Easy Fettuccine Alfredo

When you mention Fettuccine Alfredo, you get a variety of responses. You can immediately see some people diving face-first into the memory, savoring the moment they last tasted the delightful flavors of that classic Italian dish…..sigh.

While there are ways to cut back on the fat and calories, making Fettuccine Alfredo less artery-clogging, you also need to remember that this isn’t a dish that you’ll eat very often.

That being said, an occasional splurge isn’t necessarily a bad thing. And of course, you can enjoy it as a side dish instead of the main course, reducing the portion to a more manageable splurge.

Our creamy fettuccine Alfredo is comfort food at its best. Some refer to it as adult mac and cheese. I promise it couldn’t be easier to make the silky alfredo sauce tossed with fettuccine noodles to create a dish rivaling your favorite Italian restaurant.

Ingredients

Gather the ingredients to prepare our homemade Fettuccine Alfredo recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”

Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.

Can I change up the recipe?

I do have a few tips and tricks for making this classic Italian dish a little less fattening if you can’t handle the cream. One way to make this dish more acceptable is to replace about ¾ of the cream with Greek Yogurt, but there is a trick to making it work.

Now, there is a trick to this method because if you’ve never tried heating Greek yogurt, I’ll tell you right now, it doesn’t work.

Greek Yogurt turns to water when heated, so the trick is to let it come to room temperature, then blend it together with the hot noodles immediately after you’ve drained them. Add a touch of cream and the grated Romano Cheese, and you’ll have a very tasty low-fat version of the creamy sauce.

The recipe calls for Parmesan cheese, but that is not the cheese we use in the restaurant. Romano cheese has more flavor and is my grated cheese of choice, especially the Locatelli brand.

Recipe Variations

• Chicken Alfredo: Add sliced grilled chicken breast, or saute chicken tenders and add them to the sauce as it’s cooking.
• Shrimp Alfredo: Saute or grill shrimp and add them to the sauce or serve them over top of the pasta.
• Vegetarian: Stir in sautéed mushrooms, spinach, zucchini, broccoli, or any of your favorite veggies.
• Cajun Alfredo: Add blackened chicken or shrimp with a sprinkle of Cajun seasoning added to the sauce.

How to Make our Fettuccine Alfredo Recipe

Follow along with my simple step-by-step instructions to learn how to make our fettuccine alfredo recipe in your home kitchen.

• Cook the fettuccine al dente in boiling, lightly salted water according to the package directions. Reserve some of the starchy pasta water to thin the sauce if needed.
• While fettuccine is cooking, begin preparing your sauce.

• Add the heavy cream, garlic powder, onion powder, and black pepper to a large skillet over medium-high heat.
• Bring the mixture to a light boil, then reduce the heat to a simmer to reduce the cream.
• Add the grated Parmesan cheese to the fettuccine Alfredo sauce.
• Stir to combine and keep the heat on the low setting.
• Add the fettuccine pasta and chopped parsley to the homemade Alfredo sauce.
• Toss to combine and serve with additional grated cheese, black pepper, and a sprinkle of parsley.

You’ll find many different interpretations of Fettuccine Alfredo, some without mushrooms, some with nutmeg, and of course, the original without any cream at all, just butter and grated Romano.

It’s easy to add mushrooms to the dish. Add two tablespoons of unsalted butter to the sauté pan, then add 1-2 cups of sliced mushrooms. Cook for 4-5 minutes, then continue the recipe as written.

Serving & Pairing Ideas

Fettuccine Alfredo is rich, creamy, and absolutely satisfying on its own, but pairing it with the right sides and add-ons takes your pasta night to the next level.

Serve it with warm, crusty homemade garlic bread or a crisp Caesar salad for the perfect balance of flavors. If you’re looking for more pasta inspiration, try my Pasta Puttanesca or Penne alla Vodka; both are Italian classics that never disappoint.

Want to bulk it up with protein? Add grilled chicken or shrimp for a restaurant-style Alfredo that’s even more satisfying.

And don’t forget dessert. Finish your Italian feast with a slice of my Lemon Ricotta cake or my legendary Tiramisu.

Wouldn’t you love to sit down to a bowl of this decadent, creamy fettuccine alfredo? It’s not only delicious, it’s easy to make and can be on your dinner table in less than half an hour.

Any leftover fettuccine alfredo should be stored refrigerated in an airtight container for 2-3 days. I would not suggest freezing it, as the sauce and pasta will break down.

Chef Tips

• Use pasta water to loosen the sauce if it gets too thick.
• Warm your serving bowls. Alfredo thickens quickly when it hits cold plates.
• Always grate your own Parmesan. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly.

Storage and Reheating

Store leftovers refrigerated in an airtight container for up to 3 days. To heat, warm it gently on the stovetop with a splash of cream or milk to loosen it up.

Alfredo does not freeze well. The cream tends to separate, so it’s best to enjoy it fresh.

Recipe FAQs

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