Fettuccini Alfredo

  • Author: Sara Wells


A classically simple cream sauce.  Rich, indulgent, and absolutely dreamy on pasta, chicken or vegetables!



1/2 cup (1 stick) butter
4 cloves garlic, finely minced
2 cups cream
4 oz Parmesan (about 2 cups, freshly grated)
1/4 teaspoon black pepper
kosher or sea salt to taste
11.5 lb pasta (standard grocery store box) *see note

Optional (see notes): fresh basil, fresh lemon, chicken, broccoli


Heat a large sauce pan to medium heat.  Melt butter and add garlic, stirring frequently for 1-2 minutes.  It should be bubbling and cooking, but not boiling and splattering.   Add cream and whisk to combine, bring to a low simmer and cook for 3-4 minutes, stirring often.

Turn heat to low and add cheese whisking until smooth.  Parm can be a little slow to melt, so sometimes I whisk and then turn the heat off, put a lid on the pan for a few minutes and come back to stir until smooth.

Toss with hot pasta and add chicken and/or veggies, if desired.


*This makes enough sauce to coat about 1.5 lbs (1.5 boxes) plain noodles, OR 1 lb noodles plus some chicken and/or veggies.

*Totally optional, but a delicious variation is to add fresh lemon juice to taste (just toss it in with the pasta) and fresh chopped basil.

* If pasta sits too long and thickens, simply add a little milk, hot water, or starchy pasta water to thin.