Fettuccine Alfredo is a very quick and easy dinner to make from scratch. This 3-ingredient Alfredo sauce is made with heavy cream, white cheddar cheese, and butter. It's rich, creamy, and sooo delicious!
6ounceswhite cheddar cheeseshredded, or 1 cup grated parmesan cheese
½teaspoonblack pepperfreshly ground
Saltto taste
Optional
3clovesgarlicminced
6ouncesfettuccine pastacooked and drained
1tablespoonolive oil
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Instructions
Boil pasta according to package instructions. Once cooked, drain the water then toss pasta with a drizzle of olive oil to help prevent the noodles from sticking. Cover until needed.
In a stainless steel skillet, melt the butter over medium heat. Once the butter is almost melted add in the minced garlic, if using.
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.
Once the butter/cream mixture has started to gently simmer, add in the grated cheese. Whisk and cook until all the cheese is melted and the sauce has thickened 5 - 7 minutes.
Season the alfredo sauce with salt and pepper to taste, then toss in the pasta mixing to coat. Serve hot with fresh herbs, more black pepper, or extra parmesan cheese. Enjoy!
Notes
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 and the cheese and the butter separate from each other. Store alfredo sauce in an air tight container for up to 3 days in the refrigerator.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.