To Die For Fettuccine Alfredo

This rich and creamy fettuccine Alfredo recipe is easy enough for beginner cooks, but it’s impressive enough for company. 

How to Make ​​Fettuccine Alfredo

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Fettuccine Alfredo Ingredients

These are the simple ingredients you’ll need to make this fettuccine Alfredo recipe: 

• Pasta: Of course, you’ll need fettuccine pasta. 
• Butter: This Alfredo sauce starts with two sticks of butter. 
• Cream: The rich sauce calls for almost a cup of heavy cream. 
• Seasonings: The fettuccine Alfredo is simply seasoned with salt, pepper, and garlic salt.
• Cheese: You’ll need Romano and Parmesan cheeses. 

How to Make Homemade ​​Fettuccine Alfredo

Here’s a brief overview of what you can expect when you make homemade fettuccine Alfredo:

1. Cook the pasta.
2. Melt the butter and cream together on the stove, season, and stir in the cheese.
3. Toss the pasta in the cheese sauce. 

What to Serve With ​​Fettuccine Alfredo

Looking for serving inspiration? We’ve got you covered:

• Appetizers: Balsamic Bruschetta, Toasted Garlic Bread, Fried Stuffed Squash Blossoms 
• Mix-ins: chicken, shrimp, sausage, green peas, broccoli, mushrooms
• Side dishes: Classic Restaurant Caesar Salad, Gourmet Mushroom Risotto, Classic Tossed Salad

How to Store ​​Fettuccine Alfredo

Store your leftover fettuccine Alfredo in an airtight container for up to three days. Reheat gently in the microwave or on the stove.

Allrecipes Community Tips and Praise

“I love this recipe,” says MopacRR. “I used canned tomatoes this last time because I was out of fresh ones. Turned out great! I’ve used shrimp with it too. I also like to add bacon crumbles.”

“It is so easy to make and is finished in under an hour,” according to Ella Hertzfeld. “Along with the pasta, we enjoy it with a side salad, some garlic bread, and some grilled chicken.”

“This recipe is amazing,” raves Cortney Scott. “I will certainly be making this again! It went perfectly with shrimp and broccoli!”

Editorial contributions by Corey Williams

Ingredients

• 24 ounces dry fettuccine pasta
• 1 cup butter 
• ¾ pint heavy cream
• salt and pepper to taste
• 1 dash garlic salt
• ¾ cup grated Romano cheese
• ½ cup grated Parmesan cheese

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Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2. Melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt. Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened.
3. Add cooked pasta to sauce and toss until thoroughly coated; serve immediately.