Rich, creamy, and effortlessly elegant! This Fettuccine Alfredo recipe comes with a homemade Alfredo sauce that’s easy to make and requires just a few simple ingredients!
Published: January 30, 2025 by Lea
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Some Fettuccine Alfredo recipes can be bland or too heavy, but this one is rich, creamy, and packed with flavor. My kids love it, and I also make it if we’re having people over because it feels fancy but is super easy to prepare. With Valentine’s Day just around the corner, it’s the perfect time to share this recipe.
This recipe is simple to make, looks impressive, and if customizable! You can add grilled chicken, shrimp, or anything you love as a topping.
Can you make Alfredo sauce ahead of time?
Yes! If making the sauce in advance, keep it thinner than usual. It thickens as it cools, so this gives you room to adjust the consistency when reheating.
What pasta is best for Fettuccine Alfredo?
Fettuccine is the classic choice because its wide, flat shape holds onto the creamy sauce beautifully. If you want alternatives, tagliatelle and linguine work just as well. Long pasta is best for Alfredo sauce because it holds onto the sauce evenly.
What you need to make Fettuccine Alfredo:
- Dried Fettuccine Pasta
- Butter
- Flour
- Garlic Cloves
- Milk
- Cooking Cream (15%)
- Parmesan Cheese
- Salt & Pepper
- Parsley for garnish (Optional)
Measurements are posted in the recipe card below the instructions.
Steps to Make Creamy Fettuccine Alfredo
- In a large pan over medium heat, melt the butter. Add the grated garlic and let it cook for a few seconds until fragrant.
- Sprinkle in the flour and stir well to combine. Cook for about one minute, stirring constantly, to get rid of the raw flour taste.
- Slowly pour in the milk, whisking constantly to prevent lumps. Keep whisking until the mixture is smooth and begins to thicken.
- Pour in the cream and add the Parmesan cheese. Whisk over low-medium heat until the sauce becomes smooth. Let it cook until it starts to bubble gently. If you are using freshly grated Parmesan cheese, make sure it melts in the cream during this step.
- Add salt and pepper, mix to combine and set it aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Before draining, reserve ½ cup of pasta water in case you need to adjust the sauce later.
- Drain the pasta and set it aside.
- Add the drained pasta to the sauce, tossing gently to coat every strand. Pour in ¼ to ½ cup of the reserved pasta water, a little at a time, until the sauce reaches the perfect creamy consistency, make sure everything is well combined.
- Serve immediately, garnished with fresh parsley.
Why does Alfredo sauce get thick after adding pasta?
This is completely normal. The pasta absorbs liquid, making the sauce thicker. That’s why it’s important to reserve some pasta water, it helps loosen the sauce and keep it creamy.
A rich, creamy pasta like Fettuccine Alfredo goes perfectly with wines that balance its buttery texture. I love pairing it with Chardonnay, Sauvignon Blanc, or Pinot Grigio because they cut through the richness without overwhelming the dish.
If you’re in the mood for something bubbly, Prosecco offers a refreshing contrast. And for red wine lovers, a light Pinot Noir pairs surprisingly well, keeping the flavors smooth and balanced.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Fettuccine Alfredo
Ingredients
- 500 g dried pasta
- 2 Tbsp butter
- 3 Tbsp flour
- 2 cloves garlic grated
- 2 cups milk
- 2 cups cooking cream 15%
- 1 cup parmesan 125 g
- 1/2 tsp salt
- Pepper to taste
- Parsley for garnish optional
Instructions
- Melt the butter in a pan over medium heat, add grated garlic, then stir in the flour and cook for about a minute, whisking constantly.
- Slowly pour in the milk while whisking to remove any lumps, and continue whisking until the mixture is smooth and slightly thickened.
- Add the cooking cream and Parmesan cheese, then whisk over low-medium heat until the sauce becomes smooth and bubbly. If you are using freshly grated parmesan cheese, whisk until the cheese is melted and the sauce is bubbly. Add salt and pepper and set aside.
- Bring a large pot of salted water to a boil, cook the pasta according to package instructions or until al dente. When the pasta is cooked, reserve ½ cup of pasta water then drain the pasta and set aside.
- Add the drained pasta to the sauce, toss to coat evenly, then mix in some reserved pasta water if needed for a creamy consistency (start with 1/4 cup and see if you need to add the other 1/4). Garnish with parsley and serve immediately.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
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