Fettuccine Alfredo

Easy Fettuccine Alfredo swaddled in a luxurious homemade Alfredo sauce on your table in 20 minutes!

This fettuccine Alfredo recipe leaves restaurant versions in the dust and will have you skipping the jars forever! The best homemade Alfredo sauce is rich, smooth and creamy, just begging to coat twirls of fettuccine OR your favorite pasta. The Alfredo sauce is made from scratch with only a handful of ingredients, namely butter, heavy cream, garlic, Parmesan and Italian spices and a few secret ingredients that truly set it apart from the rest.  Best of all, this fettuccine Alfredo is astonishingly easy, comes together in minutes, and will knock your pasta socks off!  Serve this recipe with Caesar salad, roasted Parmesan broccoli along with some buttery breadsticks for a complete meal the whole family will love!

Alfredo is one of life’s decadently delicious pleasures.  If you love Alfredo as much as we do, don’t miss Blackened Chicken Alfredo, Lemon Garlic Shrimp Fettuccine Alfredo, Roasted Shrimp and Broccoli Fettuccine Alfredo, Million Dollar Chicken Alfredo Bake, and Cajun Chicken Alfredo. If you are looking for a lighter version, I created a low-fat fettuccine alfredo called healthy Alfredo HERE.

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How to Make Fettuccine Alfredo Video

top view of fettuccine Alfredo in a bowl with freshly cracked pepper showing how creamy it is

Fettuccine Alfredo Recipe

Fettuccine Alfredo is the epitome of decadent dinner made easy. It’s ideal for special occasions or the holidays because everyone loves it, it serves a crowd, it’s quick and easy to make, the Alfredo sauce can be prepped in advance and most importantly, it’s like a warm, comforting hug that always hits the spot. 

I wanted to serve this recipe up in time for Christmas for the aforementioned reasons and because fettuccine Alfredo always reminds me of Christmas thanks to the movie, The Holiday– “Christmas Fettuccine” anyone?  It’s a big bowl of indulgent cheer that will brighten anyone’s day.  

Here’s why you’ll love this recipe:

  • The best fettuccine Alfredo recipe. You did it, you found the best recipe. The best Alfredo should be silky and creamy without any grainy Parmesan pieces, flavorful enough to cut through the rich sauce, saucy enough to generously coat the pasta and not separate within minutes.  This recipe hits all those notes and then some.  Store-bought Alfredo doesn’t even compare. 
  • Quick and easy.  Although fettuccine Alfredo looks fancy, this homemade version is on the table in less than 20 minutes!
  • Creamy and saucy.  No stingy Alfredo sauce here!  Most recipes barely have enough sauce to coat the pasta (that’s the worst!), but with a sauce this good, you’re going to want to smother the pasta, let alone drink it.
  • Lighter sauce. Don’t worry, more sauce doesn’t mean more cream.  The recipe combines heavy cream and milk plus cornstarch to thicken the sauce so it’s not overly heavy, but still plenty creamy.
  • Gourmet yet inexpensive for any occasion. This easy fettuccine Alfredo recipe in all its silky, garlicky creaminess always hits the spot whether for a casual dinner or a fancy dinner.   It feeds your family at fraction of the price of dining out.
  • Versatile.  The beauty about making your own homemade fettuccine Alfredo, is you can completely make it your own! Add chicken, blackened chicken, shrimp, sausage, or veggies.  Make it thinner, creamier, spicier, etc.   
  • Easy to double.  You can double the recipe to feed a crowd or double the Alfredo sauce for later.
showing how to make fettuccine alfredo by tossing the pasta with the Alfredo sauce

What is Fettuccine Alfredo?

Fettuccine Alfredo (Italian pronunciation: [fettut’tʃiːne alˈfreːdo]) or fettuccine al burro (“fettuccine with butter”) has come to mean fettuccine pasta tossed in a rich, smooth and creamy white sauce in the United States.  In Italy, however, it means fresh fettuccine tossed with butter and Parmesan cheese without any heavy cream.

Where is fettuccine Alfredo from?

Fettuccine Alfredo originated in Italy, although authentic Alfredo sauce differs from our Americanized version. Authentic Italian Alfredo sauce is typically made with Parmesan cheese, butter, some starchy pasta water, and salt.  The starchy water emulsifies with the cheese and butter to create the extra creamy, rich sauce – much like the technique used for cacio e pepe but with Parmigiano Reggiano instead of Pecorino Romano.

By 1922, fettuccine Alfredo had made its way to America but it wasn’t until the mid-1960s that creamy fettuccine became an American phenomenon.  In 1966, the Pennsylvania Dutch Noodle Company began marketing their dried “Fettuccine Egg Noodles” with an Alfredo sauce recipe on the box including heavy cream, Parmesan, Swiss cheese and butter.  

Over the years, restaurants followed suit, including heavy cream in their recipes.  Today, American fettuccine Alfredo is typically always made with butter, heavy cream, and Parmesan cheese. 

Who is Fettuccine Alfredo named after?

Fettuccine Alfredo is named after Alfredo di Lelio, who invented the dish in Rome in 1907.  According to accounts, Alfredo added extra butter along with Parmesan to pasta in efforts to entice his wife to eat after giving birth.  The dish was aptly named “fettuccine al triplo burro,” and later “fettuccine all’Alfredo” or “fettuccine Alfredo.” A few years later, in 1914, Alfredo opened his own restaurant, Alfredo alla Scrofa, then called “Alfredo”, which featured- you guessed it – fettuccine Alfredo!

Is this recipe authentic?

No, you have to look to Italian versions made without any heavy cream for that!  My recipe elevates Americanized versions with the addition of garlic, salt, pepper, and Italian seasonings.  It also uses both heavy cream and milk whisked with cornstarch as well as a little cream cheese to create a rich, indulgent sauce that is slightly less naughty, but every bit as creamy.  This homemade fettuccine Alfredo gets rave reviews whenever I make it!

What fettuccine is best?

You are welcome to use dried fettuccine noodles or if you really want an elevated dish, splurge on fresh fettuccine! Some grocery stores carry fresh pasta, but many do not.  Whole Foods often has fresh fettuccine in the prepared foods section where you’ll see all the fresh pasta options available that day.

up close of best fettuccine Alfredo in a skillet garnished by parsley

What you Need to Make Alfredo Sauce:

Most Alfredo sauces are made with only 3 ingredients which means they are lacking in both flavor and texture.  This recipe includes extra seasonings, cream cheese and milk to make it ultra-creamy without feeling as heavy – AKA more delicious – without taking any extra time to make – win, win!   Here’s the breakdown:

  • Butter: use unsalted butter so you can salt to taste.  If you only have salted butter, then use less salt and salt to taste after you add the pasta.
  • Garlic: fresh garlic is sautéed over medium-low heat with the garlic to infuse the sauce with garlicky goodness.  I highly suggest fresh garlic as opposed to powder in this recipe.  I use 6 cloves garlic for a real garlic kick, but use more or less depending on your garlic love.  You may substitute with 1 teaspoon garlic powder – but the real stuff is so much better.
  • Heavy cream: also known as heavy whipping cream, makes for an ultra-rich, creamy Alfredo sauce.
  • Milk + cornstarch:  allows us to make the fettuccine Alfredo “saucier” without adding another cup of cream.  The cornstarch helps thicken the milk so the sauce maintains its coveted lusciously creamy consistency.   
  • Parmesan cheese:  infuses the sauce with its fantastic salty, nuttiness. For optimal results, use real Parmigiano-Reggiano right off of the block and not any powdered or pre-shredded cheeses.  Parmigiano-Reggiano is Parmesan produced in Italy in one of the following areas: Bologna, Mantua, Modena, or Parma that has been aged for at least two years.  In the U.S. you can still find tasty “Parmesan,” but it is not regulated, and typically only aged 10 months so it’s not as flavorful/complex. 
  • Cream cheese:  is optional but it gives the Alfredo sauce extra body and makes the sauce extra smooth and creamy so it just melts in your mouth.  I also love the slight tanginess it adds.
  • Garlic: you can use fresh garlic or garlic powder depending on what you have on hand. For lazy days, I often use garlic powder but for gourmet days, I use fresh garlic.
  • Seasoning: without seasonings, all you have is bland, creamy pasta!  Salt, pepper, onion powder, Italian seasonings, red pepper flakes and nutmeg really level up the fettuccine Alfredo.

How to Make Fettuccini Alfredo

Although fettuccine Alfredo screams of an indulgent, restaurant worthy dish, it’s actually very easy to make from scratch at home in just a few minutes.  Here’s how (full recipe measurements in the recipe card at the bottom of the post):

  • Step 1: Cook pasta al dente.  Cook the pasta according to package directions in salted water. You always want to salt the water because it’s the one chance to flavor the pasta directly.   Reserve one cup pasta water to use later if needed to thin out the sauce.  Drain and toss the pasta with a drizzle of olive oil if not immediately adding to the sauce to prevent it from clumping.
  • Step 2: Sauté the garlic. Melt the butter in a large saucepan over medium heat then add the fresh garlic if using and sauté for 30 seconds.
  • Step 2:  Whisk all the ingredients but cheese together.  Whisk in the heavy cream, milk whisked with cornstarch, cream cheese and all seasonings. Cook over medium-low until melted and smooth.  This will take a few minutes for the cream cheese to melt completely. 
  • Step 3: Stir in the Parmesan.  Add the grated Parmesan cheese a handful at time in 4 batches, whisking until smooth in between each addition.
  • Step 4:  Thicken your sauce. Bring the sauce to a gentle simmer and continue to cook for about 3-5 minutes or until it starts to thicken and the Parmesan is completely melted.  If you’re using fresh garlic, don’t confuse the minced garlic for stubborn Parmesan.  
  • Step 5:  Combine.  Add the fettuccine to the Alfredo sauce and toss to combine.  Taste and season with additional freshly cracked salt and pepper to taste.
a collage showing how to make fettuccine Alfredo by 1) sautéing garlic in butter, 2) adding heavy cream to butter, 3) whisking in Parmesan, 4) adding fettuccine to sauce
twirling tongs with best fettuccine Alfredo showing how creamy it is

How to prevent grainy Alfredo and make it extra creamy

The silkiest, smoothest fettuccine Alfredo is at your fingertips if you follow these easy steps:

  • Don’t use oil.   Fettuccine Alfredo requires the high fat content of high-quality butter – more fat is the key to success. Don’t use ANY kind of oil or you’re setting yourself up for a separating disaster.   
  • Don’t use low-fat milk.   The higher the fat content, the smoother your cheese will melt/incorporate.  It’s best to use 2% milk, whole milk or evaporated milk, anything less can result in a grainy/gritty sauce.
  • Shred the cheese yourself.   Nothing will ruin you homemade fettuccine Alfredo faster than using powdered Parmesan from the green shaker can or any pre-shredded Parmesan.  Pre-shredded cheeses are coated with anti-clumping chemicals which prevent them from melting completely, leaving your sauce grainy no matter how long you cook it.  Plus, these cheeses don’t taste nearly as good!
  • Use warm temperature cheese. Leave your shredded Parmesan out for 30 minutes to an hour if you think of it.  Warm cheese melts much easier than cold cheese. If you don’t think of it, no problem!
  • Use very soft cream cheese. Soften your cream cheese to the point of almost melting, about 20 seconds in the microwave. This will ensure it melts quickly with the butter without the sauce having to get too hot before you add the Parmesan.
  • Don’t simmer the sauce.  If you simmer the cream/cream cheese mixture before adding the stabilizing Parmesan, it can break. You also don’t want the sauce too hot when you add the Parmesan or the emulsifiers and coagulants will break down and the proteins in the cheeses will clump resulting in grainy sauce. 
  • Add the cheese slowly. Add your Parmesan in multiple batches – a handful at a time so it has time to start to melt and not clump.
  • Cook until completely smooth.  If you’ve followed the above tips and your sauce appears grainy, you see specks of texture after a couple minutes, it’s likely just the garlic, the Parmesan should all be silky smooth by this point, if not, cook on.  Continue to cook until completely melted.

Tips for the best homemade fettuccine Alfredo

  • Cook pasta in salted the water.  You should always salt your pasta water – it is the one chance you have for the flavor to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference.  Use 1 tablespoon salt for 6 quarts of water.
  • Prevent pasta from clumping.  If you’re not adding the cooked pasta to the sauce right away, toss it with a little olive oil.  This will prevent it from sticking together.
  • Continue to whisk until cheese is melted.  Your cheese will not magically, instantaneously melt into glossy seduction as soon as it hits the butter/cream which is perfectly okay – it will not stay this way. Your cheese might take more or less than 5 minutes to melt depending on the actual heat of the sauce, quality of cheese and size of pan.  The important thing is to continue to whisk until the cheese has melted – as long or as little time as required.
  • Use a large enough pan.  Use a pan that is large enough to eventually hold all of the ingredients, including the pasta, with wiggle room to comfortably twirl and toss without whipping sauce everywhere.
  • Don’t make the sauce too thick.  The Alfredo sauce will thicken even more when you stir in the starchy pasta, so refrain from simmering too long or adding additional cheese to thicken it up.
  • Adjust to taste. Make this recipe your own! Add salt and plenty of freshly grated cracked pepper, red pepper or Italian seasonings to taste.
  • Add the pasta in increments.  It’s easier to stir and coat the fettuccine evenly if you add it a little at a time.
  • Make and serve right away.  Fettuccine Alfredo is best served right away because it continues to thicken and becomes less creamy as it comes to room temperature.  If you’re not ready to serve the pasta immediately, wait to add the pasta, then reheat and thin the sauce as needed before adding the fettuccine.  
homemade fettuccine Alfredo in a bowl with a fork

How do I prevent the sauce from breaking?

A common problem with Alfredo Sauce is it separating, but it is easy to fix!  Here’s how:

  • Whisk, don’t stir.  Instead of stirring the sauce with a spoon/spatula, whisk it together.  Whisking helps emulsify the butter and cream.   
  • Don’t overheat the sauce.  A gentle simmer over medium-low or low is just fine, but you don’t want to bring the sauce to a boil or the high heat can break the emulsion and the sauce will separate and/or become grainy.

recipe variations:

This homemade fettuccine Alfredo recipe is mesmerizing in its simplicity or an excellent springboard for all sorts of variations. Here are just a few ideas

  • Use a different pasta: swap in any pasta, either long spaghetti, medium-short sturdy pastas such as penne, fusilli, rotini etc. or ravioli or tortellini.  You can use classic pasta, whole-wheat pasta, gluten free pasta.
  • Add chicken:  stir in leftover chicken, rotisserie chicken or blackened chicken.
  • Add bacon:  cook the bacon, remove with a slotted spoon and use some of the bacon grease instead of butter if desired.  Add the cooked and crumbled bacon at the end of cooking.
  • Add seafood:   sautéed shrimp, blackened shrimp, buttery salmon, or crab pair particularly well with fettuccine Alfredo.
  • Add sausage:  ground Italian sausage or andouille sausage are fantastic in the creamy sauce. 
  • Add cheese: mix up the flavor profile by using half Parmesan and half Pecorino Romano (this is what they do at Olive Garden) add mozzarella, Gruyere, Gouda, or Asiago.
  • Fresh garlic:  sauté 2-4 minced garlic cloves in the butter instead of garlic
  • Add flavorings: add a splash of lemon juice or pesto.
  • Add sun-dried tomatoes: purchase the sun-dried tomatoes in a jar packed in oil, not water, located near the olives or pickles at your grocery store. Rinse about ½ cup sun-dried tomatoes, pat dry, chop and sauté with the garlic. 
  • Add fresh or fire roasted diced tomatoes:  you can sauté chopped fresh Roma tomatoes in the butter or stir in fire roasted diced tomatoes with the cream. 
  • Add vegetables:  add any chopped vegetables such as steamed broccoli, zucchini, bell peppers, asparagus, green beans, cherry tomatoes etc. and sauté them in in the butter until crisp tender or stir in frozen, thawed petite peas at the end of cooking.  You can also add roasted vegetables directly to the pasta at the end of cooking. Adding volume in vegetables means you might want to decrease the amount pasta so it’s not spread too thin. 
  • Add mushrooms:  pan fry sliced baby Bella mushrooms, remove from the skillet then add back to the sauce at the end of cooking. Check out my mushroom chicken recipe to see exactly how I cook perfectly caramelized mushrooms.
  • Add greens:  stir in spinach or kale directly into the pasta to wilt.
  • Spice it up: add additional red pepper flakes or cayenne pepper to taste.  You can also swap the Italian seasonings for Cajun seasonings.
  • Add lime: add 1-2 tablespoons lime juice for more of a Cajun flair and swap the Italian seasonings for Cajun seasonings.

Frequently Asked Questions:

  • How to make Alfredo Sauce with milk instead of cream? Heavy cream is a quintessential ingredient to the best homemade fettuccine Alfredo.  But if you would like to cut some calories so you can enjoy Alfredo more often, I get it!  To use all milk instead of part heavy cream, add 1/3 cup all-purpose flour to the butter and cook for 2 minutes before whisking in 3 ½ cups milk and the rest of the ingredients.  You can also use 3 tablespoons cornstarch whisked into the 3 cups milk but this doesn’t create as rich of a sauce as flour. Keep in mind, that fat = flavor, so all milk won’t create quite as a flavorful, decadent, or creamy, melt in your mouth consistency.
  • How to make Alfredo Sauce with half and half instead of heavy cream?  Swap the 3 ½ cups liquid with 3 ½ cups half and half.   Whisk 2 tablespoons cornstarch into the half and half before adding to the saucepan.
  • How to make Alfredo Sauce without cream cheese?  You can absolutely make this recipe without cream cheese; you’ll just want to simmer the sauce a little longer to thicken it up more.  
  • How to thicken Alfredo sauce?  You can control the thickness of your Alfredo sauce by how long you simmer the sauce.  The less time you simmer the sauce, the thinner it will be.   The longer you simmer the sauce, the thicker it will be.  If you would still like it thicker after simmering, then make a slurry by whisking 2 tablespoon milk with ½ tablespoon cornstarch, then slowly whisking the slurry into the sauce then simmering until thickened to your desired consistency.  If your sauce still isn’t as thick as you’d like, then repeat the slurry.
  • How do I thin the fettuccine, Alfredo? If at any time the Alfredo sauce gets too thick, just add a little splash of the reserved pasta water to loosen it up.
  • How many cups does the Alfredo yield? The Alfredo sauce makes about 3 ½ cups, so it’s perfect to coat 16 ounces of cooked pasta. It is also easy to double.  If not using the sauce right away, store it in an airtight container and reheat over medium heat, stirring in additional milk as needed to adjust consistency.
  • How do I add flavor to Alfredo sauce? While Alfredo is rich and creamy, sometimes it can be a little bland.  In addition to nutty Parmesan cheese, the recipe is seasoned with pepper, garlic powder, Italian seasonings, a pinch of red pepper flakes and a smidge each of nutmeg.  The nutmeg adds a beautiful nutty warmth.
  • How do you know when pasta is done?  The only way to know when your pasta is done is to taste it!  I remove a strand of pasta with a slotted spoon, rinse it in cool water and then taste.  Don’t be tempted to bite into pasta straight from the boiling pot-you will burn your tongue! 
  • How do I prevent overcooked fettuccine Alfredo? I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it. Once the pasta is cooked, strain and rinse it in cold water if not immediately adding to your pasta to prevent it from continuing to cook.
  • Can I add fresh herbs?  Yes!  If you would like to use fresh instead of dried herbs, use three times the amount and toss them in at the very end so they don’t lose potency.
  • Is this recipe gluten free?  The Alfredo sauce is gluten free because it is not made with a roux as written.  Traditionally pasta, however, does include gluten.  To make this recipe gluten free, use your favorite gluten free pasta. 
  • Is Alfredo Sauce cheese?  This is a cheese-based sauce that is rich in flavor. It does not harden like a cheese though.
top view of fettuccine Alfredo in a bowl with freshly cracked pepper showing how creamy it is

HOW TO STORE AND REHEAT fettuiccine ALFREDO

  • How long does fettuccine Alfredo last in the fridge? Transfer to an airtight container and store in the refrigerator for 4-5 five days. 
  • Can you freeze fettuccine Alfredo Sauce?  I do not recommend freezing.  With a cream, butter, and cheese-based sauce, it is destined to become grainy when thawed.
  • How to reheat fettuccine Alfredo?  I would avoid the microwave, if possible, because it makes the sauce separate so it becomes oily instead of creamy. Of course, you can use the microwave, just be prepared for the separation. Instead, I recommend reheating low and slow on the stovetop, stirring frequently. You may want to add a splash of milk if the pasta seems dry.

Making Ahead of Time

Fettuccine Alfredo can be prepared completely ahead of time, but it is best if the components are made and then combined just when ready to serve.

  • Pasta:  can be cooked al dente, drained, cooled and tossed with oil to prevent it from clumping.  Store in an airtight container in the refrigerator until ready to toss with the pasta.
  • Alfredo sauce:  can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator.  
  • Combine:  when ready to eat, reheat the Alfredo sauce over medium-low heat until warmed through, adding milk as needed to thin to desired consistency.  Add the fettuccine and cook over low until warmed through.

make it a complete meal

Feel free to serve this easy fettuccine Alfredo recipe with a simple side of breadsticks and a big green salad or we love it with any of the following:

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a fork full of easy homemade fettuccine Alfredo

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top view of fettuccine Alfredo in a bowl with freshly cracked pepper showing how creamy it is

Fettuccine Alfredo

This fettuccine Alfredo recipe leaves restaurant versions in the dust and will have you skipping the jars forever! The best homemade Alfredo sauce is rich, smooth and creamy, just begging to coat twirls of fettuccine OR your favorite pasta. The Alfredo sauce is made from scratch with only a handful of ingredients, namely butter, heavy cream, garlic, Parmesan and Italian spices and a few secret ingredients that truly set it apart from the rest.  Best of all, this fettuccine Alfredo is astonishingly easy, comes together in minutes, and will knock your pasta socks off!  Serve this recipe with Caesar salad, roasted Parmesan broccoli along with some buttery breadsticks for a complete meal the whole family will love!
Servings: 4 -6 servings
Prep Time: 5 minutes
Cook Time: 12 minutes

Ingredients

  • 1 pound fettuccine
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced (1 ½ TBS) (may sub 1 tsp ground)
  • 2 cups heavy whipping cream
  • 1 1/2 cups milk (2 percent milk or whole milk)
  • 1 tablespoon + 1 teaspoon cornstarch
  • 2 ounces cream cheese, very soft (optional for even thicker, creamier)
  • 1 tsp EACH dried basil, dried parsley
  • 1/2 tsp EACH onion powder, dried oregano, salt, pepper
  • 1/4 teaspoon red pepper flakes (will not make it spicy)
  • 1/8 teaspoon ground nutmeg (optional)
  • 1 1/2 cups FRESHLY grated Parmesan cheese (Parmigiano Reggiano is best)

Instructions

  • Cook fettuccine al dente in salted water according to package directions. Reserve 1 cup pasta water, drain and toss the pasta with a drizzle of olive oil if not immediately adding the pasta to the sauce (prevents it from clumping).
  • Melt the butter in a large saucepan over medium heat. Meanwhile, whisk the milk with the cornstarch until completely smooth. Add the garlic to the melted butter and sauté for 30 seconds.
  • Whisk in the heavy cream, milk/cornstarch, cream cheese and all seasonings. Reduce heat to medium-low and cook until melted and smooth.
  • Add the grated Parmesan cheese a handful at time in 3-4 batches, whisking until smooth in between each addition.
  • Bring the sauce to a gentle simmer and continue to cook for about 3-5 minutes or until it starts to thicken and the Parmesan is completely melted. Keep in mind it will continue to thicken once it cools slightly and when you add the pasta.
  • Add the fettuccine and toss to combine (if you're not serving immediately, wait to add the pasta). If at any time the Alfredo sauce gets too thick, just add a little splash of the reserved pasta water to loosen it up.
  • Taste and season with additional freshly cracked salt and pepper to taste (we like both). Garnish with fresh parsley if desired. Serve immediately.

Video

Notes

*See post for lots of tips and tricks and recipe variations!

HOW TO STORE AND REHEAT 

  • Storage:  Transfer to an airtight container and store in the refrigerator for 4-5 five days.
  • To reheat:  I would avoid the microwave, if possible, because it makes the sauce separate so it becomes oily instead of creamy. Of course, you can use the microwave, just be prepared for the separation. Instead, I recommend reheating low and slow on the stovetop, stirring frequently. You may want to add a splash of milk if the pasta seems dry.

Making Ahead of Time

Fettuccine Alfredo can be prepared completely ahead of time, but it is best if the components are made and then combined just when ready to serve.
  • Pasta:  can be cooked al dente, drained, cooled and tossed with oil to prevent it from clumping.  Store in an airtight container in the refrigerator until ready to toss with the pasta.
  • Alfredo sauce:  can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator.  
  • Combine:  when ready to eat, reheat the Alfredo sauce over medium-low heat until warmed through, adding milk as needed to thin to desired consistency.  Add the fettuccine and cook over low until warmed through.

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2 Comments

  1. Alicia says

    Loved this recipe! Super easy, quick, and came out delicious! Thanks for another great recipe! 🙂

    • Jen says

      You’re so welcome, thanks for being the first to review this recipe!

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