Fettuccine Alfredo

This recipe is an indulgent pasta you can make from scratch in just over 15 minutes, start to finish. Leisurely too, no rush! Have all the ingredients laid out and ready to go so the pasta finished cooking just when the sauce is ready. This pasta easily serves 3 people. It's only 420 calories per serving because this is a proper restaurant version where the sauce is emulsified (step 7) so the sauce clings to each pasta rather than the pasta swimming in a lot of creamy sauce.

Recipe by Nagi | RecipeTin Eats on June 10, 2015

Prep time: PT5M

Cook time: PT13M

Total time: PT18M

Rating

4.95 stars (71 reviews)

Ingredients

8 oz / 250g dried fettuccine
3 tbsp unsalted butter
1 small shallot (, very finely minced (eschallot in Australia) (Note 1))
1/2 cup heavy cream ((Note 2))
3/4 cup freshly grated Parmigiano Reggiano or parmesan ((Notes 3 and 4))
1/4 tsp salt
Good grind of black pepper
Fresh parsley ((optional))
Extra Parmigiano Reggiano

Cuisine

Italian

Steps

Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 5)
Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 6)
Add the shallots and sauté for 2 minutes or until tender.
Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
TAKE OUT 1/4 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
Transfer the pasta and 1/4 cup of reserved pasta water into the fry pan with the sauce. Return the fry pan to the stove over medium high heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 minute. (Note 7)
Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.

Nutitrion

Serving Size: 123 g
Calories: 426 kcal
Carbohydrates: 46.4 g
Protein: 11.5 g
Fat: 21.9 g
Saturated Fat: 12.8 g
Cholesterol: 122 mg
Sodium: 349 mg

Reviews

Diana on 2026-03-11 (5 stars):
Hi Nagi This is Recipe got a 9/10 from my family so good . But next time we make it maybe add a little garlic and some protein like chicken or prawns Thank you for all your wonderful recipes RIP dozer
Emily Ebeling on 2026-03-02 (5 stars):
The second I saw it I started making it I'm done eating it now so so good .Great job
Astrid Van Boom on 2026-02-07 (5 stars):
This was divine :) I used some spring onion and sauteed it with some chopped bacon. Also used the spiral pasta I had. Family enjoyed it. I have most of the ingredients in my pantry. Tomorrow I'm making your Sweet and Sour Pork. Another family favourite. Thanks for all your amazing recipes Nagi. They are simple /basic ingredients and easy to follow :)
Nagi’s biggest fan on 2026-01-04 (5 stars):
Amazing recipe, had it with sautéed broccoli and sausage. Chef’s kiss!
Danielle on 2026-01-02 (5 stars):
Amazeballs! 🤩 I recently un-retired my pasta maker - this was delicious made as is with some homemade fettuccine! Next time I’ll be tempted to add garlic/prawns or chicken 😊
Hellene on 2025-12-14 (5 stars):
I can't believe how easy and quick this recipe is to make from scratch. Made it tonight for my spinach and ricotta ravioli. It was the bomb and a smash with the family
Hellene on 2025-12-14 (5 stars):
I can't believe how easy and quick this recipe is to make f4om scratch. Made it tonight for my spinach and ricotta ravioli. It was the bomb and a smash with the family
hello on 2025-12-05 (5 stars):
I think Ross Muir is just a hater low key
Susan Sandiford on 2025-12-01 (5 stars):
Tried the recipe, forgot to add the cheese. However, I added some additional spices, it was lovely. Thank you for sharing
Tiffany J Manson on 2025-11-17 (5 stars):
I feel like I've just eaten alfredo for the very first time! This is so delicious and so simple to make. I'll never buy store-bought again.
IRENE GOH on 2025-10-14 (5 stars):
I cooked this last night for today's school and work lunch. I wanted to make bacon carbonara but my family preferred a creamy version, so I made this instead with middle bacon rashers. It looked very watery after I added the cream, chicken stock and pasta water but all the liquid was socked up the fettucine after resting. I'm eating it now for my lunch with freshly cracked pepper and it was delicious!!! :) Thanks Nagi!
Melissa on 2025-07-01 (5 stars):
Delicious! I’ve made this twice in the last week and we’ve loved it! I did add garlic and chicken the first time and garlic and prawns the second time. And, what a difference the pasta water makes for a smooth and silky consistency! Thank you, Nagi, your recipes never fail!
Ross on 2025-06-24 (1 stars):
We have a lot of Nagi's recipes plus Fettucine Boscaiola; Curries; Mexican Chicken;Beef & Vegie Casserole; Roasts; Mongolian Beef/Lamb; Mac & Cheese; BBQ et al. Why do you ask?