Eat Recipes

A Classic Fettuccine Alfredo Recipe

Fettuccine Alfredo is a classic Italian dish that has become a staple in home across the globe. The dish is named after its creator, Alfredo di Lelio, who invented it in Rome in the early 20th century. Alfredo created the dish as a way to entice his wife to eat, who had recently given birth and had lost her appetite. He combined fettuccine pasta with butter and Parmesan cheese to create a rich and creamy sauce that was both delicious and easy on her stomach.

Alfredo’s dish became so popular that he opened a restaurant in Rome where he served his signature Fettuccine Alfredo to a host of famous diners, including Hollywood stars and politicians. Today, Fettuccine Alfredo is enjoyed all over the world, with many variations and adaptations to suit different tastes. This version uses cream, however if you really want to stick the traditional version omit the cream and add an extra cup of pasta water instead to make the sauce. Simple perfection at its best!

Healthy Recipe Substitutes

Love creamy pasta but want to make it a little healthier? Try our recipe substitutes below.

  1. Use whole wheat pasta: Whole wheat pasta is a healthier option than regular pasta as it is higher in fiber and nutrients. Or you could even try Zucchini noodles instead.
  2. Replace heavy cream with milk and flour: Instead of using heavy cream, you can use a mixture of milk and flour to create a creamy sauce. Mix 1 cup of milk with 1 tablespoon of flour and cook over low heat until it thickens.
  3. Use low-fat cheese: Instead of using Parmesan cheese, which is high in fat, you can use a low-fat cheese like mozzarella or ricotta.
  4. Add greens: Add some vegetables like broccoli or spinach to your fettuccine Alfredo to increase the nutrient content and add some color to the dish.
  5. Use olive oil instead of butter: Replace the butter in your recipe with olive oil, which is a healthier fat option.

Classic Fettuccine Alfredo Recipe


  • 400g (14 oz) fettuccine pasta
  • 200g (7 oz) unsalted butter, cut into small cubes
  • 400ml (1 3/4 cup) heavy cream
  • 200g (7 oz) freshly grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Optional: chopped fresh parsley for garnish


  1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream and bring to a simmer.
  3. Add the grated Parmesan cheese to the skillet and whisk until it’s melted and the sauce is smooth.
  4. Add the cooked fettuccine to the skillet and toss to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.
  5. Season with salt and pepper to taste. Serve immediately and enjoy!
Fettuccine Alfredo

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