Classic Fettuccine Alfredo

Classic Fettuccine Alfredo

Oh, my. Goodness.

Do you know anyone that doesn’t enjoy a beautiful plate of Fettuccine Alfredo?

Me either.

Must be something about the butter, cream and Parmesan cheese. They are a beautiful combination, are they not! Beautiful, and down right sinful and slightly wicked.  Please plan 1 hour of immediate cardio activity after consumption. Just giving you fair warning, here.

If you haven’t ever made Fettuccine Alfredo at home before, you will be happily surprised to see just how easy it is. You can make the whole dish in less than 15 minutes, which is wonderful and will of course leave you plenty of time for the cardio activity previously mentioned.

Let’s make it, baby. You, me and your running shoes of wonder. 🙂


Classic Fettucine Alfredo from Jamie Cooks It Up!

Classic Fettuccine Alfredo

Time: 15 minutes
Yield: 6-8 servings
Recipe from The Pioneer Woman 

1 (16 ounce) package fettuccine noodles
2 C Parmesan cheese, freshly grated
1/2 C butter
1 C heavy whipping cream
salt and pepper


IMG_5247_edited-1 1. Fill a large soup pot with hot water. Pop it onto the stove and bring it to a boil. Salt it generously and dump a 1 pound box of fettuccine noodles into the pot. Bring the water back to a boil, give the noodles a stir and reduce the heat to medium high. Let the pasta cook through. IMG_5213_edited-1 2. Grab a nice block of Parmesan cheese. Using freshly grated Parmesan is the trick here. You can use cheese that has been shredded and then packaged for purchase, but it won’t melt as nicely for you. You’ll end up with a grainy sauce. IMG_5248_edited-1 Grate 2 cups worth of the cheese (about 1/2 of an 8 ounce block). IMG_5249_edited-1 3. Place 1 cup of the cheese in the bottom of a large bowl or serving dish. IMG_5250_edited-1 4. Heat up a large skillet over medium high heat. Add 1/2 cup of butter and let it melt completely. IMG_5252_edited-1 5. Pour in 1 cup heavy whipping cream. IMG_5254_edited-1 Stir it gently and allow the two ingredients to incorporate. Bring it to a low simmer and let it bubble for about 2 minutes. It will start to thicken slightly. salt and pepper Add a bit of salt and pepper. IMG_5255_edited-1   6. Pour the sauce over the top of the cheese. Stir it all around to combine. IMG_5256_edited-1 7. Pour the drained pasta over the top of the sauce. Use a pair of tongs to toss the pasta and the sauce together. 8. Sprinkle the remaining 1 cup of cheese over the top of the pasta, stir it all in to incorporate.  Taste it and add more salt and pepper to your liking.

Serve immediately and enjoy! IMG_5258_edited-1

Post a comment!


  1. 1
    July 8, 2013 at 7:12 am

    Doesn’t a whole stick of butter equal 1/2 a cup? In your ingredients you say to use 1/2 cup of butter, but in the pictures you use only half a stick, which equals 1/4 of a cup.

    • 2
      July 8, 2013 at 8:13 am

      Hi MaLinda,
      The picture of butter is actually a whole stick, the brand I purchased is kind of short and fat…might have led you to see only half a stick. 🙂
      Hope you enjoy it!

  2. 3
    July 8, 2013 at 10:36 am

    East of the Mississippi butter comes in longer thinner sticks than the shorter fatter than West. Who knows why. That’s just the way it is!

  3. 4
    July 8, 2013 at 10:42 am

    Jamie, This looks wonderful and sinfully delicious. My question is about your grater. It looks like a zester grater. Mine has holes much larger for cheddar shreds coleslaw etc. What kind is yours and would it make a difference to use one with larger holes ?

  4. 5
    July 8, 2013 at 1:18 pm

    Oh my gosh… this looks so fabulous and we could do it once every six months, I think! Easy, too!

  5. 6
    July 8, 2013 at 8:00 pm

    I absolutely love fettuccine alfredo. I know it might sound odd, when I make mine I grate the Parmesan cheese right into the sauce as it cooks. Just love how it melts in the sauce.

  6. 7
    July 9, 2013 at 12:58 am


    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo”, which also contains information on franchising.
    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

  7. 8
    July 9, 2013 at 6:06 am

    Yummo, and it looks like you cooked that fettuccine perfectly :).

  8. 9
    July 10, 2013 at 1:12 pm

    Made this for dinner last night and it turned out great! Super easy and very tasty – Thanks!

  9. 10
    October 22, 2016 at 8:07 pm

    Really hate the pop-up ads on every frame of all the recipes.

    • 11
      November 7, 2016 at 5:36 pm

      Me too, but it’s how sweet Jamie makes money, which keeps her posting, and that is such a good thing!

  10. 12
    March 9, 2019 at 6:32 pm

    If I may make a little suggestion, have you thought of just using 1/2 milk and 1/2 35% instead…

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