An Italian pasta favorite with a traditional creamy white sauce that blends Parmesan cheese and whipping cream. This fettuccine Alfredo recipe is sure to become a family favorite!

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Cook fettuccine according to package directions.

Instructions Checklist
  • Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4 servings.

Chicken and Tomato Fettuccine Alfredo:

Prepare as above, except stir 1-1/2 cups chopped cooked chicken and 1/4 cup drained oil-packed snipped dried tomatoes into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above.Per 1 1/4 cups: 629 cal., 37 total fat (20 g sat. fat), 154 mg chol., 575 mg sodium, 46 g carb., 2 g fiber, 28 g pro.Daily values: 25% vit. A, 12% vit. C, 17% calcium, 14% ironExchanges: 3 Starch, 2 Lean Meat, 6 Fat

Shrimp Fettuccine Alfredo:

Prepare as above, except stir 12 ounces cooked medium shrimp and 1 tablespoon fresh snipped basil or 1 teaspoon dried basil into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above.Per 1 1/4 cups: 599 cal., 33 total fat (19 g sat. fat), 273 mg chol., 703 mg sodium, 45 g carb., 21g fiber, 30 g pro.Daily values: 27% vit. A, 4% vit. C, 20% calcium, 25% ironExchanges: 3 Starch, 1 Lean Meat, 1 1/2 Very Lean Meat, 5 1/2 Fat

Nutrition Facts

515 calories; total fat 32g; saturated fat 19g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 107mg; sodium 512mg; potassium 88mg; carbohydrates 45g; fiber 1g; sugar 1g; protein 12g; vitamin a 1069IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 117mcg; vitamin b12mcg; calcium 162mg; iron 2mg.

Reviews (5)

126 Ratings
  • 5 star values: 77
  • 4 star values: 14
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 12
Rating: 5 stars
Hands down, the very best Alfredo recipe I have tried. So easy and delicious. I serve it with pan-seared chicken breast and either broccoli or asparagus.
Rating: 3.0 stars
I like this recipe enough but needed "more." So I add 6 egg yolks beaten, mix some of the hot cream mixture into yolks return to low heat to thicken, take off heat to temper it, I also add fresh parmesan and romano, it brings it to a whole other level. Tastes like an Ollve Garden copy, only better. And you have to use salt! Both in the sauce and in your noodle water. If using pink Himalayan or sea salt you need to almost double the amount as they are not as strong as normal table salt. Enjoy!
Rating: 3 stars
This looks awful. I use Elaine's Fettuccine on New York Times food. You saute 2 cloves of chopped garlic in the butter. Add an egg yolk to the cream. Pour the cream and egg mixture in the pan with the butter and garlic, then add a cup of parmesan and cook till thick. Add the fettuccine that has been cooked in well salted water and toss. Add some pasta water to help marry the sauce with the Fettuccini. Season with salt and pepper to taste. Top with more parmesan. Delicious!
Rating: Unrated
Funny, this is so not classic Italian.... It is a classic American invention though. No real Italian would ever cook this dish...
Rating: Unrated
To make it with less calories substitute 1/2 and 1/2 for the cream , It will not be as thick or heavy but it is just as good.
Rating: Unrated
HISTORY OF ALFREDO DI LELIO CREATORIN 1908 OF ¿FETTUCCINE ALL¿ALFREDO¿ (¿FETTUCCINE ALFREDO¿), NOW SERVED BY HISNEPHEW INES DI LELIO, AT THE RESTAURANT ¿IL VERO ALFREDO¿ ¿ ¿ALFREDO DIROMA¿  IN ROME, PIAZZA AUGUSTO IMPERATORE 30With reference to yourarticle I have the pleasure to tell you the history of my grandfather AlfredoDi Lelio, who is the creator of ¿Fettuccine all¿Alfredo¿ (¿Fettuccine Alfredo¿)in 1908 in the ¿trattoria¿ run by his mother Angelina in Rome, Piazza Rosa (Piazzadisappeared in 1910 following the construction of the Galleria Colonna /Sordi). This ¿trattoria¿ of  Piazza Rosahas become the ¿birthplace of fettuccine all¿Alfredo¿.More specifically,as is well known tomany people who love the ¿fettuccine all¿Alfredo", this famous dish in theworld was invented by Alfredo Di Lelioconcerned about the lack of appetite of his wife Ines, who was pregnant with myfather Armando (born February 26, 1908).Alfredo di Lelio openedhis restaurant ¿Alfredo¿ in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside hisfamily.In 1950 Alfredo Di Leliodecided to reopen with his son Armando his restaurant in Piazza AugustoImperatore n.30 "Il Vero Alfredo" (¿Alfredo di Roma¿),  whosefame in the world has been strengthened by his nephew Alfredo and that nowmanaged by me, with the famous ¿gold cutlery¿ (fork and spoon gold) donated in1927 by two well-known American actors Mary Pickford and DouglasFairbanks  (in gratitude for the hospitality).See also the website of ¿Il Vero Alfredo¿ .I must clarify that otherrestaurants "Alfredo" in Rome do not belong and are out of mybrand  "Il Vero Alfredo ¿ Alfredo diRoma".I inform you that the restaurant ¿Il Vero Alfredo ¿Alfredo di Roma¿ isin the registry of ¿Historic Shops of Excellence¿ of the City of Rome Capitale.Best regards Ines Di Lelio