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Cozy Soup Recipes to Get You Through the Winter

My Favorite Fettuccine Alfredo Sauce

3 Reviews

This is my favorite fettuccine alfredo sauce recipe. Thick and luscious and the perfect topping for fettuccine pasta. Your whole family will love it!

Where are my carb lovers at?!

I see you!

I AM one of you 🙂 

And when you add a thick, rich, delicious sauce all over it. STICK A FORK IN ME! I am done!

This fettuccine alfredo recipe is everything and what pasta dreams are made of!

A bowl of fettaccine alfredo. It is sprinkled with parsley and there is fresh parsley and lemon wedges next to the bowl of fettaccine alfredo.

Ingredients Needed for Alfredo Sauce

  • Parmesan
  • Kosher Salt
  • Fettuccine Pasta
  • Butter
  • Garlic
  • Mustard
  • Cream Cheese
  • Heavy Cream
  • Milk
  • Parmigiano Reggiano
  • S&P
  • Lemon

How to Make Fettuccine Alfredo Sauce

Head down to the recipe card for all the details for making this sauce. Here are the basic steps:

  • Set aside some of the parmesan cheese for later.
  • Boil the pasta.
  • Saute the garlic and mustard.
  • Add the cream cheese and then the cream and milk.
  • Add the parmesan and Parmigiano Reggiano and S&P.
  • Whisk in the lemon juice.
  • Add pasta into sauce.
  • Top with remaining parmesan and some chopped parsley. 

A large bowl of fettaccini alfredo. It is sprinkled with fresh parsley.

What Can You Substitute For Parmigiano Reggiano Cheese?

You could use Grana padano, Asiago, or Pecorino-Romano instead of Parmigiano Reggiano cheese. Or just plain Parmesan cheese. 

What Can I Use Instead Of Heavy Cream in Fettuccine Alfredo Sauce?

You could mix low-fat or non-fat versions of sour cream, plain yogurt, Greek yogurt or cream cheese with either chicken broth or milk, to replace the heavy cream

For a lighter sauce, you could just use milk or evaporated milk instead of heavy cream.

A bowl of fettaccini alfredo. It is sprinkled with fresh parsley and there is parsley leaves on the table next to the pasta.

How Do You Thicken Fettuccine Alfredo Sauce?

The sauce should thicken as it cooks, but if it is not as thick as you want you can thicken it.

Bring the sauce to a good simmer.

Dilute 3 tablespoons of flour in a half cup of water.

Add mixture to the simmering sauce.

Keep stirring until the sauce has achieved the creaminess you want.

Is Heavy Cream Whipping Cream?

Yes, heavy cream and whipping cream are the same thing. You can also substitute milk for cream in Alfredo sauce if needed. Whole milk is the most creamy substitute for heavy cream. Whole milk contains 8 grams of fat per 1 cup compared to 96 grams of fat per 1 cup in heavy cream.

A large bowl of fettaccini alfredo. It is sprinkled with fresh parsley.

How Long Will Fettuccine Alfredo Sauce Keep?

Alfredo sauce will keep for up to one week in the refrigerator.

Can Alfredo Sauce Be Frozen?

Alfredo sauce can be frozen in an airtight container, or in a heavy-duty freezer bag. But you should not freeze fettuccine Alfredo together. It’s best to always make pasta separate.

Cream-based foods should be stirred as they are reheated to keep them from separating.

A bowl of fettaccine alfredo. It is sprinkled with parsley and there is fresh parsley and lemon wedges next to the bowl of fettaccine alfredo.

Making fettuccine alfredo sauce from scratch is the only way to go! This is so creamy and luscious! You’ll never do a jar of store bought sauce again!

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A bowl of fettaccine alfredo. It is sprinkled with parsley and there is fresh parsley and lemon wedges next to the bowl of fettaccine alfredo.

Fettuccine Alfredo

5 from 3 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
This perfect creamy recipe is my favorite fettuccine alfredo sauce. Thick and luscious and the perfect topping for fettuccine and pasta. You will love it!


  • 1 1/4 Cups Parmesan cheese divided
  • 1/4 Cup Kosher Salt
  • 8 oz Fettuccine
  • 6 Tablespoons Butter unsalted
  • 2 Cloves Garlic minced
  • 1/2 teaspoon Dijon Mustard
  • 2 Tablespoons Cream Cheese
  • 1 Cup Heavy Cream
  • 1/2 Cup Milk
  • 1/2 Cup Parmigiano Reggiano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon Lemon Juice
  • 1 Tablespoon Parsley minced


  • Set aside ¼ cup parmesan cheese for the garnish, and ½ cup parmesan for once the noodles are added.
  • Bring a large pot of water to a boil, adding in ¼ cup kosher salt to the water. 
  • Once boiling add the fettuccini.
  • In a dutch oven or high sided skillet over medium heat, add the butter and melt. 
  • Add the garlic and mustard and stir to combine for 30 seconds to 1 minutes. 
  • Dump in the cream cheese, whisking until smoothly incorporated. 
  • Quickly add the heavy cream and milk and bring to a simmer. 
  • Stir in ½ cup parmesan and ½ cup parmigiano reggiano. Add the salt and pepper.
  • Allow to cook for 10 minutes, or until thickened.
  • Keep tasting the sauce, if you need a little more salt because it’s bland, please use it, otherwise let it sit. 
  • Whisk the lemon juice into the sauce. The acid helps to balance the heavy sauce. 
  • Remove the pasta from the water and add into the sauce with ½ cup parmesan, stirring with tongs to combine. 


Alfredo sauce can be frozen in an airtight container, or in a heavy-duty freezer bag.
Nutrition Facts
Fettuccine Alfredo
Amount Per Serving (1 g)
Calories 792 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 34g213%
Cholesterol 215mg72%
Sodium 1220mg53%
Potassium 273mg8%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 3g3%
Protein 27g54%
Vitamin A 2007IU40%
Vitamin C 3mg4%
Calcium 626mg63%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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A bowl of fettuccine alfredo. It is sprinkled with parsley and there is fresh parsley and lemon wedges next to the bowl of fettuccine alfredo.


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Cozy Soup Recipes to Get You Through the Winter

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • “Fettuccine Alfredo are not a thing in Italy,”but in the US it has become a staple in many restaurants that brand themselves Italian.
    In Italy, the dish is most similar to what Italians call pasta Burro e Parmiggiano (pasta with butter and Parmesan cheese).
    YOUR way of making pasta is often referred to as Pasta del Cornuto – which translates as “Cuckold’s Pasta”
    The even more popular way of serving pasta Alfredo in the US – with chicken – is beyond imaginable.
    It is not just poultry and pasta that are not allowed to mix – meat and pasta very rarely make it on to the same plate. Pasta is one course (primo) and meat is another, fully separate course (secondo).

    • Reply
    • Thank you so much for your input! Chicken and pasta may not suppose to go together, but it tastes so good!

      • Reply
  • Simply LOVE your blog!
    Your Alfredo is today’s challenge.
    From South Africa Cape Town with hugs

    • Reply
    • Yay! Thank you so much for the support and we would love to hear what you think of the alfredo!

      • Reply

    With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
    More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
    Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See the website of “Il Vero Alfredo”.
    I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
    The brand “Il Vero Alfredo – Alfredo di Roma” is present in Mexico with restaurant in Mexico City and 2 trattorias (Mexico City and Cozumel) on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
    The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
    Best regards Ines Di Lelio



    Con riferimento al Vostro articolo ho il piacere di raccontarVi la storia di mio nonno Alfredo Di Lelio, inventore delle note “fettuccine all’Alfredo” (“Fettuccine Alfredo”).
    Alfredo Di Lelio, nato nel settembre del 1883 a Roma in Vicolo di Santa Maria in Trastevere, cominciò a lavorare fin da ragazzo nella piccola trattoria aperta da sua madre Angelina in Piazza Rosa, un piccolo slargo (scomparso intorno al 1910) che esisteva prima della costruzione della Galleria Colonna (ora Galleria Sordi).
    Il 1908 fu un anno indimenticabile per Alfredo Di Lelio: nacque, infatti, suo figlio Armando e videro contemporaneamente la luce in tale trattoria di Piazza Rosa le sue “fettuccine”, divenute poi famose in tutto il mondo. Questa trattoria è “the birthplace of fettuccine all’Alfredo”.
    Alfredo Di Lelio inventò le sue “fettuccine” per dare un ricostituente naturale, a base di burro e parmigiano, a sua moglie (e mia nonna) Ines, prostrata in seguito al parto del suo primogenito (mio padre Armando). Il piatto delle “fettuccine” fu un successo familiare prima ancora di diventare il piatto che rese noto e popolare Alfredo Di Lelio, personaggio con “i baffi all’Umberto” ed i calli alle mani a forza di mischiare le sue “fettuccine” davanti ai clienti sempre più numerosi.
    Nel 1914, a seguito della chiusura di detta trattoria per la scomparsa di Piazza Rosa dovuta alla costruzione della Galleria Colonna, Alfredo Di Lelio decise di aprire a Roma il suo ristorante “Alfredo” che gestì fino al 1943, per poi cedere l’attività a terzi estranei alla sua famiglia.
    Ma l’assenza dalla scena gastronomica di Alfredo Di Lelio fu del tutto transitoria. Infatti nel 1950 riprese il controllo della sua tradizione familiare ed aprì, insieme al figlio Armando, il ristorante “Il Vero Alfredo” (noto all’estero anche come “Alfredo di Roma”) in Piazza Augusto Imperatore n.30 (cfr. il sito web di Il Vero Alfredo).
    Con l’avvio del nuovo ristorante Alfredo Di Lelio ottenne un forte successo di pubblico e di clienti negli anni della “dolce vita”. Successo, che, tuttora, richiama nel ristorante un flusso continuo di turisti da ogni parte del mondo per assaggiare le famose “fettuccine all’Alfredo” al doppio burro da me servite, con
    l’impegno di continuare nel tempo la tradizione familiare dei miei cari maestri, nonno Alfredo, mio padre Armando e mio fratello Alfredo. In particolare le fettuccine sono servite ai clienti con 2 “posate d’oro”: una forchetta ed un cucchiaio d’oro regalati nel 1927 ad Alfredo dai due noti attori americani M. Pickford e D. Fairbanks (in segno di gratitudine per l’ospitalità).
    Desidero precisare che altri ristoranti “Alfredo” a Roma non appartengono e sono fuori dal mio brand di famiglia.
    Il brand “Il Vero Alfredo – Alfredo di Roma” è presente in Messico con un ristorante a Città del Messico e 2 trattorie (Città del Messico e Cozumel) sulla base di rapporti di franchising con il Group Hotel Presidente Intercontinental Mexico.
    Vi informo che il Ristorante “Il Vero Alfredo” è presente nell’Albo dei “Negozi Storici di Eccellenza – sezione Attività Storiche di Eccellenza” del Comune di Roma Capitale.

    Grata per la Vostra attenzione ed ospitalità nel Vostro interessante blog, cordiali saluti
    Ines Di Lelio

    • Reply
    • Hi Ines! Thank you so much for this incredible information! The world is definitely a better place with fettuccine alfredo in it!

      • Reply

Cozy Soup Recipes to Get You Through the Winter