I hadn’t whipped up a batch of Fettucine Alfredo in at least three years. I remember living in a specific home in southern California when I frequently cooked this dish. My daughter turns three tomorrow and she was born in a different house than the one I lived in when I last cooked this for dinner. Therefore, I have not cooked this amazingly delicious dish is more than 3.5 years. It was definitely past due as I absolutely adore the taste of freshly cooked fettucine Alfredo. If you’re a pasta lover, you’ll love my Shrimp Scampi, Creamy Spaghetti Carbonara, Vegetarian Lasagna, and Italian Pasta Salad recipes!
Something about the thick, creamy Alfredo sauce won me over decades ago when I first was fortunate enough to taste this incredible pasta dish. Eating it today made me so nostalgic about Italy and all Italian dishes, which, if you haven’t been and love to eat, you need to go. I can’t say enough amazing things about Italy, the culture, the food, and the freshness that goes into every dish you will eat in such a beautiful country. This dish is perfect for the family, is vegetarian, and contains only seven ingredients! My easy recipe calls for fettucine noodles, butter, heavy cream, Parmesan, salt, pepper, and parsley for garnish. Feel free to add cooked chicken breast chunks or shrimp on top.
Where did Fettucine Alfredo Originate?
Fettucine Alfredo was born in Italy as you might guess. Gusti d’Italia’s article reported that Chef Alfredo di Lelio created the sauce in Rome back in 1914, and served it at his restaurant, aptly named Alfredo’s. The original fettucine alfredo dish was fettucine al burro, which is fettucine with a butter and Parmigiano-Reggiano cheese blend.
The dish was brought to America from Italy via two silent film movie stars who discovered it while honeymooning in Rome. As soon as they returned to Hollywood, they shared the details of their newly beloved dish with their friends, starting a new trend in southern California, and ultimately the United States.
The biggest issue with Americans producing it was the weak-tasting butter and parmesan. Italian ingredients are known for being fresh and rich, full of much more flavor than the cheap American ingredients and additives.
Unfortunately, today, grocery stores and retailers sell pre-made jars of Alfredo sauce, thickened with cornstarch or flour, which is a far turn from the fresh ingredients once served at Alfredo’s restaurant in Italy. Making this dish fresh once a great while is worth the extra calories. Just try to avoid buying the pre-made sauces on the supermarket shelf.
This is the most delicious Fettucine Alfredo recipe I’ve ever made. My husband agreed that it was 100 percent spot on with every ingredient and the amount used. I have to agree with him here—it was absolutely mouthwatering! I will surely be having seconds tonight!
How to make the best Fettucine Alfredo
STEP 1: Cook the fettucine according to the package directions. Strain the noodles and set aside.
STEP 2: Meanwhile, melt the butter in a medium saucepan over low-medium heat. Add the heavy cream, stirring constantly. Let the mixture bubble and thicken for 2-3 minutes.
STEP 3: Add the parmesan, continuing to stir to thicken the sauce, for 5-7 minutes. Add salt and pepper to taste.
STEP 4: Remove from heat and mix in with the cooked pasta. Stir until all noodles are coated with the sauce. If your sauce is too thick and won’t coat the pasta, then slowly add 1 tablespoon of water at a time until the desired consistency is achieved. Garnish with parsley.
Is there a gluten free version?
Use gluten free fettucine for a gluten free recipe.
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Final Thoughts
Finally, if you make this Fettucine Alfredo, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Fettucine Alfredo
Equipment
Ingredients
Instructions
- Cook the fettucine according to the package directions. Strain the noodles; set aside.
- Meanwhile, melt the butter in a medium saucepan over low-medium heat. Add the heavy cream, stirring constantly. Let the mixture bubble and thicken for 2-3 minutes.
- Add the Parmesan, continuing to stir to thicken the sauce, for 5-7 minutes. Add salt and pepper to taste.
- Remove from heat and mix in with the cooked pasta. Stir until all noodles are coated with the sauce. If your sauce is too thick and won’t coat the pasta, then slowly add 1 tablespoon of water at a time until the desired consistency is achieved. Garnish with parsley.
- If you make this, don't forget to leave a rating!
Nutrition (per serving)
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