Fettucine Alfredo

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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
Directions

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
Chardonnay

Rich, buttery white wine

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    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.
    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!
    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.
    Easy. Delicious. Never buying it in a jar again.
    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.
    Excellent! So easy and so delicious! Family favorite!
    I will try this one. Funny that its NOT an Italian dish lol. Still great though. Try Fettucine in Bianco.
    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.
    Good basic sauce. 4 Tbsp butter vs. 6. I omitted the shallot and used 3 crushed garlic cloves. Added the cream and reduced and added the salt and white pepper instead of black. I added the parm to the sauce and kept stirring as it melted. I then added a pinch (1/8 teaspoon + or -) of freshly ground nutmeg when adding the parm. Excellent! Exactly how restaurants whip up an alfredo
    Who knew delicious, restaurant worthy sauce was so easy?! I left out the shallot since my husband doesn't care for them. I added a whole pint of heavy cream, garlic powder, and a bit more cheese. Very delicious! Easy to change up for whatever you're in the mood for.
    It was tasty but a whole shallot seemed to be a little too much for our taste. Next time I'd use half the amount of shallot. Regardless, quick, easy and tasty.
    Excellent! I made this for myself but made the whole recipe so I have extra sauce leftover. I served it with crab ravioli and it was so good I overate! I used finely chopped onion instead of shallot and a minced clove of garlic. I added the Parmesan to the cream sauce at the end and rather than tossing the sauce with the pasta, I served it over the top. Delicious!
    perfect, just what I needed for my spinach ravioli!
    great added a bit of chicken , Just my preference but great taste..........
    I liked this recipe a lot. It has simple ingredients that can be substituted for others easily. It can be adjusted if you like it cheesier or creamier or more seasoned. The first time I made it I didn't have shallots so I used garlic. I used exact measurements and for me it was more cheesy than creamy. The taste was great. But for me the reason I love fettuccine so much is the creaminess and texture. So the next time I made it I added an extra half cup of half and half. I decreased the amount of Parmesan to about 3/4 cup and instead of mixing them into the pasta at the end, I simmered them in with the butter cream sauce for 2 min. By doing this the end result was each noodle was coated with pasta as opposed to the cream and cheese separating and not really coating the pasta, which led to not so great leftovers. Second time around the leftovers heated well and tasted great. My kids and husband loved it.
    I really liked this recipe. I doubled the sauce and added a lot more parmigiana reggiano. I also added a clove of garlic to the butter and used half and half instead of cream and it turned out great.
    This recipe is delish. I love how easy this recipe is. Simple ingredients. Yummo!
    Yum!!! I added a pound of grilled sliced chicken and 2 cups of cooked broccoli just before adding the sauce to the noodles. I also made 1.5 times the sauce to allow for the extra ingredients. It worked beautifully. This definitely beats store bought, hands down, and it was so easy, why not make it yourself? This is now my go to Alfredo. :
    This dish was great! I added 1 extra cup of cream and shrimp. I have a family of 4, but we couldn't eat it all. It does make a lot, and there was a lot of left-overs. I would suggest cutting the receipe in half; it doesn't store well and wasn't so great the next day. I would, however, definitely make this again and shared the receipe with a number of my co-workers.
    I thought this was very good. Just as good as any alfredo sauce I've had at a restaurant. I used half and half and onion instead of shallot, its what I had on hand.
    Delicious!
    Yummy Yummy!!! This dish was so easy to make and full of flavor. I added diced chicken to make a complete meal. Because my dh love cheesy fettucine alfredo, next time I may add more parmigiano-reggiano. So easy to make - Perfect recipe......
    Simply delicious and light (yes, light Fetuccine Alfredo. I used an 8.2 oz. box of Cipriani tagliarelle for the pasta and the amount of sauce nicely covered the pasta. My husband says that this recipe is a keeper and I loved it, too. Thank you so much, Emeril!
    Delicious, deep flavor. I also added chicken. Will definitely be making this again!
    Loved it!
    Excellent...have tried other recipes this was easy, flavorful and great use for leftover roasted chicken. I didn't have heavy cream so I used half & half and the sauce was still nice and creamy. My daughter even ate it and requested I make it again and she is super picky!
    Goog basic Alfredo base. I tossed the finished Alfredo with sautéed shiitake mushrooms and sautéed pancetta. Delicious
    Easy and delicious! I made the sauce tonight substituting Italian cheese mix for the parmigiano and onions with a touch of garlic in lieu of the shallot to top portobello mushroom ravioli. Emeril rarely disappoints and this is another great recipe. Restaurant quality.
    I doubled the recipe and added sauteed chicken and steamed broccolli. It was a hit!
    Simply amazing! I added grilled chicken which made it even better!
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