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    Home » Recipes » Pasta Recipes

    Easy Fettuccine Alfredo

    Published: Sep 25, 2018 · Modified: Oct 19, 2022 by Chef Dennis Littley

    683 shares
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    4.93 from 53 votes
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    pinterest image for 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

    Then again you get the others that think of all the ways to make the dish less fattening by sucking all the flavors out of the dish.

    Fettuccine Alfredo in a white bowl on a red napkin sitting on a cutting board.

    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 damage that bowl of deliciousness may cause.

    If you love pasta my Penne alla Vodka is another delicious dish you’ll enjoy!

    Fettuccine Alfredo sprinkled with parsley in a white bowl.

    I do have a few tips and tricks for making this classic Italian dish a little less fattening if you just can’t deal with the cream. One way to take this dish to an acceptable level is to swap out about ¾’s of the cream for Greek Yogurt. Now there is a trick to this

    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 pretty much turns to water when heated, so the trick is to let the Greek yogurt come to room temperature then blend it together with the not 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 Fettuccine Alfredo.

    Overhead shot of Fettuccine Alfredo in a white bowl sitting on a red napkin

    Still, for my money, I’ll keep the recipe intact and only for very special occasions and as a side dish.

    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. I hope you enjoy my version of this Italian Classic!

    Table of Contents:

    • More Pasta Recipes You’ll Love!
    • Fettuccine Alfredo
      • Ingredients
      • Instructions
      • Nutrition

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    Fettuccine Alfredo
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    4.93 from 53 votes

    Fettuccine Alfredo

    Fettuccine Alfredo is a classic Italian dish that has been called an adult macaroni and cheese. It’s easy to make and oh so delicious!  
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Entree
    Cuisine: Italian
    Servings: 8
    Calories: 630kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 lb fettuccine
    • 12 oz white mushrooms sliced
    • 4 ounces unsalted butter
    • 2 cups heavy cream
    • 2 cups grated romano cheese
    • freshly ground black pepper
    • 1 tsp finely chopped Italian parsley
    US Customary – Metric
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    Instructions

    • Cook fettuccine per instructions on package in boiling lightly salted water
    • While fettuccine is cooking begin preparing your sauce
    • In a large skillet saute mushrooms in half the butter until cooked through
    • Add the heavy cream and remainder of butter and bring to a light boil
    • Reduce heat and continue to simmer until the pasta is done.
    • Drain pasta and add to the cream mixture along with the romano cheese and black pepper.
    • Toss pasta in mixture until completely blended and serve immediately with a sprinkle of chopped Italian parsley and crusty bread!

    Nutrition

    Calories: 630kcal | Carbohydrates: 44g | Protein: 18g | Fat: 42g | Saturated Fat: 25g | Cholesterol: 185mg | Sodium: 338mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1370IU | Vitamin C: 1.2mg | Calcium: 329mg | Iron: 1.5mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Maggie Platte

      December 15, 2020 at 6:35 pm

      5 stars
      Perfect recipe, no corners cut on quality ingredients and taste!

      Reply
    2. Silvia

      October 31, 2020 at 10:40 am

      I was roaming online looking for the easiest, best recipe to make a bowl of fettuccine Alfredo and here I am, I’ll definitely try it.
      But I have to disagree about the origin, I’m Italian and I’ve tried this for the very first time when I went to visit my boyfriend in the US. We don’t do that, actually the majority of Italians don’t even know what fettuccine Alfredo are.
      That being said, it’s a good that I love one of my fav dishes and I can’t wait to follow the recipe and make it for my whole family 🙂

      Reply
      • Chef Dennis Littley

        October 31, 2020 at 7:14 pm

        hi Silvia,
        your correct that the version of Fettuccine Alfredo I share is not the traditional Italian version that was created in Rome. The original Alfredo just used butter and cheese to make his dish, and there is a mastery to getting it come out right, with a sauce like texture. I’ve had the dish at Alfredo’s in Rome although these days it’s more of a tourist destination than a great restaurant.
        I hope you enjoy my version!

        Reply
    3. Sue Em Davenport

      September 19, 2020 at 8:43 pm

      5 stars
      Absolutely delicious and eady to make

      Reply
    4. Jeff

      April 04, 2020 at 7:15 am

      Once upon a time, we ate at the Mediterranean room at a Las Vegas casino and had the most memorable Fettuccine Alfredo (back in the 80’s). It was tossed in a cream base with garlic and topped with a white cheese that was golden on top. Most likely mozzarella, but not 100% on that. I am going to attempt to make again either tomorrow (Sunday) or during the week for dinner.

      Reply
    5. Brianna

      May 19, 2019 at 11:13 pm

      5 stars
      Made this recipe tonight and it was delicious, even my picky kids loved it. Super simple too! Excellent excellent!

      Reply
    6. Jane

      December 04, 2018 at 11:32 pm

      Silly question but why unsalted butter not only in this recipe but others? Thanks for sharing.

      Reply
      • Chef Dennis Littley

        December 05, 2018 at 7:33 am

        The reason you see unslated butter in most recipes is so the person preparing the food can control the salt content of the dish. In the case of the fettuccine Alfredo the cheese will add saltiness so I use unsalted butter.

        Reply
    7. Anosa Malanga

      September 28, 2018 at 5:06 am

      Drooling over your pictures. Glad I was able to stumble upon your website. Printing your recipe now so I could try it out making over the weekend.

      Reply
    8. Heather

      September 27, 2018 at 9:27 am

      5 stars
      This is a favorite family meal and yours looks delicious! My oldest daughter is nine and asks for fettuccine often. My Italian husband definitely appreciates it when I make it. Trying your recipe this weekend!

      Reply
    9. KIM CROISANT

      September 26, 2018 at 3:06 pm

      5 stars
      Chef Dennis – you can cook for me anytime!! I love your recipes and your fettuccine alfredo looks easy enough for me to even make. Thank you.

      Reply
    10. Chubskulit Rose

      September 26, 2018 at 10:50 am

      This fettuccine alfredo looks super tasty. My husband would absolutely love this so thank you for sharing the recipe.

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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