We all have those dishes that transport us back to our childhood, and for me, this Traditional Fettuccine Alfredo does just that. It’s rich, silky, and made with a handful of simple staples that I always keep stocked in my kitchen. And no, you won’t find any heavy cream here! This recipe is my take on the classic Italian version, using easy-to-find ingredients like fettuccine, salted butter, Parmesan, and seasonings. And at just $0.45 a serving, this dish proves that comfort food doesn’t have to come with a high price tag!
When I was a little girl, my maternal grandparents lived with us. My Grandpa was a first-generation Italian immigrant in the U.S., and he always spoke Italian when he was at home, catching up with his friends. They tried to teach me words here and there, but my favorite phrase was “morire di fame” or “dying of hunger.” 😉 My Grandpa Pellegrini was obsessed with food, and I can say with absolute certainty that my love for cooking started with him.
For this recipe, I considered sharing a cream or cream cheese-based American-style Alfredo sauce, but my Italian roots (and my bank account!) told me to stick with tradition and make a fettuccine Alfredo the way it was originally intended with just a few simple ingredients: fettuccine (of course!), butter, and cheese (mmm Parmesan). I’ve also added some garlic to my recipe (because “aglio è la vita!” aka “garlic is life!”). The original recipe, created in the early 1900s by Alfredo di Lelio in Rome, combined these ingredients with starchy pasta water to create this iconic pasta dish (with no cream added!), just as I’ve replicated here.
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Boil the pasta: Gather all of your ingredients. Now, boil a pan of salted water and add 1 lb. of fettuccine noodles. Cook them for 10-12 minutes until al dente (still with a little bite to them). While your pasta boils, you can start on the fettuccine Alfredo sauce.
Start the sauce: In a large sauté pan, melt 1 stick salted butter and add 1 tsp salt, 1 tsp ground black pepper, and 2 cloves finely minced garlic. Cook over medium-low for 2-3 minutes until it becomes fragrant.
Reserve the pasta water: Strain your pasta once cooked, but reserve at least 3/4 cup of the pasta water! You need this to make the sauce later on. Don’t pour it all away. I like to return my cooked pasta back to the now empty boiling pot and cover it with a clean, damp kitchen towel while I finish the sauce.
Make the sauce: Pour ¼ cup pasta water into the garlic butter mix and whisk well to combine. Let it thicken and bubble for 3-4 minutes.
Now, add in half the grated Parmesan cheese, a ¼ cup at a time. Keep whisking after each addition until a smooth and creamy sauce forms. If needed, add in some more reserved pasta water (you should have ½ cup left) to help the sauce emulsify. You don’t need to use all the pasta water, only as needed.
Add the pasta: When your homemade alfredo sauce is done, add the cooked fettuccine to the sauce and toss to coat.
Now, add in the remaining half of your grated Parmesan cheese and ½ Tbsp minced parsley. Toss to evenly distribute the cheese and parsley throughout the pasta.
Serve: If you have any spare grated Parmesan cheese, you can sprinkle that over top before serving. Enjoy!
I don’t usually add anything to my homemade fettuccine Alfredo as I love the simplicity of the pasta in the buttery, garlicky sauce. But if you want to turn it into a more filling meal, here are a few tasty add-ins to try:
If you’ve never made a traditional fettuccine Alfredo from scratch before—don’t worry! This recipe is super beginner-friendly, and I’ve got a few tips to help you nail it on your first try:
This homemade fettuccine is definitely best when served fresh. However, I’m all about reducing food waste, so if you’ve got any leftovers, keep them in an airtight container in the fridge for up to 3 days. The sauce will soak into the pasta some, but it’ll still taste good! I’d also store any leftover reserved pasta water in the fridge and mix that in during reheating as needed. If you used up all your pasta water, regular water will also work to loosen up the sauce. Reheat gently in the microwave or over low heat, stirring often, until warmed through.
Our original Alfredo sauce recipe was published 2/27/23. It was retested, reworked, and republished to be better than ever 4/2/25.
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