Fettuccine Alfredo

Fettuccine Alfredo is a super simple recipe that you can pull off on even the busiest of weeknights. There are very few ingredients, so as always, make sure those ingredients are the best quality.

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Servers lifting fettuccine alfredo out of a stainless steel skillet.

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How to Cook Pasta

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Fettuccine Alfredo

  • Prep Time: 5 m
  • Cook Time: 25 m
  • Total Time: 30 m
  • Servings:


  • ½ pound fettucine pasta
  • ¼ cup butter
  • ½ cup heavy cream
  • 1 cup freshly grated Parmigiano-Reggiano
  • freshly ground black pepper or freshly ground nutmeg


  1. Cook the pasta according to the package directions in boiling salted water.
  2. While the pasta is cooking, put the butter and cream together in a skillet and melt the butter over low heat. Simmer gently while the pasta cooks.
  3. When the pasta is al dente, transfer the noodles using tongs from the boiling water to the skillet, bringing a little pasta water along with the noodles.
  4. Add half the cheese and swirl everything together. When the cheese has fully melted, add the remaining cheese and continue to toss and swirl, adding more pasta water as needed.
  5. Finish with a good grating of freshly ground black pepper and serve.
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Comments (24)Post a Reply

  1. 5 stars
    Thank you so much it was so good ! I never made such a wonderful Fettuccine Alfredo before You are amazing Bluejean Chef I will think of you every time i make this dish thank you from the bottom of my heart !

  2. 5 stars
    I love fettuccine and was so happy to see your simple recipe! I made this for supper one night and it was delish!! Now I can enjoy any time I want! 😋

    1. Don’t rinse the pasta – just add it straight to the sauce. If you rinse the pasta first, the sauce will have a harder time sticking to it.

  3. 5 stars
    Easy & quick to prepare… great flavor ! Loved the simplicity without sacrificing taste! A keeper for sure. Miss you Meredith on QVC, but love getting your emails full of bluejean chef recipes – have a lot of them flagged to try !

  4. 5 stars
    I made this today and I added shrimp. Yummmmmmmm! My hubby enjoyed it as well. It is now in my binder for a future meal. Hope you are doing well, Meredith!

  5. Ever since I found your recipe I have never gone back to jar sauce 🤮 this is the easiest and tastiest. I have served plain and with shrimp or chicken. Today it’s with a crab cake. Wow!! Delicious!!

  6. 5 stars
    Looks so easy! I usually add garlic to my sauce, but I will try without.
    Question for you…….
    How do I know good dry pasta from not so good dry pasta?

  7. 5 stars
    Thank you Chef – for years I was stymied with fear of this being complicated but you’re such an excellent teacher I forgot my fear and my kids ate half the pan before I even plated it properly. Thank you again. I love your teaching and recipes. God bless you!

    1. Hi Barbara, you can use Parmesan cheese instead of Parmigiano-Reggiano in this recipe. They are similar in taste.

    1. Hi Corinne. You can leave out the heavy cream if you want to, using butter, cheese and hot pasta water to create an emulsion.

  8. I learnt it without cream. Just pasta water. Parm = Alfredo,
    Grana padano/pecorino = cacio e pepe
    Will try your way. Should be richer.

  9. 5 stars
    Why did my cheese get all clumpy and rubbery? I’ve had this happen another time. What causes this?

    1. Hi Diane. This usually happens if there is too much heat when you add the cheese. Take just a little more time as you put all the ingredients together so there is a little time for things to cool slightly.

  10. 5 stars
    I finally made this before going to work…delish!! I love that it’s simple to make. I did add a smidge of garlic powder to mine. Thank you so much for all your recipes! I have all your cookbooks too.
    One day, try making Pressure Luck fettuccine too. He uses Boursin Herb cheese in his which makes it so rich. I think you would love it too. And it cooks quickly in the pressure cooker.
    What I love about your recipe is that it’s ingredients we already have. I do have a question, do you think if I don’t have the cream, I could use evaporated milk? Would that work?
    Love watching you and thank you for making cooking look so much easier!

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