Published January 9, 2023.This post may contain affiliate links. Please read my disclosure policy.
This delicious authentic alfredo sauce recipe is the perfect blend of richness and creaminess that is then tossed in fresh fettuccine pasta for an amazing meal. You will love how simple and tasty this real classic Italian sauce and pasta are.
I eat pasta at least once a week, but I’m Italian so it’s very natural for me to do so. I definitely recommend trying myPasta Primaveraor PastaPomodoroif you’re as big of a pasta fanatic as I am because they are amazing.
Alfredo Sauce
Alfredo sauce is a rich sauce that was created in the 1920s by a Roman restaurant owner, Alfredo di Lello. His most famous dish created was known as, Fettuccine Alfredo. The sauce that we know in the United States is different than that of Italy. Classically the sauce is made with butter, grated parmesan cheese, and salt and pepper. Hot starchy pasta water is also added when tossing it with pasta to bring about more creaminess.
There are some renditions of the sauce that use heavy cream, egg yolks, and flour, however, those would not be the traditional way of making it. Since this is a dish created in Rome, you can look no further than classic dishes like Cacio e Pepe or Pasta Alla Gricia to see the techniques and simple ingredients that are to be used. While this sauce was originally created for pasta, it’s now also used to coat things like chicken or vegetables.
Fettuccine Alfredo
Fettuccine alfredo is the most common dish associated with Alfredo sauce. It is a combination of wide-cut fettuccine pasta that is tossed in alfredo sauce. While you wouldn’t traditionally see things like chopped fresh parsley on it, I like to garnish with it for a touch of color and freshness.
Ingredients and Substitutions
- Pasta – You can use fresh or dried fettuccine pasta for this recipe
- Butter – Always use unsalted butter in your cooking and baking so that you control the salt content.
- Cheese – Grated parmesan cheese is the classic cheese to use in this alfredo sauce recipe.
- Water – Some hot starchy pasta water is used to help emulsify the cheese and butter and bring about more creaminess to the sauce.
How to Make Alfredo Sauce
Start by adding the cubed unsalted butter to a large bowl or frying pan.
Next, sprinkle half of the parmesan cheese over top of the butter.
Drop the fettuccine pasta in a large pot of boiling salted water. If you are using dry pasta this will take 7 to 8 minutes for it to reach al dente. When using fresh pasta, it will only take 90 seconds to two minutes for it to reach al dente.
Drain the pasta and add it to the bowl with the butter and parmesan cheese, and add about ½ cup of hot pasta water to the bowl as well.
Begin tossing the pasta by slightly dipping the bowl down, sharply pushing it forward then immediately bringing it back. This will take some practice. You can also just toss using tongs as I did.
While tossing, begin to sprinkle in the remaining parmesan cheese.
Season with salt and pepper.
Serve with additional parmesan cheese. Add optional garnish of chopped fresh flat-leaf Italian parsley.
Make-Ahead and Storage
Make-Ahead:This recipe is meant to be served as soon as it is done cooking.
How to Store:Cover and keep in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat:Add the desired amount of alfredo sauce to a medium size pan over low heat along with ¼ cup of water and heat until creamy and hot. Toss in fresh pasta and serve.
Chef Notes + Tips
- You shoulduseFresh Pasta Dough Recipe, but if not, you can easily swap it out for dried.
- The mainreason there are clumps of cheese in the pasta is that the pan gets too hot. Be sure to stir constantly, and make sure to turn the heat off if the cheese begins to clump. You can remove the clumps by carefully bringing down the temperature.
- If Parmesan is not available, then substitute with Pecorino Romano.
- The techniqueof stirring the pasta is very similar to stir-frying.
- You mayneed more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.
- Al dente means to the tooth. The pasta should be firm but not hard or chalky.
More Pasta Recipes
- Ravioli
- Cajun Shrimp Pasta
- Linguine with Clam Sauce
- Bucatini All’Amatriciana
- Homemade Spaghetti Sauce
Video
Save
Authentic Homemade Alfredo Sauce Recipe
5 from 40 votes
This rich, creamy, authentic alfredo sauce recipe is tossed with fresh fettuccine pasta for the perfect easy-to-make meal.
Servings: 4
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Ingredients
- 8 tablespoons unsalted butter, cubed
- ¾ cup freshly grated parmesan cheese + ¼ cup for garnish
- ½ cup of hot pasta water
- 1 pound dried fettuccine or
- 1 ½ pounds fresh fettuccine pasta
- sea salt and pepper to taste
Instructions
Start by adding the cubed unsalted butter to a large bowl or frying pan.
Next, sprinkle half of the parmesan cheese over top of the butter.
Drop the fettuccine pasta in a large pot of boiling salted water. If you are using dry pasta this will take 7 to 8 minutes for it to reach al dente. When using fresh pasta, it will only take 90 seconds to two minutes for it to reach al dente.
Drain the pasta and add it to the bowl with the butter and parmesan cheese.
Add about ½ cup of hot pasta water to the bowl as well.
Begin tossing the pasta by slightly dipping the bowl down, sharply pushing it forward, then immediately bring it back. This will take some practice.
While tossing, being to sprinkle in the remaining parmesan cheese.
Season with salt and pepper.
Serve with additional parmesan cheese. Add optional garnish of chopped fresh flat-leaf Italian parsley.
Notes
Make-Ahead:This recipe is meant to be served as soon as it is done cooking.
How to Store:Cover and keep in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat:Add the desired amount of alfredo sauce to a medium size pan over low heat along with ¼ cup of water and heat until creamy and hot. Toss in fresh pasta and serve.
You shoulduseFresh Pasta Dough Recipe, but if not, you can easily swap it out for dried.
The mainreason there are clumps of cheese in the pasta is that the pan gets too hot. Be sure to stir constantly, and make sure to turn the heat off if the cheese begins to clump. You can remove the clumps by carefully bringing down the temperature.
If Parmesan is not available, then substitute with Pecorino Romano.
The techniqueof stirring the pasta is very similar to stir-frying.
You mayneed more pasta water so ensure it stays creamy and the pasta noodles don’t suck up too much of the sauce.
Al dente means to the tooth. The pasta should be firm but not hard or chalky.
Nutrition
Calories: 710kcalCarbohydrates: 81gProtein: 23gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 168mgSodium: 329mgPotassium: 301mgFiber: 4gSugar: 2gVitamin A: 916IUCalcium: 269mgIron: 2mg
Course: Main
Cuisine: Italian
Author: Chef Billy Parisi
Elevate Your Every Day Cooking
Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!
Add a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
68 comments
- Leah Larson
THIS! Was absolutely delicious!!! I pride myself in self made sauces and the simplicity-how did I never know this!?! Will make again and again. Added a few things like garlic powder and pepper flakes, but otherwise. Thank you chef!
- Reply
my pleasure!
- Reply
- Tippy Rodriguez
I make this sauce all the time , it’s delicious 👍🏾
- Reply
- Kevin
First time cooking Alfredo w/o cream. I will not use cream again in my Alfredo going forward! Definitely need to grate your’ parmesan cheese. The ones with the green lid will not bring this recipe to its high level of taste.
- Reply
- Cece
I made this last night for my husband and myself. I also sautéed some chicken tenders and had 2 slices of garlic bread to go with it. It was very tasty but I felt very guilty when my husband asked me it there was 5 sticks of butter in this…… and I said no, only one!!!
- Reply
- sue
Oh my yummy tasty thank you ChefBillylove your videos also 😁😋🤩👏
- Reply
- sue
So tasty thank you ChefBilly a nother wonderful recipe 😁😋👏
- Reply
- Crystol Burnett
Made it this afternoon, it was so good best of all it is quick with simple ingredients always in the house . That is a win
- Reply
- Lisa
Awesome! Thank you for all these valuable lessons!
- Reply
- Geoff Bromley
I’ve made dozens of Chefs recipes. They are all so well explained and easy to follow. Love love love Chef Parisi
- Reply
- Fran D.
Made this tonight. Creamy and delicious!
- Reply
- sue
Thank you Chef Billy tasty 😋
- Reply
- sue 😁
Thank you Chef Billy hit the spot yummy 😋
- Reply
- sue 😁
Sooo tasty recipe thank you Chef Billy 😋😁🤩
- Reply
- sue 😁
Thank you Chef Billy fabulous tasty 😁🤩🤩
- Reply
- Jen
Huge fan of your site but wow the ads make this site impossible to follow now.
- Reply
The amount of ads has never changed on this site.
- Reply
- Jeanette Bucy
So
Good
You are a blessing in my kitchen life dude ♥️- Reply
- Stephanie Wendling
Fabulous recipe! Quick, easy and delicious. I made homemade Sourdough Pasta for this recipe.
- Reply
- Chef Billy Parisi
thank you!
- Reply
- Tricia
Is the heat from the cooked pasta and the pasta water supposed to be the only heat source to distribute the butter and cheese? I used a heated frying pan, and it still tastes good, but I’m questioning if I was supposed to.
- Reply
yes
- Reply
- Paula Mendenhall
This was so much easier that the other “so called” authentic Alfredo recipes. It was very good for my first attempt – I did add a bit of Mrs Dash Italian blend and it was amazing. The whole family enjoyed!
- Reply
- Chef Billy Parisi
Glad you enjoyed, thanks for trying this!
- Reply
- Spenser
Excellent chef—-spot on…added some parsley….done!
- Reply
so good!!
- Reply
- sue Macleod
Yum oh thank you for your recipes so enjoy the way you do chief Billy 👋😁😋🤩
- Reply
- Carmen
Best alfredo sauce I’ve had and is on rotation on my menu. Family favorite!
- Reply
appreciate you trying it
- Reply
- Mary Reid
Came out well
- Reply
great!
- Reply
- Li
I want this recept to make it voor 120 persoon, How I
can the measurements now and the time- Reply
- Diane scarbaci
Awesome recipe, the sauce is easily made as a double batch and Frozen.
- Reply
perfect!!
- Reply
- Kim Dahlman
I made this last night. It was easy, quick & delicious! I used refrigerated fresh fettuccine from the grocery store, so this literally took less than five minutes to make.
- Reply
fantastic
- Reply
- Susan
Made this super easy recipe tonight! Amazing.
- Reply
- Elizabeth Barr
Making this in the morning
- Reply
- Sue
Easy and delicious – my teenage son LOVED it!
- Reply
Great!
- Reply
- Sara Zahlen
So easy and the taste is amazing! Never buy pre-made stote bought alfredo again! I did add some garlic to the butter, but man! Unbelievable!
- Reply
never again!
- Reply
- Kim Irvin
So delicious! The key is to shred that cheese as fine as you can so it melts quickly! Sooooo good!
- Reply
yes!
- Reply
- Kim
Easy and delicious
- Reply
Nice!
- Reply
- Stephanie Figueroa
Delicious
- Reply
so good!!
- Reply
- Barbara Griesler
Great recipe. Easy and authentic.
- Reply
thanks for giving it a shot!!
- Reply
- KJ
Game changer for me. This recipe was so simple and the taste is amazing.
- Reply
Excellent!
- Reply
- Curtis Campbell
Crazy good!!!!!
This is my new go to
5 stars all the way!!
Thanks Billy- Reply
Fantastic!
- Reply
- C.D’Alessandro
I’ve been making this sauce for 50 years and yours was the easiest and tastier. Thanks for sharing
- Reply
Amazing, thanks for trying it!
- Reply
- Rhonda
So amazing!! My go to!!
- Reply
- Ivan
Thank you chef billy, I have done few of your of your recipes and all are been great! I made pasta Alfredo and we all love it!
- Reply
- Karla Heath
Thank you Chef for finally presenting what real Fettuccine Alfredo is. It is such an abomination to add cream to this dish.
- Reply
- Sister Barbara
This looks so good. I can’t wait to make it.
- Reply
- Larry J Morgan
Just curious. Since it was a Roman restaurant owner who came up with the the alfredo sauce, why would he opt for parmesan (from Parma) instead of his local cheese (Pecorino Romano)?
- Reply
It’s a good question. I don’t know, don’t shoot the messenger. Rome is in central Italy, so I can see them pulling some Parmesan from the North. While Pecorino is most commonly used in Southern Italy, outside of the 4 Roman pastas, I really see a lot of other pasta dishes in central and southern Italy that use either Pecorino or Parmesan, like Pasta alla Limone for example.
- Reply
- Sheryl Schwartz
I’m wondering If you have ever adapted your pasta recipe for gluten free flour. I would love to make my own but not sure if it is possible! Last question, can you use ghee or clarified butter?
- Reply
No, sorry, GF really isn’t my area of expertise. You could use either, but you would be missing out on some flavors.
- Reply
- Jane
Amazing recipe! The steps were easy to fallow and it turned out delicious.
- Reply
- Jesa
Absolutely perfect recipe, thank you for sharing Billy!!
- Reply
Thanks for trying it.
- Reply
- Tim
Easy and most delicious!
- Reply
