Fettuccine Alfredo

Fettuccine Alfredo is a favorite pasta recipe with a rich and creamy parmesan sauce!

It is surprisingly quick and easy to make with just a few fresh ingredients. This fettuccine Alfredo recipe will be on regular rotation all year long!

This recipe has been sponsored by Challenge Butter.

Creamy Homemade Alfredo

Alfredo sauce is one of the most famous cream sauce recipes because of its rich cheesy flavor and it’s so easy to master!

Quick enough for a weekday meal but elegant enough for a celebration or to serve to guests!
Just a handful of ingredients including real Challenge butter and loads of parmesan cheese.
This recipe comes together fast and is on the table in about 20 minutes.
Make this sauce in a traditional fettuccine recipe or use it as a sauce for cooked veggies.

Ingredients in Fettuccine Alfredo Sauce

Alfredo sauce requires only a few ingredients so ensure the quality is the best! If you’re looking for a lighter version, you can find our Skinny Alfredo recipe here.

SAUCE: The key to an unforgettable Alfredo sauce is to use high quality, full-fat ingredients!

- - Butter: Challenge Butter adds a delicious fresh buttery flavor to the sauce. It is churned fresh daily from cream from its happy cows the old-fashioned way. Choose unsalted butter so you can add salt to your taste.
  - Cream: You’ll want to use full fat heavy cream or whipping cream. Lighter versions do not thicken the same way.
  - Parmesan: Look for fresh grated parmesan cheese in the deli area or grate your own cheese using a blender or food processor. Packaged shredded cheeses often have additives to keep them from sticking and may not melt well in this recipe.

PASTA: Use any kind of pasta in this recipe! We went with classic fettuccine, but alfredo sauce is great for almost any variety of pasta.

How to Make Fettuccine Alfredo

It’s a simple recipe, elegant, and always pleasing, with just a few simple steps.

Cook pasta al dente & set aside.
Cook garlic in butter, stir in heavy cream & simmer per recipe below.
Whisk in parmesan cheese & season. Toss with pasta.

Garnish with fresh parmesan cheese & parsley & serve.

Add-Ins for Alfredo

MIX-INS: Eat fettuccine Alfredo as is for a vegetarian entrée or add the following:

Tips for the Best Fettuccine Alfredo

Save some pasta water in case the sauce needs to be thinned out a little in the last step.
Use fresh Challenge butter and be sure the butter and garlic do not brown.
Use freshly grated Parmesan cheese as most pre-shredded cheeses have caking agents in the packaging and might make the sauce grainy.
Remove the sauce from the heat before adding cheese.
Cook pasta al dente (firm) in salted water.

Leftovers

Keep leftover fettuccine Alfredo in a sealed container in the refrigerator for up to a week. Reheat on the stovetop and add a little milk or cream as needed.

Fettuccine Alfredo can be frozen, but the pasta will be less firm and the sauce may be grainy. Simply add a little freshly cooked pasta and some milk during the reheating process.

More Creamy Favorites

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Fettuccine Alfredo is a quick & easy pasta dish ready in just minutes!

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Bring a large pot of salted water to a boil. Cook fettuccine until al dente (slightly firm). Reserve ½ cup pasta water. Drain pasta (do not rinse) and set aside.
Meanwhile, melt the butter in a skillet over medium heat. Add garlic and cook just until fragrant, about 1 minute.
Stir in the heavy cream and bring to a simmer. Let simmer uncovered until slightly thickened, about 5-7 minutes.
Remove the cream mixture from the heat and whisk in parmesan cheese and a pinch of nutmeg. Season with salt & pepper.
Add cooked fettuccine to the skillet and toss with the sauce adding additional pasta water if needed.
Garnish with parsley and additional parmesan cheese if desired.

*A pinch is about 1/16th of a teaspoon. Use your index finger and thumb to squeeze a little bit out of the spice jar.
Use full-fat cream, lighter versions don’t thicken well in this recipe.
Shred your own parmesan, pre-shredded cheese doesn’t melt as well.
Ensure butter and garlic don’t brown, just cook it enough to become fragrant.
Remove the sauce from the heat before you stir in the cheese. If cheese is overheated/boiled it can separate.
Cook the pasta al dente (firm) and reserve pasta water to change the consistency of the sauce if needed.
Fettuccine alfredo will thicken slightly as it cools.

Calories: 909, Carbohydrates: 65g, Protein: 28g, Fat: 61g, Saturated Fat: 37g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 257mg, Sodium: 1068mg, Potassium: 319mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2095IU, Vitamin C: 1mg, Calcium: 539mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best Fettuccine Alfredo, Fettuccine Alfredo, Fettuccine Alfredo recipe, how to make Fettuccine Alfredo

Course Dinner, Entree, Main Course, Pasta

Cuisine American, Italian

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