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overhead view of bowl of fettuccine pasta topped with parsley beside a fork
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5 from 2 votes

Fettuccine Alfredo Recipe

This easy three ingredient Fettuccine Alfredo Recipe is made with a classic sauce using butter and Parmesan cheese that melts to be combined with cooked fettuccine noodles for a rich and creamy pasta recipe.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: fettuccine alfredo
Servings: 4
Calories: 532kcal


  • 12 ounces fettuccine pasta
  • 4 tablespoons butter, cubed
  • 1 cup parmesan cheese, grated


  • In a large pot, cook the 12 ounces fettuccine pasta according to the package instructions until the pasta is al dente. Reserve 2 cups of the water prior to draining the pasta and set this aside.
  • Using the same large pot that you cooked the pasta in pour in 1 cup of the pasta water that you set aside. Turn to a low simmer and stir the 4 tablespoons butter until it melts and then slowly add in the 1 cup grated parmesan cheese.
  • If you would like a thinner sauce, then add in more of the reserved pasta water. Once the butter and cheese have melted, toss in the pasta, and stir until the noodles are thoroughly coated.
  • Immediately remove the fettuccine alfredo from the heat. Serve topped with more freshly grated parmesan and some salt and pepper to your preference. Enjoy!


  • For a thicker sauce, add less pasta water. For a thinner sauce, add more pasta water. I would begin by adding in ½ cup at a time until your desired consistency is reached.
  • Before serving, top with some freshly grated Parmesan cheese.
  • Grate the Parmesan cheese yourself using a boxed grater.
  • Add salt and ground black pepper to your preference before serving.


Calories: 532kcal | Carbohydrates: 64g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 545mg | Potassium: 257mg | Fiber: 3g | Sugar: 2g | Vitamin A: 619IU | Calcium: 254mg | Iron: 2mg