Fettuccini Alfredo


Whenever Italian cuisine comes up in a conversation fettuccini Alfredo is definitely a part of the conversation. Alfredo is a delicious creamy white sauce, flavored with Parmesan cheese and garlic, seasoned to perfection with salt and black pepper. Fettuccini is a flat, thick cut of pasta, which goes perfectly with the Alfredo sauce. 

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Fettuccini Alfredo

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Recipe by Fatima Maniya Soorty Course: Main CourseCuisine: Italian


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  • 12 Tbsp Butter Unsalted

  • 12 Cup Milk Room temp

  • 14 Cup Cream

  • 14 Cup Parmesan cheese Plus more for garnish

  • 12 Cup Cream cheese Room temp

  • 12 Tsp Black pepper Freshly cracked

  • 12 Tsp Chicken bullion Optional

  • Salt to taste

  • Parsley for garnish

  • Pkg Fettuccini Pasta

  • Small Garlic clove


  • In a skillet heat butter. To this add minced garlic and cook for 10 seconds.
  • Now add the cream cheese, milk and cream. Turn down the heat and whisk until it starts looking more saucy.
  • Now turn up the flame to medium. Add the Parmesan cheese and chicken bullion if you prefer. Keep whisking continuously until the cheese melts and sauce thicken.
  • Season with black pepper and salt (if needed)
  • Turn off the sauce.
  • Boil pasta in salted water until aldente. Reserve 1 cup pasta water.
  • Now add the pasta directly to the sauce without rinsing. When you’ve tossed the pasta in the sauce nicely. Turn on the heat on low and heat it thru for a minute before serving. If the sauce dries up on you, add a little reserved pasta water to loosen the sauce.
  • Garnish fresh parsley and shaved Parmesan cheese. Enjoy!


  • Aldente means to undercook the pasta. Pasta should always be cooked for less time then instructed, so it can finish cooking in the sauce.

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