Fettuccine Alfredo is one of the most basic and delicious pasta recipes. It couldn't be easier to make! This recipe is a little nontraditional (there's heavy cream) but it's just as easy to whip up as the rest. In fact, it's so easy you can memorize it! Half a cup butter, cheese, and cream is all you need to make this luscious sauce.
What is Fettuccine Alfredo?
Tracing back to 15th century Rome, this dish quickly became popular throughout Europe, and later America. In the beginning, the sauce was comprised solely of butter, Parmesan, and pasta water. Nowadays, there are all sorts of interpretations of the original recipe. Some add cream, some add more cheeses and herbs, and many add meat or fish.
What can I serve this with?
Shrimp Alfredo and Chicken Alfredo are two of the most popular types of Alfredo dishes—both delicious and hearty adaptations on the original. Steak or salmon would also be delicious, but quite heavy. If you're looking for something on the lighter side, try folding halved grape tomatoes and fresh spinach into the hot pasta before serving.
INGREDIENTS
kosher salt
1 lb. Fettuccine
1/2 c. Farmer's All Natural heavy cream
1/2 c. Royal Crest butter
1/2 c. freshly grated Parmesan, plus more for sprinkling
Freshly ground black pepper and salt to taste
2 tbsp. chopped parsley
DIRECTIONS
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve about 1 cup of pasta water then drain.
Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until the butter is melted and the cream is heated through. Whisk in Parmesan and season with salt and pepper.
Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediately.
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