Rich and creamy Fettuccine Alfredo is one of the easiest and most satisfying pasta dishes to make at home. Fresh cream is combined with parmesan cheese and butter to make a luscious Alfredo sauce in only minutes. It’s then tossed with your favorite past for a delicious and hearty vegetarian Italian dinner. Follow my step-by-step instructions with photos to try this easy Fettuccine Alfredo Pasta recipe for yourself!
About Fettuccine Alfredo
First, a bit of back story: It’s interesting to know that Fettuccine Alfredo was originally invented by Alfredo Di Lelio in his mother’s restaurant in Italy in the mid-1900s. The original recipe was very simple and only included butter and cheese, and it wasn’t until much later than cream was added.
Nowadays you can find this classic dish on nearly every Italian menu and in every pasta cookbook. Some fettuccine alfredo recipe variations use eggs, others use light cream to create a decadent alfredo sauce with parmesan.
I’ve tried several different preparation methods, and this easy fettuccine alfredo recipe is by far my favorite. It uses heavy whipping cream for the creamiest, tastiest fettuccine alfredo ever!
Cook Fettuccine Pasta
1. In a deep pan or a sauce pan on the stovetop add 6 cups of water and 1 to 1.5 teaspoons of salt.
2. Stir, turn the heat onto high and bring the water to a boil.
3. Once the water is to a full boil, add the 226 grams (½ a pound or 8 ounces) of fettuccine pasta or other pasta of choice.
4. Use a spoon to push the fettuccine down into the boiling water as they soften, until fully submerged.
5. Continue to boil the pasta on medium to high heat.
6. Cook according to package instructions, until the pasta is just al dente. That means cooked through but with a slight bite – so that the pasta are still toothsome.
7. Drain the water, making sure to save and set aside about a ½ cup of the cooked pasta water. You might want to use a bit to thin out the alfredo sauce.
Alfredo Sauce Recipe
8. While the pasta is boiling, start to prepare the alfredo sauce. In a medium, deep skillet melt 3 to 4 tablespoons of salted or unsalted butter (approximately 40 grams) on low heat. If using salted butter you’ll want to add less salt to finish the dish.
9. Once the butter has melted, add ½ a teaspoon of finely chopped garlic. Sauté for a few seconds until the raw aroma of garlic goes away. No need to brown the garlic.
10. Next add 1 cup of heavy whipping cream.
11. Mix well with a wired whisk. Bring the cream to a gentle boil on low heat.
Use a whisk and continuously stir as you bring the cream mixture to a low simmer. Keep an eye on the cream to make sure it does not get brown or burnt.
12. After the cream begins to gently boil, further simmer for 1 to 2 minutes, until the cream thickens a bit.
13. Then add 6 tablespoons (50 grams) of grated vegetarian parmesan cheese to the pan.
14. Mix well to combine the cheese with the cream.
Make Fettuccine Alfredo
15. Now add the cooked and drained pasta to the prepared alfredo sauce in the pan.
16. Use tongs to thoroughly mix the pasta and sauce together, so that every noodle is coated in creamy alfredo.
17. Continue to cook the fettuccine alfredo on low heat for another minute or two, stirring frequently to keep the pasta from sticking together.
If the sauce becomes too thick, add a bit of the reserved pasta water, and stir.
18. Taste the dish, and season with salt according to your taste preferences and a ¼ teaspoon of crushed black pepper.
I also recommend adding a light grating of fresh nutmeg for an earthy, aromatic pop of flavor.
19. Mix the fettuccine alfredo again, and turn off the heat.
