How to Make Fettuccine Alfredo




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Quick and easy, super fatty and oh so tasty. Never eat the fast food version again!

I am the biggest Splendid Table fangirl. Recently their email newsletter featured a super simple fettuccine alfredo recipe I just had to try. So here it is, in standard step by step instructa-format - just because I think more people need to know about the goodness of homemade fettuccine alfredo. :D

Step 1: Gather Your Bits and Bobbles!

For this recipe, you will need:
  • 1 cup heavy cream
  • 1 pound fettuccine
  • 6 tbs. unsalted butter
  • 2 cups grated parmigiano reggiano cheese
  • salt and pepper to taste

You'll also need a large pot for boiling the pasta, a grater, a strainer, and a large frying or saute pan to toss everything in and melt the butter.

Step 2: Grating the Cheese!

I do this the old fashioned way because I lack money for fancy food processors and I like the physcial act of grating the cheese. It smells amazing!

Unwrap your cheese and cut the rind off. Put the rind in a plastic bag. You can keep this in the freezer and use it in soups! I recommend putting it into a herby bean soup - those are the best!

Then, cut your cheese into two smaller pieces if it's especially large.

At this point, either tear off a sheet of parchment paper or use a large plate to set the grater on. That way, you'll be grating onto a surface that will allow you to dump the cheese right into the pot.

So grate away! Eyeball the amount. Use less or more according to your level of cheese desire.

Step 3: Pasta Cooking and Butter Melting.

Fill the big pot with water (I'm using a stockpot) and throw in a couple of generous pinches of salt. Bring this to a boil.

As soon as the water comes to a boil, dump your pasta in. You need to cook the pasta so that it is slightly underdone. You want it to still be able to accept some liquid so that it'll soak up the cream later!

Put the 6 tbs. of butter into the saute pan over medium/low heat and start it melting while the pasta cooks. As soon as it's melted, turn off the heat. You don't want the butter to brown.

When the pasta is done cooking, drain it and we'll move on to the next step.

Step 4: Making the Sauce!

When the pasta is draining, reheat the butter. You'll want the heat to be medium high.

Now, turn the pasta into the pan and pour the cream over top. You'll fold this mixture together for a few minutes until the pasta soaks up nearly all of the cream.

Then, add the cheese and fold again. It'll take a little elbow grease to get it all combined.

Once it's combined, taste test and add pepper and salt as desired. I like a ton of pepper on mine. :D

Step 5: Eat!

Enjoy your pasta. :D

And maybe invite some friends or family over to help you finish it off?



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    57 Discussions


    3 years ago

    I have a whole section in my cookbook where the recipe names start "JRF-" Just made JRF Fettuccine Alfredo and it was definitely up to the JRF standard. Fresh ans delicious.

    Looks fabulous. I'd add some snipped chives. I think you need to re-title the recipe "cardiologist's nightmare" though... or perhaps "cardiologist's accountant's dream pasta"!


    6 years ago on Introduction

    Just made it and all i can say is: Mmmmmm! Jummy!

    Funny sidestory: I printed out the 'ible and went to the supermarket for the ingredients (Had a completely empty fridge). As i was getting the stuff for this alongside other instructables, i noticed the smiling guy next to me peeking onto my papers...
    I looked at him and he smiled back, telling me that normally he sees such prints in the do-it-yourself where he works.
    Hehehe! If he only knew where i plan on going this afternoon... :)

    stretch mark

    10 years ago on Introduction

    Nice food styling!!! Great photos. Food styling is interesting. A lot of fakery. You enjoyed yours. Looks great.

    1 reply
    gtoalstretch mark

    Reply 7 years ago on Introduction

    My favourite fakery is fake cakes iced with fake icing, using silicone caulk, acrylic paint, and corn starch. Makes a convincing icing that sets into a permanent and strong rubber. And has the advantage that multiple layers bond tightly with the layers below so your icing won't break off when you move it. Hmmm. I should probably do an instructable about this :-)


    Reply 7 years ago on Introduction

    You can use evaporated milk or you can to play with t he ration of butter to cheese. Most Italians did not have access to cream. the cream is an American tradition from what I have learned. I have also seen where egg yolks were added for a creaminess.


    9 years ago on Introduction

    this looks really good. the way my mom makes is is like this but she adds basil and wine to it. its so good


    9 years ago on Introduction

    Great Instructable, but can you tell me what % the cream is? I always get confused about what is what. None of the creams at my shops say just "heavy cream" its all "35%" etc. Thanks!


    WOW!! This was the best. So simple and pure. Excellent instructions, mouth watering pictures and it all worked out exactly as you said. Thank you!


    9 years ago on Step 3

    This might be a little off topic, but that water into the pan shot is really something to be proud of...

    1 reply

    Reply 9 years ago on Introduction

     I agree 100 % I Think He/She should make another 'ible on how to take amazing shots like that!

    Some Italian sausage and/or grilled chicken would go great with it. I'm a fan of the Johnsonville Italian sausage.


    10 years ago on Introduction

    Was making some alfredo and found my cream was bad. Used half a cup of milk and half a cup of "sour cream." Got same consistency, but the sour cream made the cheese taste come alive. Still making it this way. Also have added green peas and chopped chicken to the sauce while cooking. Still good.