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Homemade Fettuccine Alfredo


There’s nothing like a creamy cheesy garlic sauce over warm pasta, maybe with some freshly torn basil or parsley sprinkled over top. Definitely a heavenly dish!


Units Scale
  • 1 stick butter
  • 3 cloves garlic (minced)
  • 1 1/4 cup heavy cream
  • 6 oz white cheddar cheese (shredded)
  • 1/41/2 tsp freshly cracked pepper
  • salt (to taste)
  • 6 oz fettuccine pasta
  • 1 tbsp olive oil


  1. Boil pasta according to package instructions. Once done, drain water and add a drizzle of olive oil to the pasta to help prevent sticking. Cover until needed.
  2. In a stainless steel skillet, melt the butter. Once the butter is almost melted add in the minced garlic.
  3. Add the heavy cream and stir it into the butter. It will take about 5 minutes before the cream and the butter doesn't look separated anymore, stir occasionally.
  4. Once the butter/cream mixture has started to gently simmer, add in the grated cheese. Stir and cook until all the cheese is melted.
  5. Season the alfredo sauce with salt and pepper, then stir in the pasta. Serve hot with fresh herbs or extra cheese. Enjoy!


How to reheat your Fettuccine Alfredo Pasta:

Reheat over the stove with a few tablespoons of cream and grated cheese. By doing this you won’t have a greasy, broken alfredo sauce.

If you reheat the Fettuccine Alfredo in the oven, I find that the sauce breaks – meaning the cheese and the butter separates from each other. 

Keywords: dinner, fettuccine alfredo, fettuccine alfredo pasta, Homemade, organic, pasta

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