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Creamy Fettuccini Alfredo Recipe

Creamy Fettuccine Alfredo…mmmmm

  • Author: Resha
  • Total Time: 25 mins
  • Yield: 4 to 6 large servings


  • 6 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 pint heavy cream
  • 1 cup parmigiano-reggiano cheese, grated
  • 1 lb dry fettuccine
  • salt and pepper to taste
  • chopped parsley for garnish (optional)


  1. Boil water for your pasta and cook according to directions on the package.
  2. Meanwhile, over medium heat, melt 2 tablespoons of the butter in a large skillet to sautee the chopped shallot and garlic until tender.
  3. Add remaining 4tbsp of butter. Allow this to melt, then add the heavy cream.
  4. Slowly bring to a boil while whisking to incorporate the butter and cream together. Bring to a boil, then reduce to medium heat, stirring semi-frequently, about 10 minutes.
  5. Add your cooked al dente pasta directly to the sauce. If your sauce gets too thick, just add a little of the pasta water and stir around.
  6. Sprinkle in the cheese, and toss until evenly coated. Add a little of the pasta water if your mixture is too thick.
  7. Season with salt and pepper to taste.
  8. Serve immediately and enjoy that yummy thigh-thickening goodness!


Feel free to add chicken, shrimp, or whatever you want to this. This is just a very basic and very very yummy recipe to get you started.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
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