Creamy Fettuccine Alfredo

Creamy Fettuccine Alfredo

A good fettuccine alfredo is a dish every home cook should have in their arsenal. You can whip it up in a handful of minutes and please everyone; hungry husbands and picky kids alike.

Now, the secret to a good alfredo lies in the simplicity of the dish.  I have struggled with many recipes over the years that add chicken stock, milk, and even cream cheese (no, just NO). But I keep going back to how it was taught to me. Start with a good roux, add cream, a strong parmesan cheese and season to taste. The return on effort is huge.

This fettucinne alfredo recipe is a classic that supports a creative home chef’s desires. Use the recipe as a launching pad to turn this pasta into a full meal with meat and veggies. Or be bad and skip the veggies for a day… I won’t tell!

Creamy Fettuccine Alfredo


  • 1/8 cup butter
  • 3 cloves garlic, crushed
  • 3 tablespoon flour
  • 473 ml container of half & half (that’s 2 cups)
  • 1 cup grated parmesan cheese
  • 1 teaspoon parsley
  • Salt and pepper to taste
  • 1 package fettuccine noodle


  • In medium large pan, boil water and cook pasta as per instructions on packaging
  • In medium sauce pan, heat butter and garlic until fragrant over medium heat
  • Add flour to butter and garlic and whisk until smooth and bubbly
  • Add remaining ingredients to roux. Stir until cheese has melted and mixture is smooth
  • Drain noodles and toss with sauce

Serves 4





  1. diversivore

    Ugh, cream cheese? People make fettuccine alfredo with CREAM CHEESE? Yeesh. Well thank you for making a simple, easy to understand, and rather tasty sounding version. Keep up the good work! 🙂

    • PeppersPennies

      Yes, the cream cheese is supposed to be a short-cut… But a roux is simple and a great basic to know to expand your culinary skills.
      Thanks for the words of encouragement, Sean!

  2. I just tried a quick version the other night with cream cheese that I thought was pretty awful! I’m definitely going to give this a go since alfredo sauce is a family favourite! Thank you for sharing!

    • PeppersPennies

      I hope you do (and report back). Sometimes we need to go back to the basics and eat more simply. Why complicate a straightforward dish? Thanks for the comment!

  3. Love how simple, yet crazy delicious this is. I need to make it for the kids soon … I’m thinking it’s a perfect Fall dish when the weather starts to turn and we’re in need of a bowl of comfort food.

    • PeppersPennies

      Thanks:) Perfect comfort food for sure! Add some broccoli for the kids when you toss the noodles and sauce and they will probably eat it without complaint!

  4. Any good cream sauce is based on roux! Sadly a lost art in some recipes. Glad it is embraced in yours. ❤

  5. Love the simplicity of it ! I don’t like sauce that is too thick, this is just right!

  6. I definitely think there are creamy pasta sauces that work with cream cheese but alfredo isn’t one of them. This sounds tasty!

  7. Fettuccine alfredo was my favourite pasta when I was a child. Your version looks delicious!

  8. Alfredo is never, ever made with a roux. Like Cacio e Pepe or classic Carbonara, it’s all about the melting moment it all comes together. It’s four good quality ingredients, that’s pretty simple.

    • PeppersPennies

      Hi Glenys, thanks for coming by and dropping a comment. You are right that a classic Italian alfredo is flour free! Peppers and Pennies is all about creating dishes for those on a tight budget. This version is more affordable as the white sauce bulks up the parm and therefore requires significantly less cheese. Classic Alfredo is such a treat with all the melted cheese, but it isn’t the most realistic dish for people to make on fixed or limited income, which is my target audience. I will return to the recipe write up and make that a bit more clear! Thanks for the value-added feedback and happy long weekend!

Leave a Comment

Your email address will not be published. Required fields are marked *