Fettuccine Alfredo

Tender pasta coated in a simple cheese sauce otherwise known as fettuccine Alfredo. It’s a 15-minute dinner for two that is best served when you need a big plate of carbs to take the edge off a stressful day.

Fettuccine in a skillet with a fork

Fettuccine Alfredo

When life gets crazy it’s no secret that I turn to pasta for dinner and there are several reasons why. Not only is pasta economical and easy to cook, but it’s what I consider the ultimate comfort food. A hot bowl of cheesy pasta, a glass of white wine, and a hunk of crusty bread is the best way to cap off a busy and stressful day. Some people call it “eating your feelings”, but I call it carb-o-licious food therapy.

And this fettuccine Alfredo is one of my favorite weeknight dinner heroes. It’s quick and easy to make especially if you keep a few choice ingredients around – like cheese, pasta, butter, and cream. Doing so means a pan of cheesy goodness is just minutes away.

parmesan cheese and bread on a cutting board

Some Ingredients You’ll Need

  • Fettuccine or any long pasta will do. Boil it in a big pot of water according to package directions.
  • The sauce is just three simple ingredients: butter, cream, and Parmesan cheese. I should point out that a traditional Alfredo sauce does not include cream (you instead toss the hot pasta with the butter and cheese along with some starchy pasta water to create a creamy sauce), but I was raised on cream-based Alfredo and find it’s easier to make than the traditional way. When you’re coming down from a stressful day you want things to be easy. Adding a little cream to your Alfredo makes this happen.
  • Garnish with some chopped parsley for color and freshness and dinner is ready to go.

In the time it takes to boil the pasta the sauce is ready to go making this a decadent 15-minute dinner. Technically, this fettuccine Alfredo recipe serves two people (add some bread and salad on the side to round it out), but I’m not gonna lie – it usually ends up as a dinner for one when I make it.

Happy Alfredo-making!

Fettuccine Alfredo in a skillet with a glass of wine and torn bread pieces on the side

More Easy Pasta Recipes


Fettuccine Alfredo

Ribbons of tender pasta coated in a simple cheese sauce. This fettuccine Alfredo takes just 15 minutes from start to finish.

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-American


  • 4 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon chopped parsley (for garnish)


  1. Bring a large pot of boiling water to a boil. Toss in a generous amount of salt (it should taste like the sea). Add the pasta and cook according to package directions.
  2. While the pasta is boiling, melt the butter in a large skillet over medium-low heat until it’s frothy, about a minute or two. Add the cream and increase the heat to medium. Whisk the butter and cream until well combined. Add the cheese and continue whisking until it’s melted and the sauce has thickened.
  3. Using tongs, transfer the cooked pasta from the pot to the cheese sauce. Toss it around in the sauce until it’s well coated for about a minute or so.
  4. Garnish with the chopped parsley and serve.


  • Calories: 407
  • Sugar: 2.1g
  • Fat: 20.5g
  • Carbohydrates: 43.3g
  • Fiber: 1.9g
  • Protein: 11.8g

Keywords: Fettuccine Alfredo

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  1. Omg I could totally curl up with a bowl of this alfredo right now! Thanks for this easy recipe!

  2. Talk about hitting the jackpot! My husband is sooooooooooo in love with fettuccine alfredo! I showed him the recipe just now and he had a big smile on his face! Guess what’s for dinner tonight! Thanks for the amazing pics as well April, it really added to the blog post


    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di 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 (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the website of “Il Vero Alfredo” .
    I must clarify that other restaurants “Alfredo” in Rome (as Alfredo alla scrofa or Alfredo’s gallery) do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio

  4. Simple to make, yet tastes like authentic restaurant quality! Absolutely delicious!! Thank you so much for sharing.

    1. Shrimp cooks pretty fast so you could cook it in the pan first (before the sauce) in some butter (season them with some salt/pepper, too). Remove them from the pan and then make the sauce and add the shrimp at the end.

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