Best Homemade Fettuccine Alfredo Recipe

Fettuccine Alfredo is one of Italy’s most beloved culinary exports, captivating pasta lovers worldwide with its rich, velvety sauce and satisfying simplicity. This iconic dish combines tender ribbons of pasta with a decadent butter and cheese sauce that has evolved dramatically since its humble beginnings in early 20th century Rome.

Futticcine alfredo gained international fame when American tourists Mary Pickford and Douglas Fairbanks visited Alfredo’s restaurant in the 1920s, fell in love with the pasta, and introduced it to Hollywood’s elite upon their return.

Traditional vs. American-Style Preparation

The Authentic Italian Method

Traditional Italian Fettuccine Alfredo requires just three ingredients:

Fresh fettuccine pasta
High-quality unsalted butter
Freshly grated Parmigiano-Reggiano

The magic happens through a technique called “mantecatura” – vigorously tossing hot pasta with butter and cheese to create a smooth emulsion without adding cream.

The American Evolution

The American version that most people recognize today incorporates heavy cream, creating an even richer sauce. This adaptation developed when Italian immigrants faced difficulty finding authentic Italian cheeses in America. Additional ingredients often include:

Garlic
Nutmeg
Black pepper
Various herbs

In this article I’ll be sharing with you my special homemade fettuccine alfredo recipe that tastes s traditional and very enjoyable as ever.

Best Homemade Fettuccine Alfredo Recipe

The best homemade fettuccine alfredo recipe on the internet, that shows you how to achieve the best fettuccine alfredo experience.

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Prep Time 10

Cook Time 15

Course Main Course

Cuisine Italian

Servings

Calories 650 kcal

Equipment

Large pot for boiling pasta
Large skillet or saucepan
Wooden spoon or spatula
Measuring cups and spoons
Grater (for Parmesan cheese)
Tongs (for tossing pasta)

Ingredients

For the Pasta:

12 oz 340g fettuccine pasta
4 cups water for boiling
1 tbsp salt

For the Alfredo Sauce:

4 tbsp unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
2 cloves garlic minced (optional for extra flavor)
½ tsp salt adjust to taste
½ tsp black pepper
¼ tsp nutmeg optional, for depth of flavor
½ cup pasta water reserved

For Garnish:

Fresh parsley chopped
Extra Parmesan cheese

Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil.
Cook the fettuccine according to the package instructions until al dente.
Reserve ½ cup of pasta water, then drain the pasta and set aside.

Prepare the Alfredo Sauce:

In a large skillet over medium heat, melt the butter.
Add the minced garlic (if using) and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and stir continuously. Let it simmer for 2-3 minutes.

Add the Cheese:

Lower the heat and gradually whisk in the grated Parmesan cheese until melted and smooth.
Season with salt, black pepper, and nutmeg (if using).

Combine Pasta and Sauce:

Add the cooked fettuccine to the skillet and toss to coat in the sauce.
If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.