Creamy, elegant, yet super quick and easy FETTUCCINE ALFREDO that takes just 15-20 minutes of your time. Serve it with your favorite protein on the side or a simple salad and white wine for an amazing weeknight meal.
How was your Mother’s Day celebration at home? Honestly, yesterday made me realize that I might make Mother’s Day celebration at home a new tradition. This simple yet comforting Fettuccine Alfredo might be one to blame.
Oh, trust me when I say that this is a must-have on a weekly rotation. Why???
This alfredo pasta is SUPER quick and easy to put together and it tastes sooo good as is or with add-ins without sweating it all out in the kitchen!
What is Fettuccine Alfredo?
Legend has it that Alfredo de Lelio, a restaurant owner in Rome, once fancied a basic pasta to serve his wife using just butter and cheese. Then it became a hit at his restaurant and the rest was just history.
But the classic butter and Parmesan cheese alfredo sauce have come a long way from Italy, to Hollywood, and to the rest of the world. Instead of featuring here the traditional version of Fettuccine Alfredo, I added a couple of ingredients for an added oomph.
Fettuccine Alfredo Ingredients + Variations
Here in this homemade fettuccine alfredo recipe, I use heavy cream and butter for the sauce, garlic, and basil for added flavor, Parmesan cheese, of course, and nutmeg to top it all off.
Now, if you don’t have cream or just basically want a lighter version of the alfredo sauce, you can substitute heavy cream. You may swap it with milk, cream cheese, half and half, evaporated milk, and even almond milk. Sure there is a difference with the final result, especially with using evaporated milk, so what you can do is add more butter to make up for the lower fat content in evaporated milk.
Add-ins
You can follow this pasta recipe to a “T” and enjoy it as much as I did or throw in other stuff for added texture and flavor. Here are some of the most common add-ins that you can throw in this pasta.
- mushrooms
- spinach
- sliced chicken breast (Check out my Chicken Alfredo HERE)
- shrimp (Check out my Shrimp Alfredo HERE)
- diced cooked ham
- steamed peas or broccoli florets
How to Reheat Fettucine Alfredo?
Fettuccine Alfredo can stay up in the fridge in an airtight container for 3-5 days. It gets a little tricky though when reheated, but remember ti just take it slow and low.
To reheat, add a little bit of butter or water in the saucepan over low heat on the stovetop. Then stir it continuously to keep the sauce together. Add a bit of cream, if needed.
Can You Freeze It?
I don’t recommend freezing this pasta dish. In fact, you’ll get the most out of it when eaten right away. Sorry friend, it just doesn’t freeze that well. But if you badly need to make it ahead, you can make the sauce ahead and freeze. Then on the day of serving, thaw the sauce and pour it over a freshly cooked pasta.
What to Serve with Fettuccine Alfredo?
You know how much I love some carbs with my pasta, but don’t worry, I’ll still put other “lighter” suggestions below in case you’re carefully watching on your carbs.
- Homemade Garlic Bread
- Homemade Breadsticks
- Parmesan Crusted Baked Asparagus
- Marinated Grilled Chicken Breast
More Pasta Dishes
Can’t get enough of pasta? Check these out.
How To Make Fettuccine Alfredo
Cook the pasta according to package directions or until al dente. Reserve about 1 cup or more water. Heat up skillet or saucepan on medium heat, then add butter to the pan, followed by garlic. Saute for about 30 seconds or just until the garlic is soft and fragrant. Add basil. Turn the heat down to medium-low. Whisk in cream then add parmesan cheese and continue to whisk until smooth. Season with salt and pepper.
Drain the pasta and immediately add to the pan. Toss until coated in sauce. If the sauce is too thick, you may thin it out by adding some reserved pasta water, about 1-2 tablespoons at a time. Garnish with nutmeg, if desired. Serve immediately as a main course or with meat or salad.
Fettuccine Alfredo
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Ingredients
- 1 pound (453.59g) fettuccine pasta
- 6-8 tablespoons (84g-112g) unsalted butter
- 1-2 teaspoon (5g-10g) minced garlic
- 2 tablespoon (2.6g) chopped basil , (optional)
- 1 cup (240g) heavy cream
- 1 ½ cup (150g) grated Parmesan cheese
- ¼ teaspoon (0.5g) nutmeg , (optional, to top)
- salt and pepper to taste
Instructions
- Cook the pasta according to package directions or until al dente. Reserve about 1 cup or more water.
- Heat up skillet or saucepan on medium heat, then add butter to the pan, followed by garlic. Saute for about 30 seconds or just until the garlic is soft and fragrant. Add basil.
- Turn the heat down to medium-low. Whisk in cream then add parmesan cheese and continue to whisk until smooth. Season with salt and pepper.
- Drain the pasta and immediately add to the pan. Toss until coated in sauce. If the sauce is too thick, you may thin it out by adding some reserved pasta water, about 1-2 tablespoons at a time. Garnish with nutmeg, if desired.
- Serve immediately as a main course or with meat or salad.
Tips & Notes:
- Use freshly grated parmesan cheese as it melts easily into the sauce.
- Substitute heavy cream with milk, cream cheese, half and half, evaporated milk, or even almond milk. BUT if you want a thicker rich sauce then stick with heavy cream.
- To thicken the sauce, add a bit more Parmesan cheese into the sauce or flour.
- Garnish it with added freshly grated Parmesan cheese, if desired.
- Toss any add-ins you want into the pot after adding the pasta.
Nutrition Information:
VeeVee65 says
I have not cooked this dish using Imma’s recipe, yet. But it does sound delicious and will try it. However, I have a question. To make it healthy, Imma you suggested using zucchini spirals. How much zucchini?
Immaculate Bites says
Hi VeeVee65! You can substitute Fettuccine with zoodles (zucchini spirals) by weight of the pasta that you will use in the recipe. Thank you 🙂
swati jha says
Hey Imma
i absolutely love ur recipes… keep going
one question , what to serve wit this pasta?
love
swati
ImmaculateBites says
Hi Swati Jha! You can enjoy this pasta with a side of steammed veggies, some grilled or fried chicken and even some garlic bread :)!
Anifowose Semilore says
Hi
Can mozarella cheese be used in place of parmesan cheese
ImmaculateBites says
Hi Anifowose! The authentic Fettucine Alfredo is known for its sharp taste that comes from the parmesan cheese. Yes, you can substitute with freshly grated Mozarella cheese. It will change the taste and texture of the dish, but it will still taste delicious :). Let me know how this works out for you.
Cleo says
Imma, your recipes are the best an the only one’s i try from the internet. So easy even i can cook like a pro. Thank You!
ImmaculateBites says
Awww.. thanks Cleo :)! Carry on cooking dear!
Ines Di Lelio says
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with 2 restaurants (Mexico City and Puebla) and 2 trattorias (Mexico City and Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
IN ITALIANO
STORIA DI ALFREDO DI LELIO, CREATORE DELLE “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), E DELLA SUA TRADIZIONE FAMILIARE PRESSO IL RISTORANTE “IL VERO ALFREDO” (“ALFREDO DI ROMA”) IN PIAZZA AUGUSTO IMPERATORE A ROMA
Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con 2 ristoranti (Città del Messico e Puebla) e 2 trattorie (Città del Messico e Cozumel) sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.
Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
Ines Di Lelio
ImmaculateBites says
Hello Ines Di Lelio. Thank you so much for taking the time to share this beautiful history of the Fettucine Alfredo! The love that went into the creation of this recipe by your grandfather for your grandmother transcends time and can be tasted by everyone who cooks and eats this dish. Thank you again 🙂 !
U Ruplal says
Hi imma thank you for making life so much easier with all your delicious food recipes. My family and friends enjoy such lovly easy to make dishes. Thank you once again
ImmaculateBites says
Aww thanks U. That’s so sweet of you- glad to hear the recipes have been working out well for you. So happy you took time out to share this with us .Appreciate it!
Wendy says
Simplemente deliciosos. Saludos
ImmaculateBites says
Gracias 🙂 !
Ada says
Hello, pls just to be sure i got this….Do we substitute the heavy cream with milk or half and half or any of the others listed ?
Is heavy cream same as double cream please?
ImmaculateBites says
Hi Ada. You can substitute the heavy cream with any of the alternatives including double cream.
Michael says
Hi Imma first off I want to say I love your recipes The last one I made was the parmesan crusted baked asparagus so good and the kids loved them also and there picky I have a question in the fettucine alfredo is it 1/2 cup or 1 & 1/2 cups of parmesan cheese
Thanks
Michael
ImmaculateBites says
Hi Michael! Glad you loved the Parmesan crusted baked asparagus :)! As for this fettuccine alfredo, use 1&1/2 cups of parmesan cheese. Do let me know how it works out for you!