This homemade Fettuccine Alfredo recipe is simple to prepare but packed with flavor. I start with simple ingredients to make homemade pasta. Then, I prepare a rich and creamy sauce that even my Italian grandparents would be proud of!
I might be biased, but I’m confident that this is the best Fettuccine Alfredo recipe you’ll ever make. Once you realize how easy it is to prepare from home and how much better the ingredients taste from scratch, you’ll never go back to store-bought pasta and sauces again!
I’ve been preparing this dish for years, and it’s still one of my absolute favorite pasta recipes. I’ve also shared it with thousands of people who agree. I’ll walk you through all my secret tips and tricks to guarantee it always turns out perfectly.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
Fresh Pasta
- Flour – For the best results, I always recommend using 00 flour. The double zero means that it is finely ground, which allows us to create smooth, pliable dough.
- Eggs – We’re using both whole eggs and egg yolks to give the dough structure while creating a richer flavor. Let them come to room temperature before you begin!
Alfredo Sauce
- Butter – This forms the base of the sauce. I recommend using unsalted butter so that you have better control over the flavor.
- Garlic – Use a fresh garlic clove, not pre-minced varieties, for the best taste.
- Half and Half – This contributes to the rich and creamy flavor and consistency we want.
- Freshly Grated Parmesan Cheese – Don’t use pre-shredded Parmesan! For a bold taste and the ultimate melt factor, use a block and grate it yourself.
- Salt and Black Pepper – Add more or less to taste.
How to Make Fettuccine Alfredo
I always recommend starting with the pasta dough and then making the sauce before cooking it. Fresh pasta cooks in about a minute!
1. Prepare the Pasta Dough
3. Rest. Wrap the dough tightly with plastic wrap, and let it rest at room temperature. It should spring back when pressed with your finger once fully rested.
Tip: You can also refrigerate the dough for up to one day or freeze it for up to one month. So, I often prep a large batch at once to keep on hand whenever a pasta craving hits.
2. Roll the Dough
5. Roll. Pass the shortest end of the dough through a pasta roller set to the widest setting. Then, fold one of the short ends into the center, and do the same with the other side. Pass the dough through the pasta roller again, leading with the shortest side. Repeat once more.
3. Make the Alfredo Sauce
10. Combine. Add the half and half, and bring it to a scald. Be careful not to boil! Add half the cheese, salt, and pepper. Simmer to melt the cheese.
Possible Variations
Traditional fettuccine Alfredo recipes are served plain. However, if you want to switch it up and add more ingredients, popular additions include:
- Grilled Chicken
- Shrimp
- Broccoli
- Mushrooms
- Peas
Homemade Fettuccine Alfredo Recipe
This easy homemade fettuccine Alfredo recipe comes together with homemade fettuccine noodles and from-scratch Alfredo sauce!
Equipment
- 1 Stand Mixer
- 1 Large Sheet Tray
- 1 Large Pot
- 1 Large, Deep Skillet
Ingredients
For the Fresh Pasta
- 2 ⅔ cup (255 gram) 00 flour
- 2 large egg, room temperature
- 4 egg yolk, room temperature
For the Sauce
- 3 tablespoon (42 gram) butter
- 1 garlic clove, minced
- 1 ½ cup (360 milliliter) half and half
- 1 cup (120 gram) Parmesan cheese, freshly grated
- kosher salt and freshly cracked pepper, to taste
Instructions
For the Fresh Pasta
- Add the flour to a clean work surface. Create a well in the middle and add the eggs, egg yolks, and salt into the center. Using a fork, whisk the eggs together, pulling in small amounts of flour as you go.2 large egg, 4 egg yolk, 2 ⅔ cup 00 flour
- Continue this process until a thick egg paste forms. Then, pull in more flour, combining more and more as you go. Once you can no longer combine using the fork, switch to your hands and slowly knead the dough together.
- Once all of the flour is incorporated into the dough, knead the dough, using the heel of your hand, for five to ten minutes, or until the surface is smooth and elastic.
- Wrap the dough in plastic wrap and leave at room temperature to rest for at least 60 minutes, and up to three hours. The dough should spring back slowly when pressed with your finger after it is fully rested. The dough can also be refrigerated for one day, or frozen for up to a month.
- Unwrap the dough and divide it into three equal portions, about 140 grams each. Working with one portion at a time, press the dough piece into a rough rectangle. Cover the remaining portions with plastic wrap so they do not dry out.
- Attach a pasta roller attachment to a stand mixer and set it to zero or the widest setting. Pass the shortest end of the dough through the roller twice.
- Transfer the pasta to a clean work surface and fold one of the short ends of the dough into the center. Do the same with the other side, completing a tri-fold.
- Pass the dough through the widest setting again, leading with the shortest side of the dough.
- Repeat this process through the widest setting once more.
- Adjust the dial of the pasta attachment to the next setting and pass the dough through twice. Repeat this process until the dough is 1/8 inch thick, or on the number six setting.
- Line a sheet tray with parchment and dust with flour. Add the pasta to the sheet tray, adding additional flour and folding the dough over to fit the sheet tray. Cover with a towel.
- Repeat the dough rolling process with the additional dough balls.
- Remove the pasta rolling attachment from the stand mixer and replace it with the fettuccine cutter.
- Line another sheet tray with parchment paper and dust with flour.
- Working with one sheet at a time, feed the sheet of pasta through the cutter. Then, transfer it to the pre-lined sheet tray. Dust with additional flour.
- Repeat this process with the remaining pasta sheets.
- While the Alfredo sauce is cooking (see below), bring a large pot of water to a boil. Generously salt the water. Then, add the pasta, and stir to prevent the pasta from sticking. Cook for 60 seconds, or until the pasta is al dente.
For the Alfredo Sauce
- In a large, deep skillet over medium heat, add the butter. Once the butter melts, add the garlic and cook for one minute, or until the garlic is fragrant and a few pieces have turned golden brown.3 tablespoon butter, 1 garlic clove
- Add the half and half and bring it to a scald. Do not let the mixture boil.1 ½ cup half and half
- Add half of the cheese, as well as salt and pepper. Whisk to incorporate the cheese. Let the mixture simmer for one to two minutes, or until the cheese melts into the sauce.1 cup Parmesan cheese
- Add the pasta, as well as half cup of pasta water. Increase the heat to bring the sauce to a bare simmer.
- Cook the pasta in the sauce for one to two minutes, adding more pasta water as needed if the sauce thickens too much.
- Add half of the remaining Parmesan cheese and gently toss to incorporate. Taste and season with salt and pepper.kosher salt and freshly cracked pepper
- Remove from the heat and divide evenly between four plates.
- Top each plate with the remaining Parmesan cheese and serve.
Video
Notes
Storage: This dish is best served fresh. However, you can transfer leftovers to an airtight container and store them in the refrigerator for up to three days. To serve, reheat gently in the microwave or in a skillet on the stove over medium heat. Add a splash of heavy cream as needed to freshen the sauce back up.
Nutrition
Serving: 1serving, Calories: 564kcal, Carbohydrates: 54g, Protein: 22g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 175mg, Sodium: 561mg, Potassium: 252mg, Fiber: 2g, Sugar: 4g, Vitamin A: 928IU, Vitamin C: 1mg, Calcium: 422mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
How should I serve homemade fettuccine Alfredo?
I often serve this dish with a Caesar salad or Caprese salad and bruschetta or garlic bread, but feel free to add any sides and appetizers you like best.
Can I store leftover fettuccine Alfredo?
This dish is best served fresh. However, you can transfer leftovers to an airtight container and store them in the refrigerator for up to three days. To serve, reheat gently in the microwave or in a skillet on the stove over medium heat. Add a splash of heavy cream as needed to freshen the sauce back up.
Nice recipe but how to make the half and half?
I made this with my mum and it was a great way to practice the traditional way to make fettucine alfredo. I am 14 and want to be a chef when I’m older next year I will hopefully excelerate in VET cookery. Thanks Nick for this amazing recipe and I will make more!
muy buena pastas y sencillo
Thanks Nick, great recipe.
It’s so yummy my family loved it thank you nick
Super creamy , me and my family absolutely enjoyed this recipe!
My kiddo and I have made many variations of this since we watched this video of yours. The flavor profile can be tweaked for maximum enjoyment no matter your mood. The most recent dish was us making scratch noodles too. Simply to die for!
Easy to learn and was the best thing I’ve made from scratch