Fettuccine Alfredo

Fettuccine Alfredo can be found on most menus at many Italian restaurants, but here is a fun fact: many say it’s not an Italian dish! “What?” I know, that is what I said, and I’m Italian! It’s actually a myth. You likely won’t find “Alfredo sauce” in Italy. The closest thing to it is called fettuccine al burro which is a simple pasta made with a lot of butter and parmesan cheese. However, there is this love story that I came across when doing some research that says Alfredo di Lelio invented it in 1908 in Rome. Legend says that his wife had lost her appetite after giving birth so he came up with this new recipe! So while I think Fettuccine Alfredo has been Americanized and not 100% Italian per se it is loosely based on an Italian dish which is good enough for me. 

This simple pasta dish can be whipped up on a busy weeknight and it tastes like restaurant quality but you don’t need to leave your house for it. The recipe calls for simple ingredients that are easy to find in your local grocery store.  It is ready in under 30 minutes and you could even add grilled chicken or shrimp for some added protein. Serve it up with a big salad and everyone will be happy.

Here are the ingredients to make this homemade fettuccine alfredo recipe:

There are only a handful of ingredients necessary to make this simple dish. First, grab your favorite brand of dried fettuccine pasta. If you have never had fettuccine it is a long flat noodle. Not as wide as a classic egg noodle or as skinny as spaghetti, it falls somewhere in between. Another option you might consider is using fresh fettuccine pasta. This can be found in the refrigerated section of most grocery stores. When using fresh pasta the cooking time is reduced and the pasta has a bit more chew to it. If you are feeling really ambitious try making your own pasta.  

Next, you’ll need two large cloves of garlic, a couple of tablespoons of butter, some heavy whipping cream, freshly grated parmesan cheese, salt, and black pepper. The heavy whipping cream should not be mistaken for whipped cream. Heavy cream is found in the dairy section near the half-and-half. I prefer Parmigiano Reggiano cheese, but it can be a bit pricey so it’s ok to use regular parmesan cheese. However, I do suggest you grate it yourself from a wedge rather than buying the pre-shredded parmesan cheese in a container. (Especially not the kind that has a green wrapper and can be found on an unrefrigerated shelf)

Here’s how to make homemade fettuccine alfredo:

Begin by making the pasta by following the package directions. Cooking until it’s al dente or if you prefer less of a bite to your pasta cook an additional minute or two. Before you drain the pasta reserve a cup of the starchy pasta water and set it aside for later.   

Next, use a large skillet or I really like using one that has high sides to it.  The worst thing is using a pan that’s too small. Warm the pan over medium heat and melt butter. Once the butter has melted reduce the heat to medium-low heat and add the minced garlic and cook for about 30 seconds. Just until it starts to get fragrant. You do not want to burn the garlic. Continue stirring it so it can soften rather than brown.

After that, add the heavy whipping cream, salt, and pepper and stir. You want the cream to come to a boil and then reduce the heat to low and simmer. Cook this for about 10-15 minutes until the cream has reduced slightly and thickened up a bit. Use a wooden spoon to stir it occasionally as the cream will bubble up and could burn. Once the cream mixture has thickened it will stick to the back of the wooden spoon.  

Now, remove the pan from the heat and stir in the freshly grated parmesan cheese until it’s fully combined. Once the cheese has melted into the creamy sauce add the hot pasta directly to the pan. Use tongs and gently combine the pasta and cream sauce together. After all the noodles are coated divide the pasta among four bowls and serve immediately.  

How to serve this alfredo pasta dish:

I like to top each bowl with more grated parmesan cheese and fresh cracked black pepper. My husband likes to add red pepper flakes and chopped parsley to his and my daughter Sophia likes a little lemon juice squeezed over her bowl and pecorino romano cheese. Feel free to add grilled chicken breast making the dish chicken alfredo or sautéed shrimp. I think it’s the perfect main course but it can also be served as a side dish to steak or chicken breasts. 

More recipes to try!

Pasta Aglio e Olio

Brown Butter Pasta with Spicy Sausage and Peas

Creamy Mushroom Pasta

Italian Chopped Pasta Salad

Chicken Parmesan Two-Ways