Fettucine Alfredo

Total Time:
25 min
10 min
15 min

4 to 6 servings

  • 1 pound dried fettucine
  • 6 tablespoons unsalted butter
  • 1 shallot, minced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh parsley, for garnish, optional

Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

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Pairs Well With

Rich, buttery white wine

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4.7 302
Great Alfredo sauce and a great vessel to adopt to your choosing. I tried it exactly like the recipe the first time and loved it. The second time I added some gorgonzola cheese and used less parm and it was delicious with pasta and steak. Definitely a keeper. item not reviewed by moderator and published
I followed the recipe exactly. This was too thick and just ok. Reminded me of the knorr pasta sides. item not reviewed by moderator and published
I do not understand how people can make multiple changes to a recipe, and then proceed to give the recipe a 5-star rating. This does not help anyone. Please...If you make changes to a recipe, by all means share your changes in the review, but give the recipe a rating that reflects the original...and the ways in which it was lacking. As for my rating of this sauce....everyone in my family thought the cup of heavy cream made it too rich. Next time I will sub out half n half and some whole milk. I liked the taste of the shallot. It is important to cook it slowly in the butter first though, to make sure it does not brown. item not reviewed by moderator and published
Tasty and easy! More than likely, these ingredients are already your pantry and fridge making this a no hassle dish. I added frozen peas and garnished it with crispy prosciutto on top. Delicious! item not reviewed by moderator and published
The best Alfredo sauce out there. I usually substitute the shallot for 1/4 minced sweet yellow onion, and then add 2 cloves garlic as well. The way the sauce comes together, its imperative to follow the steps in order. If not, the sauce will be lumpy with the Parm Reg cheese.This is my go to for dinner when I need something quick. I always add broccoli with garlic, lemon and Olive oil s&p tt on the side. item not reviewed by moderator and published
Easy. Delicious. Never buying it in a jar again. item not reviewed by moderator and published
I love Alfredo and have eaten a lot of it and I have to say this rates right up there with the best! Yes, it was a little thick so you can thin it with some pasta water if you desire. The flavor was great and I also recommend doubling the recipe. I have a family of 4 and by doubling it we had just enough left for 2 average sized lunches. item not reviewed by moderator and published
Excellent! So easy and so delicious! Family favorite! item not reviewed by moderator and published
I will try this one. Funny that its NOT an Italian dish lol. Still great though. Try Fettucine in Bianco. item not reviewed by moderator and published
This recipe is AMAZING! The only changes I made was adding two cloves of garlic to the shallot, and I added 3 tablespoons of flour after the shallots and garlic were done cooking for a few minutes to ensure a thick alfredo sauce. My husband and I both prefer it that way. I also added all the cheese to the cream at the end to melt it all in and then tossed it with the pasta. We served with veggies and roasted chicken breast! It was SO good. I think next time we will add cajun seasoning and make it a cajun alfredo dish with bell peppers and what not. item not reviewed by moderator and published
So what is this mystery recipe site where people rate the recipe without making multiple changes? I'm just curious because I have never seen anything resembling your retentive fantasy. Here is a tip that might help. Relax, breathe, read the reviews, and make your decision to try or not to try a recipe AFTER reading the reviews. item not reviewed by moderator and published
It actually IS an italian dish. This is simply an americanized version of the italian dish. Do you make the same pretentious comments about pizza? item not reviewed by moderator and published
Food Nazi. item not reviewed by moderator and published

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