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A timeless Italian-American classic, this Fettuccine Alfredo is rich, creamy, and deeply satisfying. Made with a few simple ingredients, this luscious pasta comes together in under 20 minutes for the perfect weeknight indulgence.
Cook the fettuccine
Start the Alfredo sauce
Build the creamy base
A timeless Italian-American classic, this Fettuccine Alfredo is rich, creamy, and deeply satisfying. Made with a few simple ingredients, this luscious pasta comes together in under 20 minutes for the perfect weeknight indulgence.
This italian_american recipe takes 20 minutes to prepare and yields 4 servings. At 325.32 calories per serving with 7.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Incorporate cheese and season
Combine and serve
Add 200g of grilled, sliced chicken breast or sautéed shrimp to the finished pasta for a protein boost.
For a lighter version, replace half the heavy cream with whole milk or evaporated milk and reduce the butter to 1.5 tablespoons.
Simply substitute the fettuccine with your favorite gluten-free long pasta and cook according to package directions.
Add some steamed broccoli florets or sweet peas to the sauce along with the pasta to sneak in some veggies.
The pasta provides carbohydrates, which are the body's primary source of energy, making this a satisfying and energizing meal.
Parmesan cheese and heavy cream contribute calcium, which is essential for strong bones and teeth.
Rich and creamy dishes like Fettuccine Alfredo can be comforting and promote a sense of well-being when enjoyed mindfully.
Traditional Fettuccine Alfredo is an indulgent dish, high in calories and saturated fat from butter, cream, and cheese. It's best enjoyed in moderation as part of a balanced diet. Our version slightly reduces the quantities for a more reasonable portion.
This recipe contains approximately 425-475 calories per serving. The majority of calories come from the pasta, heavy cream, butter, and Parmesan cheese.
Absolutely! While fettuccine is classic, this sauce works beautifully with other long pastas like linguine or spaghetti, or short pastas like penne or rigatoni.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce as it can separate when reheated.
This usually happens for two reasons: the heat was too high when the cheese was added, or you used pre-shredded cheese. Always use low heat and freshly grated Parmesan for a smooth sauce.
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