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A plate of fettuccine alfredo with a fork resting on a spoon.

Easy Homemade Fettuccine Alfredo

This rich and creamy fettuccine Alfredo is made from scratch in just 20 minutes—perfect for quick, cozy weeknight dinners.
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Course: Main Course
Cuisine: American, Italian
Keyword: easy homemade fettuccine alfredo, fettuccine alfredo recipe, homemade fettuccine alfredo
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Calories: 929kcal
Author: Kate Dean

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.

Notes

Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 929kcal | Carbohydrates: 47g | Protein: 23g | Fat: 74g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 354mg | Sodium: 807mg | Potassium: 312mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2653IU | Vitamin C: 1mg | Calcium: 414mg | Iron: 2mg