Fettuccine Alfredo Recipe

Posted by

Rich and creamy, Fettuccine Alfredo is often what comes to mind when you think of Italian food and indeed, Fettuccine Alfredo has become a popular staple in restaurants serving northern Italian cuisine. This elegant and delicious dish makes a perfect first course followed by something simple like steak or roast chicken. When preparing this Fettuccine Alfredo recipe, be sure to use freshly grated Parmigiano Reggiano® cheese. Fresh homemade pasta will make your Fettuccine Alfredo even better and more authentic.

As a variation, make this Fettuccine Alfredo recipe into Chicken Fettuccine Alfredo by adding four cups of cooked chicken cut into strips or cubes. As a main course, Chicken Fettuccine Alfredo just needs a green salad as an accompaniment. Be sure to pass extra freshly grated Parmigiano Reggiano at the table when you serve your Fettuccine Alfredo.

Ingredients (Serves 4 to 6) Convert to Metric

  • 8 tablespoons butter
  • 1/2 pint heavy cream
  • 1 pound fettuccine
  • 1 cup grated Parmigiano Reggiano
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg

Directions (This is Easy!)

Prep Time - 10 min | Cooking Time - 10 min

1. Put a large pot of water for the pasta up to boil. At the same time, melt the butter in a large sauce pan over low heat. Add the cream to the butter and let it warm.

2. When the water boils, generously salt the water and cook the fresh pasta until al dente.

3. Drain the pasta and mix thoroughly with the butter and cream, keeping the sauce pan over low heat. Add the Parmigiano Reggiano and toss until sauce thickens slightly. Season with fresh pepper and nutmeg.

4. Remove from the heat and serve immediately with additional grated Parmigiano Reggiano at the table.

Reviews (2)

User's Avatar

paolougo 5 years ago

I send you this article of grandchildren of Alfredo Di Lelio creato of "fettuccine all'Alfredo" and owners of the Ristorante in Rome "IL Vero Alfredo" (Piazza Augusto Imperatore 30). "HISTORY OF ALFREDO DI LELIO CREATOR OF “FETTUCCINE ALL’ALFREDO” With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, creator of “fettuccine all’Alfredo” (recipe in the world known). Alfredo di Lelio opened the restaurant "Alfredo" in 1914 in a street in the center of Rome, after leaving his first restaurant run by his mother Angelina in Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). In this local spread the fame, first to Rome and then in the world, of "fettuccine all'Alfredo". In 1943, during the war, Di Lelio sold the restaurant to others outside his family. In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant “Il Vero Alfredo” in Rome, Piazza Augusto Imperatore n.30, which is now managed by his nephews Alfredo (same name of grandfather) and Ines (the same name of his grandmother, wife of Alfredo Di Lelio, who were dedicated to the noodles). See also the site of “Il Vero Alfredo” We must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo" in Rome. We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale. Best regards Alfredo e Ines Di Lelio"

2 of 2 people found this review Helpful. Was this review helpful to you? Yes | No

User's Avatar

timtam1965 5 years ago

So easy to make! Parmigiano Reggiano makes into an incredibly smooth sauce!!! This is a staple in our home!

1 of 1 people found this review Helpful. Was this review helpful to you? Yes | No

Featured Chef


Jordan Schachter

My mission is to build and nourish community through the joy of cooking and eating with one another.

View All

Michael White

Michael White is the chef owner of Marea, Osteria Morini, Ai Fiori, Due Terre, Due Mari and Al Molo.

View All

Josephine Nieuwenhuis

Josephine Nieuwenhuis is the creative chef behind recipes.

View All

Alex Pilas

Alex Pilas is the Executive Chef of Eataly, New York

View All