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





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