Rich and creamy Fettuccine Alfredo is one of the easiest and most satisfying pasta dishes to make at home. Fresh cream is combined with parmesan cheese and butter to make a luscious Alfredo sauce in only minutes. It’s then tossed with your favorite past for a delicious and hearty vegetarian Italian dinner. Follow my step-by-step instructions with photos to try this easy fettuccine alfredo recipe for yourself!
About Fettuccine Alfredo
First, a bit of back story: It’s interesting to know that Fettuccine Alfredo was originally invented by Alfredo Di Lelio in his mother’s restaurant in Italy in the mid-1900s. The original recipe was very simple and only included butter and cheese, and it wasn’t until much later than cream was added.
Nowadays you can find this classic dish on nearly every Italian menu and in every pasta cookbook. Some fettuccine alfredo recipe variations use eggs, others use light cream to create a decadent alfredo sauce with parmesan.
I’ve tried several different preparation methods, and this easy fettuccine alfredo recipe is by far my favorite. It uses heavy whipping cream for the creamiest, tastiest fettuccine Alfredo ever!
Cook Fettuccine Pasta
1. In a deep pan or a sauce pan on the stovetop add 6 cups of water and 1 to 1.5 teaspoons of salt.
2. Stir, turn the heat onto high and bring the water to a boil.
3. Once the water is to a full boil, add the 226 grams (½ a pound or 8 ounces) of fettuccine pasta or other pasta of choice.
4. Use a spoon to push the fettuccine down into the boiling water as they soften, until fully submerged.
5. Continue to boil the pasta on medium to high heat.
6. Cook according to package instructions, until the pasta is just al dente. That means cooked through but with a slight bite – so that the pasta are still toothsome.
7. Drain the water, making sure to save and set aside about a ½ cup of the cooked pasta water. You might want to use a bit to thin out the Alfredo sauce.
Make Alfredo Sauce
8. While the pasta is boiling, start to prepare the Alfredo sauce. In a large, deep skillet melt 3 to 4 tablespoons of salted or unsalted butter (approximately 40 grams) on low heat. If using salted butter you’ll want to add less salt to finish the dish.
9. Once the butter has melted, add ½ a teaspoon of chopped garlic. Sauté for a few seconds until the raw aroma of garlic goes away. No need to brown the garlic.
10. Next add 1 cup of heavy whipping cream.
11. Use a whisk and continuously stir as you bring the cream mixture to a low simmer. Keep an eye on the cream to make sure it does not get brown or burnt.
12. Simmer for 1 to 2 minutes, until the cream thickens a bit.
13. Then add 6 tablespoons (50 grams) of grated vegetarian parmesan cheese to the pan.
14. Mix well.
Make Fettuccine Alfredo
15. Now add the cooked and drained pasta to the prepared alfredo sauce in the pan.
16. Use tongs to thoroughly mix the pasta and sauce together, so that every noodle is coated in creamy Alfredo.
17. Continue to cook the fettuccine Alfredo on low heat for another minute or two, stirring frequently to keep the pasta from sticking together. If the sauce becomes too thick, add a bit of the reserved pasta water, and stir.
18. Taste the dish, and season with as much salt as needed and a ¼ teaspoon of crushed black pepper. I also recommend adding a light grating of fresh nutmeg for an earthy, aromatic pop of flavor.
19. Mix the fettuccine alfredo again, and turn off the heat.
How to Serve
20. Serve the pasta hot. I like to garnish fettuccine alfredo with a tablespoon of grated vegetarian parmesan cheese and 1 to 2 teaspoons of chopped parsley, fresh or dried.
Leftovers will keep well stored in an airtight container for 1 to 2 days.
Helpful Tips For Best Alfredo Pasta
- I use whipping cream in this alfredo recipe. However, for a lighter dish you can use half and half or low fat/light cream or cooking cream.
- I have kept this vegetarian version of fettuccine alfredo super simple, but feel free to add your favorite cooked veggies. Sautéed or steamed broccoli, mushrooms, asparagus, cauliflower, spinach – or any vegetables you like – are delicious to include when you toss together the Alfredo sauce and cooked pasta.
- Traditionally, Alfredo sauce is served with fettuccine. But you really can use any pasta you prefer! Try this deliciously cheesy sauce with penne, pappardelle, macaroni, rigatoni, farfalle, or whatever you’ve got on hand.
If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.
Fettuccine Alfredo Recipe (Alfredo Pasta)
Rich and creamy Fettuccine Alfredo is one of the easiest pasta dishes to make. Fettuccine pasta is tossed and mixed in a rich Alfredo sauce made with fresh cream, vegetarian parmesan cheese, butter and seasonings.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Prevent your screen from going dark while making the recipe
In a deep pan or a sauce pan add water and salt. Stir.
Place saucepan on stovetop and bring the water to a boil on high heat.
Once the water comes to a boil, add the fettuccine pasta or other pasta of choice. Use a spoon to push the fettuccine down into the boiling water as they soften, until fully submerged.
Cook pasta according to package instructions or until the al dente. That means cooked through but with a slight bite.
Drain the water, making sure to save and set aside about a ½ cup of the cooked pasta water. You might want to use a bit to thin out the Alfredo sauce.
Making Alfredo Sauce
Meanwhile when the pasta is cooking, begin to make the Alfredo sauce. In a large, deep skillet melt salted or unsalted butter on low heat. If using salted butter you’ll want to add less salt to finish the dish.
Once the butter has melted, add chopped garlic. Sauté for a few seconds until the raw aroma of garlic goes away. There is no need to brown the garlic.
Add the whipping cream. With a whisk continuously stir as you bring the cream mixture to a low simmer. Keep an eye on the cream to ensure it does not get burnt or brown.
Simmer for 1 to 2 minutes, until the cream thickens a bit.
Add grated vegetarian parmesan cheese to the cream and mix well.
Making Fettuccine Alfredo
Add the cooked and drained pasta to the prepared Alfredo sauce in the pan
With the help of tongs thoroughly mix the pasta and sauce together, so that every pasta is coated in the creamy Alfredo.
Continue to cook the fettuccine Alfredo on low heat for another minute or two, stirring frequently to keep the pasta from sticking or clumping together. If the sauce becomes too thick, add a bit of the reserved pasta water, and stir to combine.
Taste the dish, and season with salt as needed and crushed black pepper. I also recommend adding a dash of freshly grated nutmeg.
Mix again, and turn off the heat.
Serving and Storing Suggestions
Serve the pasta hot. Garnish fettuccine alfredo with grated vegetarian parmesan cheese and chopped parsley or soft fresh herb of your choice.
Store any leftovers in an airtight container for 1 to 2 days in the refrigerator. While reheating, add a bit of water or milk to thin the consistency slightly.
Fettuccine Alfredo Recipe (Alfredo Pasta)
Amount Per Serving
Calories 712 Calories from Fat 423
% Daily Value*
Saturated Fat 28g175%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Vitamin A 1662IU33%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 6µg6%
Vitamin B9 (Folate) 27µg7%
* Percent Daily Values are based on a 2000 calorie diet.
This fettuccine alfredo recipe post from the archives, first published on March 2018 has been republished and updated on 12 November 2021.