Simple, 3-Ingredient Fettuccine Alfredo Recipe For Tonight

You know what’s amazing about fettuccine alfredo? It’s actually much simpler than most people think. Instead of using cream and lots of ingredients, the real Italian way only needs three things: pasta, butter, and Parmigiano-Reggiano cheese.

And honestly, that’s what makes it so good. When you stick to just these basics, you end up with a smooth, silky sauce that coats every bit of pasta perfectly. The best part is that it’s really easy to make, too.

What is Fettuccine Alfredo?

You know, Fettuccine Alfredo started back in 1914 when a guy named Alfredo di Lelio, who owned a restaurant in Rome, made it for his wife. She was pregnant and couldn’t keep food down, so he came up with this simple dish using just three things: fettuccine pasta, Parmigiano-Reggiano cheese, and butter.

Alfredo Di Lelio in front of Ristorante Alfredo, c. 1914. — Alfredo Di Lelio in front of Ristorante Alfredo, c. 1914 / Source: Wikipedia

The name’s pretty straightforward – “fettuccine” means “little ribbons” in Italian, and well, Alfredo was the chef’s first name. The dish really took off when two movie stars, Mary Pickford and Douglas Fairbanks, tried it at Alfredo’s place in 1927 and brought the idea back to America.

What makes the original recipe special is how basic it is. You just need fresh egg pasta, real aged Parmigiano-Reggiano, and good butter. When mixed together, these make a creamy sauce without any actual cream.

Alfredo Di Lelio opened his restaurant “Alfredo” in Rome in Via della Scrofa in 1914. Source: ilveroalfredo.it

Later on, Americans started adding heavy cream to make it easier to cook and stop the sauce from breaking apart. These days, people throw in all sorts of things like garlic, parsley, different cheeses, and even chicken or shrimp.

It’s funny – while in Italy you’ll mostly find this dish in tourist spots in Rome, it’s everywhere in America. Most people at home now make it the American way, with butter, heavy cream, and Parmesan cheese mixed together. Some folks still try the old Roman way, where you have to stir the butter and cheese into hot pasta really carefully to get it just right, but that’s trickier to pull off.

3 ingredient fettuccine alfredo Recipe

Fettuccine alfredo with grated cheese and parsley on top

You know what’s great about this pasta dish? It’s super simple but tastes amazing. You just mix together fettuccine pasta with a really creamy sauce that’s made from just butter, heavy cream, and grated Parmesan cheese.

The whole thing takes about 20 minutes to make and feeds 4-6 people, so it’s perfect whether you’re having a fancy dinner or just want something quick and tasty on a regular weeknight.

Equipment

You’ll need these basic kitchen tools to make this dish:

A large pot that holds 6-8 quarts – this gives your pasta plenty of room to cook.
A colander to drain the pasta once it’s done.
A large skillet or sauté pan, at least 12 inches across, for making the sauce.
Either a wooden spoon or silicone spatula to stir everything together.
A cheese grater with medium or fine holes for fresh cheese.
A complete set of measuring cups and spoons to get your portions right.
And finally, some tongs to help you handle and serve the pasta.

Ingredients

For this recipe, you’ll need:

1 pound fettuccine pasta
1/2 cup butter
2 cups Parmigiano-Reggiano cheese

Instructions

Bring a large pot of salted water to a boil and cook the fettuccine pasta for 8-10 minutes, or until it’s al dente (tender but still slightly firm to the bite).
Melt the butter in a big pan over medium heat.
Grate the Parmigiano-Reggiano cheese and add it to the melted butter. Stir until the cheese is melted and smooth.
Add the cooked fettuccine pasta to the cheese sauce and mix until the pasta is well coated.
Serve hot and enjoy!

Recipe Notes

Optional: Add 2 cloves of minced garlic to the melted butter for extra flavor.
Optional: Use heavy cream to create a creamy sauce. Start with 2 cups of heavy cream and adjust to taste.
Optional: Add salt and pepper to taste.
Optional: Sprinkle with fresh chopped parsley and a pinch of nutmeg for extra flavor and texture.
To prevent the pasta from sticking together, mix it with the sauce right after cooking and serve immediately.
Leftovers can be stored in a sealed container for up to 3 days. When reheating, add a splash of cream (if using) and stir well to keep the sauce smooth.
If you want to use fresh fettuccine instead of dried, that’s fine – just remember it cooks in about half the time.
If you’re going to use heavy cream, don’t try to substitute the heavy cream with half-and-half or milk – you really need the heavy cream to make a proper thick sauce that won’t break apart.

3 ingredient fettuccine alfredo Nutritional Facts

Let’s be honest – Fettuccine Alfredo is a creamy, filling pasta dish that most people love. You get a good amount of protein from the cheese and plenty of energy from the pasta, but it’s definitely not a light meal.

Even though this Italian-American favorite gives you helpful nutrients like calcium and vitamin D from the dairy, you might want to keep it as an occasional treat rather than an everyday meal.

For each cup (that’s about 250g), you’re looking at:*

Calories: 470-483
Fat: 35.5g (27.25g saturated)
Carbohydrates: 18.75-21.25g
Protein: 18g
Cholesterol: approximately 60-70mg
Sodium: approximately 500-600mg
Fiber: approximately 2-3g
Sugar: approximately 2-3g
Calcium: approximately 500-600mg
Iron: approximately 2-3mg
Vitamin A: approximately 100-200IU
Vitamin D: approximately 10-20IU

*Keep in mind that these values are approximate and may vary based on the specific ingredients and their brands used.

Serving Suggestions

Fettucine alfredo served with asparagus, broccoli and garlic bread

Let’s talk about what goes well with this dish!

Side Dishes: You can’t go wrong with some garlic bread or crusty Italian bread. If you want vegetables, try some roasted asparagus or broccoli. A light mixed green salad works great too, just use a simple vinaigrette. Don’t forget you can also add grilled cherry tomatoes or some sautéed mushrooms.

Drinks: For wine lovers, go with either a dry white wine like Pinot Grigio or Chardonnay, or maybe a light red like Pinot Noir. If you’re skipping alcohol, sparkling water with lemon or Italian soda are really nice options.

Making It Your Way: If you need gluten-free, just swap in gluten-free pasta. For dairy-free folks, cashew cream and dairy-free cheese work well. Need extra protein? Throw in some grilled chicken, shrimp, or pan-seared scallops.

How Much to Serve: For a main dish, plan on about 1½ cups per person. As a side, ¾ cup works well. At parties, ½ cup per person is plenty.

Frequently Asked Questions

Well, Alfredo sauce isn’t great for making ahead – when you try to reheat it, the sauce tends to separate and get a bit grainy. But if you really need to, you can try reheating it very slowly with a little bit of cream mixed in, making sure to keep stirring the whole time.

You’ll want to keep your fettuccine Alfredo leftovers in a container that seals tight. They’ll stay good in your fridge for about 3-4 days. Just make sure to get them in the fridge within 2 hours after cooking to stay on the safe side.

Look, using half-and-half instead of heavy cream isn’t a great idea. The thing is, half-and-half has less fat, so your sauce will turn out much thinner and might separate while cooking. To be honest, if you want that creamy, rich texture, you’ll need to stick with heavy cream.

Well, you can definitely make this without lactose! Try swapping regular cream for lactose-free cream, and instead of Parmesan, you could use either lactose-free hard cheese or nutritional yeast. Just keep in mind that while it’ll still be nice and creamy, the texture might feel a bit different from the original Alfredo sauce.

The trick is to keep your heat nice and low – don’t rush it. Just keep stirring the whole time with your whisk. If you’re seeing your sauce split apart, it’s probably because things got too hot too fast, which makes the proteins clump together.

Final Thoughts

Look, making a great Fettuccine Alfredo isn’t rocket science, but you do need to pay attention to the little things.

The key is getting three things right: mixing the sauce smoothly, cooking the pasta just right, and watching your heat.

You know what? The best way to nail this dish is to just keep making it until it feels natural.

And don’t worry if it’s not perfect the first time – trust me, small tweaks here and there can make a huge difference.

Just remember, though – you can’t cut corners on the ingredients. Good Parmigiano-Reggiano cheese and quality butter are what make this dish so creamy and delicious.

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