Rich, creamy, and indulgent — the perfect dish for fresh pasta lovers.
Why This Recipe Works
- Fresh pasta gets paired with a rich and creamy Alfredo sauce that clings to every ribbon of fettuccine.
- It’s a comforting dish that feels like a special treat, but it’s super easy to make.
- A restaurant-quality dish that takes just 20 minutes if you’ve already got the fresh pasta ready.
- Great for family dinners, date night, or whenever you need something creamy and comforting.
Ingredients (Serves 4)
For the Homemade Fettuccine Pasta
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Plus extra for rolling out |
| Eggs | 2 large | Room temperature |
| Olive oil | 1 tbsp | Optional, for extra smooth dough |
| Salt | ½ tsp | For seasoning the dough |
Tip: If you’re making fresh pasta by hand, you’ll need a pasta maker to roll and cut the dough into fettuccine strands.
For the Alfredo Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | ½ cup (1 stick) | Unsalted butter works best |
| Heavy cream | 1 cup | For a rich, velvety texture |
| Garlic (minced) | 2 cloves | For aromatic depth |
| Parmesan cheese | 1 cup, grated | Freshly grated for the best flavor |
| Salt | To taste | Season to preference |
| Black pepper | To taste | Freshly ground is best |
| Fresh parsley | 2 tbsp, chopped | For garnish and a fresh flavor boost |
Step-by-Step Instructions
1️⃣ Make the Fresh Fettuccine Pasta
- In a large bowl, combine the all-purpose flour and a pinch of salt. Create a well in the center.
- Crack 2 eggs into the well and add the olive oil.
- Using a fork, gently whisk the eggs and begin incorporating the flour, working from the edges inward.
- Once the dough starts to come together, knead it by hand for about 10 minutes, or until smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- After resting, roll out the dough using a pasta maker. Start with the thickest setting, gradually rolling it thinner.
- Once the dough is thin enough, use the pasta maker’s fettuccine cutter to slice the pasta into long ribbons.
- Bring a large pot of salted water to a boil, and cook the fresh pasta for 2–4 minutes, or until al dente. Drain and set aside, reserving some pasta water for the sauce.
2️⃣ Make the Alfredo Sauce
- While the pasta cooks, melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for 30 seconds, or until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Allow the cream to simmer for 3-4 minutes until it thickens slightly.
- Lower the heat and stir in the Parmesan cheese. Continue to stir until the cheese melts into the sauce, making it smooth and creamy.
- Season with salt and black pepper to taste.
- If the sauce is too thick, add a small amount of the reserved pasta water to achieve your desired consistency.
3️⃣ Combine the Pasta and Sauce
- Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta with the sauce.
- If needed, add more reserved pasta water to thin the sauce and help it adhere to the pasta.
4️⃣ Serve
- Divide the fettuccine Alfredo among plates.
- Garnish with fresh parsley and more Parmesan cheese.
- Serve immediately with a side of garlic bread or a simple salad for a complete meal.
Storage & Reheat
| Storage Method | Duration | Notes |
|---|---|---|
| Fridge | 3–4 days | Store pasta and sauce in an airtight container separately for best results |
| Freezer | Not recommended | The cream-based sauce may separate upon freezing |
| Reheat | In a skillet on low heat | Add a splash of cream or milk to loosen the sauce while reheating |
Variations & Customizations
| Want This? | Do This: |
|---|---|
| Extra protein | Add grilled chicken or shrimp on top of the pasta |
| Veggie-loaded | Toss in spinach, broccoli, or mushrooms before mixing the pasta with the sauce |
| Lighter version | Use half-and-half or milk instead of heavy cream and reduce butter |
| Dairy-free | Use plant-based cream and dairy-free cheese for a vegan twist |
| Garlic bread twist | Use garlic bread crumbs in place of fresh parsley for added crunch |
High-Protein Version
- Swap regular pasta for high-protein pasta (such as chickpea or lentil pasta).
- Add extra chicken or shrimp for more protein, or tofu for a vegetarian version.
Protein per serving (high-protein version): 35–40g per serving
Macros (Per Serving, Approx.)
- Calories: 600–700
- Protein: 30g–35g
- Carbs: 60g–70g
- Fat: 30g–35g
- Fiber: 5g–7g
High-protein version: Can reduce carbs by using high-protein pasta and increase protein with added chicken or shrimp.