This post may contain affiliate links. Please read our disclosure policy.

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

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *


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

  2. Site not found
    We’re sorry, we were unable to locate the site /jamiecooksitupprintablerecipes/classic-fettuccine-alfredo.
    You can return to your sites.