Easy Homemade Fettuccine Alfredo is creamy, comforting, and made from scratch in about 20 minutes. It’s made with a handful of simple ingredients, is perfect for busy weeknights, and comes together faster than takeout.
This Easy Homemade Fettuccine Alfredo is the kind of dinner you’ll turn to again and again. It’s rich and creamy, with a velvety cream sauce that coats every strand of pasta.
It comes together in about 20 minutes using ingredients you likely already have on hand. Whether you're cooking for a busy weeknight or just craving cozy comfort food, this quick stovetop Alfredo delivers all the flavor of your favorite restaurant version, without the wait or the takeout bill.
How to make easy, homemade fettuccine alfredo
Step 1: Cook fettuccine to al dente according to package directions.
Step 2: Meanwhile, in a saucepan, melt butter over medium-low heat.
Step 3: Stir in the cream, ½ cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg.
Step 4: Cook and stir over medium-low heat until a thermometer reads 160°F. If you find that the sauce is coming up in temperature too much, turn the heat to low. It's better to cook it over lower heat than risk it boiling and separating.
Step 5: Drain fettuccine toss with Alfredo sauce and the remaining Parmesan cheese. If desired, sprinkle with parsley.
Tips
- Protein: You can add leftover grilled or roast chicken to the sauce along with the noodles.
- Doubling: You can easily double this recipe. Simply hover over the servings above the ingredients and adjust the servings to 8 to give you the doubled ingredient amounts.
Serving suggestions
I like to serve fettuccine alfredo with a fresh green salad and garlic bread. Sauteed garlicky greens also go well with the pasta.
Storage
Store any leftover fettuccine alfredo in an airtight container in the refrigerator. It will keep for 2-3 days when properly stored.
If you're planning to make extra to reheat, I recommend keeping the sauce and the noodles separate until ready to serve.
More easy pasta recipes!
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Easy Homemade Fettuccine Alfredo
Equipment
- Large skillet
Ingredients
- 8 ounces uncooked fettuccine
- 6 tablespoons butter
- 2 cup heavy whipping cream
- ¾ cup grated Parmesan cheese divided
- ½ cup grated Romano cheese
- 2 large egg yolks lightly beaten
- ¼ teaspoon salt
- Pinch black pepper
- Pinch ground nutmeg
- Minced fresh parsley optional
Instructions
- Cook fettuccine to al dente according to package directions.8 ounces uncooked fettuccine
- Meanwhile, in a saucepan, melt butter over medium-low heat.6 tablespoons butter
- Stir in the cream, ½ cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg.2 cup heavy whipping cream, ½ cup grated Romano cheese, 2 large egg yolks, ¼ teaspoon salt, Pinch black pepper, Pinch ground nutmeg
- Cook and stir over medium-low heat until a thermometer reads 160°F. Do not bring to a boil as the sauce will curdle.
- Drain fettuccine toss with Alfredo sauce and the remaining Parmesan cheese.
- If desired, sprinkle with parsley.
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