting to ordering takeout. Once I made this recipe, I knew I could never turn back! You only need one pot, one pan, 30 minutes, and a handful of ingredients that I often have on hand. It truly couldn’t be easier!
What Ingredients Do You Need To Make Fettuccine Alfredo?
- Fettuccine – Use dried fettuccine, or substitute with any other short or long variety of pasta.
- Butter – Salted butter was used in this recipe, however this could be replaced with unsalted butter.
- Garlic – The fresh garlic could be substituted with 2 heaping teaspoons of minced jar garlic.
- Flour – The flour helps thicken the sauce, however this dish could be made without it.
- Heavy cream – Whole-fat heavy cream was used in this recipe. Lower fat varieties could be used, however this would affect the texture and taste of the sauce.
- Milk – Whole-fat milk was used in this sauce. Lower fat varieties of milk could also be used, however they may have an effect on the end result.
- Parmesan cheese – Grated or shredded parmesan could be used in this dish.
- Italian seasoning – Use a store-bought or homemade Italian seasoning.
- Salt and pepper – Used to season this dish to suit your tastes.
- Parsley – The fresh parsley is used to garnish the cooked pasta, and could be substituted with fresh basil leaves or omitted all together.
Supplies Needed To Make Fettuccine Alfredo
- Large Saucepan
- Large Skillet
Switch Up Your Pasta!
I used fettuccine pasta for this recipe, but you can switch it up and use any pasta shape you’d like. Remember to under cook the pasta regardless of the pasta shape you decide on.
How To Make Fettuccine Alfredo
Step One: Boil your pasta according to package directions until almost cooked through. Reserve some pasta water, then drain your pasta and set aside.
Step Two: While your pasta is cooking, melt the butter in a skillet. Once melted, add the chopped garlic, stirring for about one minute. Add the flour and stir until fully combined.
Step Three: Add the heavy cream, milk, parmesan cheese, and Italian seasoning. Simmer until slightly thickened.
Step Four: Add your cooked pasta and some of the reserved pasta water. Toss the pasta until the sauce is thick and silky. Add more pasta water if needed.
Step Five: Remove fettuccine alfredo from heat and serve immediately.
Store this pasta in an airtight container in the fridge for up to 2 days. Reheat until piping hot on the stovetop or using the microwave, adding a splash of water to help return the pasta to its saucy texture.
This pasta is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Tips & Tricks
- Don’t overcook your pasta in your water! Take the pasta out slightly undercooked, as it will finish cooking in the sauce. If you decide to cook it to a normal time in the water, it will become too mushy and soft in the sauce.
- The reserved pasta cooking water will help give the sauce it’s silky texture. If you forget to reserve the cooking water before draining the pasta, simply use water instead.
- You can garnish with extra parmesan for an added cheesy flavor!
- 1 pound dried fettuccine
- 2 tablespoons butter
- 2 garlic cloves finely chopped or minced
- 1 tablespoon flour
- 1 cup heavy cream
- 1 cup milk
- 1 1/2 cups grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnishing (optional)
- Cook the fettuccine according to packet directions until almost cooked through. Reserve 1 cup of the cooking water, drain, and set aside.
- While the fettuccine is cooking, melt the butter in a large skillet over a medium-high heat. Add the chopped garlic and cook, stirring, for 1 minute or until fragrant. Add the flour and cook, stirring, until well combined.
- Add the heavy cream, milk, parmesan cheese and Italian seasoning to the skillet. Simmer over a low heat for 5 minutes, or until slightly thickened.
- Add the cooked fettuccine and 1/2 cup of the pasta cooking water to the cream sauce. Toss the pasta through the sauce for 2 minutes, or until the sauce is thick and silky, adding extra pasta cooking water if necessary.
- Remove the skillet from the heat and serve the fettuccine immediately, garnishing with the fresh parsley, if using.