Fettuccine Alfredo Recipe
With a handful of ingredients, creamy Fettuccine Alfredo takes just minutes to make. It's an easy, cheesy family favorite!
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Lil' Luna
- 1 lb fettuccine pasta
- 2 tablespoon unsalted butter
- 2 teaspoon minced garlic
- 1 pint heavy whipping cream
- 1 cup Parmesan cheese grated
- 1/2 teaspoon garlic pepper
Cook noodles as directed on the package.
While the noodles are cooking, add 2 TB butter to a pan and let melt. Add the minced garlic and saute for 1-2 minutes.
Add whipping cream and bring to a simmer. Add 1 cup Parmesan Cheese and mix well. (Sauce will thicken up)
Add pasta and mix until covered. Top with garlic pepper (salt if needed) and more Parmesan Cheese.
STORE. Place Fettuccine Alfredo Recipe in an airtight container or covered bowl and store it in the fridge for up to 5 days.
FREEZE. I have successfully stored this dish in the freezer many times. I often make a double batch so I have enough to freeze for another day.
- Place the pasta into a Freezer Ziploc, remove as much air as possible, and freeze for up to 3 months. Thaw in the fridge and reheat on the stovetop
To reheat. It’s a little tricky, but it’s best to reheat it slowly over low heat. Low and slow on the stove. This will help prevent the sauce from separatin
Calories: 663kcal | Carbohydrates: 57g | Protein: 18g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 193mg | Sodium: 346mg | Potassium: 258mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1455IU | Vitamin C: 0.7mg | Calcium: 277mg | Iron: 1.6mg