These 4 Ingredients make the BEST Fettuccine Alfredo!

Claiming this is the BEST Fettuccine Alfredo is a bold statement, but it’s all I’ve been told by everyone who has ever enjoyed it. It’s not too heavy, it’s packed with flavor, and it’s ridiculously easy to make!

Early in our marriage, my husband and I loved experimenting with recipes to find things we would add to our dinner meal rotation. This was especially true when we were looking to save money and recreate, and often improve on, recipes from restaurants we had enjoyed. If we’re being honest, making food at home is ALWAYS going to be a cost savings – Especially with pasta dishes!

While we didn’t have unlimited breadsticks, soup and salad, we found a Fettucine Alfredo recipe that was better tasting and much fresher than many of the local Italian restaurants… Add in a little Frank Sinatra and we hit gold!

Years later, this recipe is a favorite with all of our kids as well and I’m pretty sure you’ll love it as well!

Jump to Recipe

First, let’s gather our Ingredients.

Here’s what we’ll need:
16oz Fettuccine
1 and 1/2cups of Heavy Cream
1 stick of Butter
2 cups Parmesan Cheese

Fill a large stock pot with water to boil the Fettuccine pasta! Cook the Fettuccini according to package directions (they’re not all the same).

_{Tip: Be sure to add a little salt and oil to the water!}

While the pasta is boiling, slice the stick of butter up into multiple pieces and spread them across a medium sized skillet. Turn on the heat and melt the butter with 1 cup of heavy cream, stirring frequently while the pasta continues to cook.

Once the pasta is ready, strain it and then transfer it back to the stock pot. Next, you’ll add in the butter and heavy cream, and stir well.

Pour in the remaining half cup of heavy cream, then slowly add the parmesan while continuing to stir until the cheese melts and the sauce thickens.

Once sauce has thickened to a desirable consistency, serve and enjoy this delicious Fettuccine Alfredo!

If you’re interested in adding a little more to pair with the Fettuccine Alfredo entrée, this dish pairs well with breadsticks or garlic bread and is such a delicious comfort food!

What inspired this Fettuccine Alfredo recipe?

As I noted above, this recipe came out of experimenting with the recreation of some of my husband and I’s favorite dishes. After testing a few flavors and techniques, and studying various other recipes, this was the one that worked the best and has since been a popular request in our families meal rotations.

Could I use other types of Pasta?

Yes! While I haven’t experimented with other pastas outside of Fettuccine for this particular recipe, I believe the Alfredo sauce would pair with any type of pasta. Keep in mind, the sauce will thicken with the addition of the cheeses, so you’ll probably want to avoid using pastas that might be too thin or too small.

My youngest son has sometimes called this “mac and cheese, but with a different pasta” – He’s not wrong, and I am sure this would be delicious to prepare with elbow pasta. As with many of my recipes, a little experimenting can go a long way in creating something and making it your own. This is the recipe that works best for my family and I (and those who’ve made it or tried it).

Want to make this Fettuccine Alfredo recipe?

If you’ve made, or are planning to make this recipe, I’d love to hear what you thought about it! Be sure to comment below and let me know what favorite part of this recipe was!