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I support jarred pasta sauce as much as the next person, but when it comes to Alfredo sauce, I think homemade is best. My Fettuccine Alfredo has simple ingredients, is ready in less than 30 minutes, and is creamy, cheesy, and delicious.
Table of Contents
I’ve recreated nearly all of my favorite pastas (cacio e pepe, lemon ricotta pasta, spaghetti and meatballs), so it was high time I made fettuccine alfredo. When you look at the ingredients for this alfredo, there’s no way it’s not delicious: butter, two kinds of cheeses, milk, pasta, and simple seasonings.
This is not a time for lighter substitutions! For that, try my cauliflower alfredo. This fettuccine alfredo is rich, with a sauce thickened with cheese and reserved pasta water. It’s incredible and as good as anything you’d get at a restaurant.
Recipe At a Glance
Cuisine Inspiration: Italian
Primary Cooking Method: Stovetop
Key Flavor: Cheese and pasta
Skill Level: Easy
Why This Is So Good
- Minimal dishes: This recipe requires just two pans: one to cook the pasta and the other to make the sauce.
- Packed with cheesy, salty flavor: This recipe uses two cheeses. Parmesan is nutty and salty, while Pecorino Romano is a bit funkier tasting. Both are necessary for the best fettuccine alfredo!
- Few ingredients: While this pasta does call for two cheeses, you probably already have the rest of the ingredients in your pantry or fridge.
Ingredients to Make Fettuccine Alfredo
- Fettuccine pasta: These flat noodles catch the sauce well and are fun to twirl and eat!
- Butter: I like to use unsalted butter so I can control the final amount of salt in the recipe.
- Milk: Use full-fat milk for the best flavor.
- Garlic powder: This adds garlic flavor without you having to do any mincing!
- Pecorino Romano and Parmesan cheeses: These have different flavors, both of which are essential to the dish’s taste.
Popular Substitutions & Additions
- Use another pasta shape. You could use spaghetti, bucatini, penne, or cavatappi.
- Add in veggies. Stir in frozen peas, chopped greens like spinach or kale, or roasted broccoli or cauliflower.
- Top it with fresh herbs. Chopped, fresh parsley or basil would be delicious on top of this pasta.
- Add in lemon zest and/or juice. This is totally unnecessary, but the citrus flavor would be lovely!
- Swap the milk for cream. This would make the fettuccine alfredo taste even richer (not that it needs it!).
How to Make Fettuccine Alfredo
I love a pasta sauce that comes together in just one skillet, and this creamy fettuccine alfredo is exactly that.
Tips for Making the Best Fettuccine Alfredo
- Finely grate the cheese. This will allow each cheese to melt into the pasta and make for a creamy, well-emulsified sauce.
- Cook the pasta until al dente. I recommend checking the pasta for doneness a couple of minutes before its packaging says to! “Al dente” means “to the tooth,” so the pasta should have a bit of bite to it.
- Don’t rinse the pasta. Warm pasta absorbs the Alfredo sauce better.
- Don’t drain all of the pasta’s cooking water. You’ll use some of this starchy water to thicken the Alfredo sauce!
What to Serve With Fettuccine Alfredo
Frequently Asked Questions
The pasta can be stored in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop (adding a little water to help loosen the sauce) or in the microwave until the pasta’s warmed through.
YES! I highly recommend adding salt to pasta’s cooking water. The pasta absorbs some of the salt as it cooks, making it much more flavorful.
Don’t panic! Just add a little fresh water (¼ cup at a time) until the sauce is thickened to your liking.
I used to order Fettuccine Alfredo every time we went to an Italian restaurant. Now I can make it at home for my family and they love it just as much as me! It’s creamy, cheesy, and comforting—what’s not to like?
More Pasta Recipes:
- Pistachio Pasta
- Lemon Ricotta Pasta
- Shrimp Pesto Pasta
- Spaghetti and Meatballs
- Cauliflower Alfredo
- Cacio e Pepe
- Cottage Cheese Alfredo Pasta
- Creamy Roasted Red Pepper Pasta
If you try this feel good Fettucine Alfredo recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Fettucine Alfredo
Ingredients
- 1 pound fettuccine pasta
- ½ cup butter
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup finely grated Pecorino Romano cheese
- ½ cup finely grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Drain, reserve 1 cup of pasta water, and set aside.
- In a large saucepan over medium heat, melt the butter. Slowly add the milk, then season it with salt, pepper, and garlic powder. Stir to warm the milk for 5 minutes.
- Transfer the reserved cooked pasta on top of the butter and milk mixture. Add the reserved pasta water and stir until the sauce clings to the pasta.
- Turn off the heat, add the grated cheeses and stir until the sauce has thickened and well combined with the pasta, about 5 more minutes. Serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
