Fettuccine Alfredo {4 Ingredients!} – Two Peas & Their Pod

Fettuccine Alfredo – you only need four ingredients to make this creamy, buttery, and cheesy pasta dish. Fettuccine Alfredo is a classic everyone (including kids) loves, and it takes less than 30 minutes to make! 

We love pasta and I usually make my favorite Easy Marinara Sauce or Spinach Basil Pesto to go with noodles, but when I am feeling indulgent, I make Fettuccine Alfredo. It’s cheesy, creamy, and comforting. I wouldn’t recommend making it every night, but when you’re craving something rich? There’s nothing better!

Fettuccine Alfredo is a classic, creamy Italian pasta dish. It’s a favorite among kids since it’s so cheesy! It’s different from white pasta sauce, which starts with a flour and butter base. Alfredo sauce is made with Parmesan, heavy cream, and butter.

Only 4 Ingredients

Did you know you only need four ingredients for Fettuccine Alfredo? It’s true! I told you it was easy!

• Pasta – I always use classic fettuccine pasta, but you can use whatever shape you like best to go with this sauce. Spaghetti or penne pasta are good options.
• Parmesan – Since so much of the flavor comes from the cheese, I recommend the highest quality Parmesan cheese you can find! Don’t buy the Parmesan cheese in the can, visit the cheese counter at the grocery store and get the good stuff!
• Butter – I use unsalted butter but salted will work too. You can adjust the salt in the recipe, based on the butter you use and your preference.
• Heavy cream – Use heavy cream and not whipping cream. Heavy cream has more fat and makes a richer, more luxurious sauce.
• Garnish– A squeeze of lemon and a sprinkle of chopped fresh parsley are both optional additions, but I like to finish this dish off with them for a little extra flavor and brightness! I also like to top the finished pasta with extra freshly grated Parmesan. YUM!
• Add-ins– If you want to add a protein to this dish, you can add grilled chicken or shrimp.

For a dairy-free Fettuccine Alfredo, check your grocery store for vegan butter and soy or coconut heavy cream alternatives. I personally haven’t tried them, but there are options out there.

How to Make Fettuccine Alfredo

Here are some tips to help you make the best Fettuccine Alfredo!

• To keep your fettuccine from clumping together, wait until the water is boiling before adding the noodles in. Make sure you generously salt the water.
• Keep an eye on it! Give the pasta a few stirs while it is boiling to prevent the noodles from sticking together.
• Don’t add oil to the water or noodles. Oil prevents the Alfredo sauce from sticking to the pasta, which we want for this dish!
• Reserve some pasta water. The pasta water has great starchy flavor and can be added to the sauce to thin it out if your sauce gets too thick.
• Let the butter melt completely before you stir in the heavy cream.
• Cook until the sauce thickens, about 5 minutes. Stir in the parmesan cheese and let it melt.
• Toss the cooked pasta with the sauce, I like to use tongs. If the sauce is too thick, add a little of the pasta water to thin it out.

Leftovers and Freezing

You can store leftovers in the refrigerator for 3-5 days.

To best reheat your Fettuccine Alfredo, put leftovers in a microwave-safe dish and sprinkle it with a little water. Cover it with plastic wrap, cut a few small slits for steam to escape, and microwave for 90 seconds.

I recommend freezing Alfredo sauce before mixing it in with pasta! You can store Alfredo sauce in the freezer for up to 3 months.

Side Dishes

Let’s talk sides! I love serving something fresh and green next to a big bowl of Fettuccine Alfredo. Any classic Italian sides are delicious here, too!

More Pasta Recipes

Photos by Molly, Yes to Yolks.

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