Fettuccine Alfredo

Creamy, rich, and comforting, this Homemade Fettuccine Alfredo is the ultimate pasta night indulgence featuring tender fettuccine noodles in a rich parmesan-cream sauce. With just a few simple ingredients, you can create a restaurant-quality meal in under 30 minutes.

Course Main

Cuisine American, Italian

Keyword Fettuccine Alfredo

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 926kcal

Author Michelle

Ingredients

1 pound dry Fettuccine pasta
12 tablespoons butter
3 garlic cloves minced (OPTIONAL)
2 cups heavy cream
1½ cup Parmesan cheese freshly grated
1 cup Romano cheese freshly grated

Instructions

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente. Drain, and set aside.
Melt butter in a medium saucepan, but do not bring it to boil. This will cause it to separate.
If using, add garlic and saute over low heat until fragrant.
Slowly add the cream. whisk together for about a minute to fully combine the cream and butter.
Increase the heat to medium. Stir in grated Parmesan and Romano cheese until melted and sauce has thickened.
Add salt and pepper to taste.
Add cooked pasta to sauce and toss until thoroughly coated. Serve immediately.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of cream to loosen the sauce, if necessary.
Avoid microwaving, as it can cause the sauce to separate.
I do not recommend freezing this dish.

Nutrition