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Fettuccine Alfredo

Make a delicious Fettuccine Alfredo in about 30 minutes with this easy recipe. It’s all about simplicity and the irresistible creamy, cheesy goodness that lingers on your taste buds.

For this recipe, you’ll need some simple kitchen tools: a big pot for boiling pasta, a saucepan, a whisk, a wooden spoon, a colander, and a grater. Gather these, and you’re ready to roll!

Start by boiling a pound of fettuccine pasta until it’s just right—neither too soft nor too hard. While the pasta cooks, melt a stick of unsalted butter in a saucepan over medium heat. Pour in a cup of heavy cream, whisking it into the butter until they become best friends. Now, here’s the fun part: sprinkle in a generous cup of freshly grated Parmesan cheese, stirring it in until your sauce becomes the definition of creamy perfection. Don’t forget a pinch of salt and black pepper for that extra zing!

Once the pasta is ready, toss it into the cheesy embrace of your sauce. Let them dance together for a few minutes over low heat, ensuring every strand of fettuccine gets coated in that luscious goodness. Plate your creation and, if you’re feeling fancy, sprinkle some fresh parsley on top for a burst of color.

In just 25 minutes, you’ve conquered the art of Fettuccine Alfredo. Serve it up, and watch as your family becomes fans of your newfound culinary brilliance. Enjoy this simple, cheesy perfection that proves sometimes the most impressive feats are born from straightforward deliciousness!

Fettuccine Alfredo

Fettuccine Alfredo

Transform your kitchen with this 30-minute Fettuccine Alfredo. Creamy, cheesy, and effortlessly impressive, it serves four and takes just 25 minutes to make. Boil fettuccine, whisk a sauce of butter, cream, and Parmesan, toss, and enjoy. Customize with extras, garnish with parsley, and savor Italian perfection in every bite. Approximately 700 calories per serving.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 700 kcal


  • Large pot for boiling pasta
  • Saucepan
  • Whisk
  • Wooden spoon
  • Colander
  • Grater


  • 1 pound (450g) fettuccine pasta
  • ½ cup (1 stick) unsalted butter
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish


  • Cook the Pasta: Bring a large pot of salted water to a boil.
  • Cook the fettuccine according to the package instructions until al dente.
  • Drain the pasta in a colander.
  • Prepare the Sauce: In a saucepan over medium heat, melt the butter.
  • Pour in the heavy cream and whisk until well combined with the melted butter.
  • Gradually add the grated Parmesan cheese, stirring constantly to ensure a smooth, creamy texture.
  • Season the sauce with salt and black pepper to taste.
  • Combine Pasta and Sauce: Add the cooked and drained fettuccine to the sauce.
  • Toss the pasta in the sauce until evenly coated, allowing the flavors to meld over low heat for a couple of minutes.
  • Serve: Plate the Fettuccine Alfredo, and if desired, garnish with chopped fresh parsley for a pop of color and freshness.


  • For added flavor, consider incorporating a pinch of nutmeg into the sauce.
  • Be cautious with salt, as Parmesan cheese is naturally salty.
  • You can customize the dish by adding grilled chicken, shrimp, or vegetables.
Q: Can I use store-bought grated Parmesan?
A: While freshly grated Parmesan offers the best flavor and texture, store-bought grated Parmesan can be used as a time-saving alternative.
Q: Can I make this dish ahead of time?
A: Fettuccine Alfredo is best enjoyed immediately, but you can prepare the sauce in advance and reheat it gently before tossing it with freshly cooked pasta.
Keyword Creamy, Fettuccine Alfredo, Italian, Pasta, Quick and Easy
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Erika Herbert
Erika Herbert