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Fettuccine Alfredo – no jar, no shortcuts, just real cream, real cheese, and pasta that actually tastes amazing and is ready in just 20 minutes.
Confessions of a Pasta Lover
I’m a pasta girl through and through, but Alfredo? That’s my kryptonite. Rich, creamy, cheesy, I have no self control around it. If it were up to me, I’d be twirling fettuccine in this sauce at least twice a week.
And let’s be real, I’m not stopping there. I always serve it with cheesy garlic bread (because obviously), and if I want to pretend I’m being healthy, I’ll throw in a Caesar salad. Which, let’s face it, is basically just croutons and dressing with lettuce in the background.
Why You’ll Love This Fettuccine Alfredo
- Creamy, cheesy, no-fail Alfredo sauce made with real ingredients.
- Ready in 20 minutes, faster than deciding what to order.
- No jarred sauce, no weird ingredients, no regrets.
- Easy enough for a weeknight, indulgent enough for date night.
- Picky eaters? They’ll inhale it and ask for seconds.
Before You Start: Tips & Ingredient Notes
- Freshly grated Parmesan or don’t bother. Pre-shredded stuff? Nope. It doesn’t melt right and gives you sad, clumpy sauce. Use the good stuff and grate it yourself, your Alfredo deserves it.
- Heavy cream = Alfredo insurance. Traditional versions skip it, but I like to sleep at night knowing my sauce won’t split. Cream makes it rich, silky, and basically foolproof.
- Save that pasta water! Don’t let it go down the drain, it’s liquid gold. A splash at the end brings everything together and gives the sauce that glossy restaurant finish.
- Go with fettuccine. Wide, flat noodles cling to the sauce better. Spaghetti works, but it’s just not the same. And please, no penne, it’s not invited to this party.
- Low heat is your friend. Parmesan doesn’t like high heat. Add it in slowly, stir like you mean it, and keep the heat low to avoid a grainy mess.
Bring a big pot of generously salted water to a boil, don’t skimp, this is your only chance to season the pasta itself. Cook the fettuccine just until al dente (check the low end of the package time). And before you drain it, save at least 1 cup of that starchy pasta water. Trust me, you’ll need it.
In a large skillet over medium heat, melt the butter. Add the garlic and sauté it for 30 seconds, just enough to smell amazing, not turn brown (or bitter). Stir in the oregano, salt, and pepper to wake everything up.
Pour in the heavy cream and stir. Once it starts to bubble gently, lower the heat and let it simmer for about 5 minutes. This gives it a chance to thicken a bit and build some richness before we bring in the cheese.
Turn the heat way down, low is key here, and slowly whisk in the freshly grated Parmesan, a little at a time. Keep whisking until it’s smooth, creamy, and basically calling your name.
Add your drained fettuccine straight into the skillet and toss, toss, toss until every noodle is coated. If the sauce looks too thick, loosen it up with a splash or two of that reserved pasta water. Too thin? Let it simmer for another minute.
How To Serve
Serve it hot, topped with extra Parmesan, a pinch of red pepper flakes, and maybe a twist of black pepper. A drizzle of good olive oil on top never hurts. Sometimes I like to balance my fettuccine Alfredo out with something crispy or fresh (or let’s be honest, more carbs).
Frequently Asked Questions
Can I skip the cream?
Technically yes, traditional Alfredo uses just butter, cheese, and pasta water. But unless you love whisking like a maniac and risking a broken sauce, I say keep the cream.
Why is my sauce grainy?
Usually it’s one of three things: the cheese was pre-shredded, the heat was too high, or you dumped it in all at once. Stick to low heat and whisk in the cheese slowly.
Can I use milk instead of cream?
You can, but the sauce will be thinner. Add extra Parmesan or a spoonful of cream cheese if you want to thicken it back up.
How do I reheat leftovers?
Low and slow is key. Reheat on the stovetop with a splash of cream or milk. Avoid the microwave if you can, it tends to separate the sauce.
Can I make it ahead?
It’s best fresh, but you can make the sauce ahead and store it separately from the pasta. Reheat gently, add a splash of cream, and toss with freshly cooked pasta.
Try These Pasta Recipes Next
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Fettuccine Alfredo
This Fettuccine Alfredo is creamy, cheesy, and made with real ingredients, no jar in sight. Just butter, heavy cream, freshly grated Parmesan, and tender fettuccine tossed together in one ridiculously comforting pasta dish that’s ready in 20 minutes.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Bring a large pot of water to boiling over high heat and salt generously. Add fettuccine and cook according to package instructions until al dente. Reserve a cup of pasta water.
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Melt the butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until aromatic. Season with salt, pepper and dried oregano.
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Pour int he heavy cream. Stir consistently to avoid burning on the bottom of the pan until the mixture comes to a boil then turn the heat down to medium and cook for another 5 minutes stirring occasionally.
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Stir in the parmesan cheese and whisk until smooth.
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Add the fettuccine to the skillet and toss well. Add additional reserved pasta water if sauce is too thick.
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Garnish with additional Parmesan cheese and red pepper flakes if preferred.
Notes
- Use freshly grated Parmesan: Pre-shredded cheese won’t melt smoothly. Trust me, it’s worth the extra 2 minutes to grate it.
- Don’t skip the pasta water: A splash helps bring the whole sauce together at the end.
- Keep the heat low: Especially when adding the cheese. High heat = grainy sauce.
- Serve immediately: Alfredo thickens fast. Add a little pasta water or warm cream if you need to loosen it up later.
- Add-ins: Try grilled chicken, shrimp, salmon, or even crispy bacon. Just cook them separately and toss in at the end!
Nutrition Information
Serving: 1servingCalories: 712kcal (36%)Carbohydrates: 44g (15%)Protein: 21g (42%)Fat: 51g (78%)Saturated Fat: 31g (194%)Polyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 193mg (64%)Sodium: 517mg (22%)Potassium: 257mg (7%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1836IU (37%)Vitamin C: 1mg (1%)Calcium: 373mg (37%)Iron: 1mg (6%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
