Fettuccine Alfredo Recipe


The first time I was in Italy, I was 18 years old and traveling with my sister and her 2 friends.  My sister had already been to Italy.  She lived there as an exchange student during college, so she had ‘done Italy’ already.  Luckily for me, she knew everywhere to go – the very necessary,  Il Vero Alfredo restaurant in Rome.  This is the birth place of the original Fettuccine Alfredo recipe and is currently managed by Alfredo’s grandson, Paolo Ugo.  It has been 26 years since I ate fettuccine alfredo at Alfredo’s in Rome and I can honestly say that I remember every bite.  It was that good. (I included my Ninja Tips at the bottom)

Unfortunately, I haven’t been back to Italy since my honeymoon,  10 years after my first trip, so I’ll have to be content with the memories for now.  Fortunately, I have my Italian mother alive and well and she knows what she’s doing when it comes to cooking!  I mention her often, so I know you wont be surprised to hear that this shockingly easy and incredibly outstanding fettuccine alfredo recipe is hers.  It is just one of the many recipes she has given to me throughout the years.  We usually argue (as do all good Italians) over who executes it better, but I’m here to tell you, it’s her.  She’ll beg to differ.

Fettuccine Alfredo is a cream sauce, so if you are watching your calories or cholesterol you are reading the wrong post.  It is a cream sauce with a butter base accented by cheese – 3 different kinds of cheese.  I don’t make this all that often, so when I do I go all-in.  The only way to make this sauce better is to add the fresh garlic.  What will make or break this alfredo sauce is the quality of the ingredients.  Now is not the time to get cheap on ingredients – the amount or quality.  Buy the best heavy cream and cheese you can and in this case, more is more.  If you want to add more mascarpone, parmigiano reggiano or fontinella, please do, but keep the butter and cream the same. If you can’t find fontinella, don’t use fontina, use asiago.  Also,  1/4 cup asiago can be added to the original recipe.  Just make sure to get high quality parmigiano reggiano (like the one linked here that is aged 3 years) – it will give the alfredo sauce depth and the earthy, almost nutty flavor of the cheese as well providing necessary salt.

Alright, that’s it.  Time to make this fettuccine alfredo sauce recipe.  And when you do, please tell me all about it.  My mother and I want to know how you like it!

Fettuccine Alfredo Recipe

2 lbs fettuccine pasta

2 sticks butter, unsalted

2 cups heavy whipping cream

1 garlic clove, crushed (optional)

1 large tbsp mascarpone (Vermont Creamery makes a good one that is available nationwide)

1/2-3/4 cup parmigiano reggiano

1/4 cup fontinella

1 tsp dry parsley

1 tsp salt


In a saucepan, melt butter and add garlic if using.  Add whipping cream and mascarpone.  Stir until the mascarpone is melted and combined with the butter and cream.  Add the parmigiano reggiano, stirring frequently until it is melted and combined.  Next, add the fontinella, stirring until it’s melted and combined.  Add the salt.  Last, add the dry parsley and continue stirring until all cheeses are incorporated and the sauce is smooth.  Cook pasta until it’s al dente and drain in a colander.  Place pasta in a serving dish.  Pour the alfredo sauce over the pasta and using a pasta lifter, combine the sauce into the pasta.  Sprinkle with freshly grated parmigiano reggiano, dry parsley and pepper.  Serve.

Ninja Tip: if you make the sauce ahead of time it can be reheated, but you must reheat on lowest heat, stirring constantly.

Ninja Tools: I always say to get the best equipment you can afford. Good cookware lasts forever and it can make a huge difference in your results in the kitchen.  Here are some of the key pieces I used in this recipe and links to the best deals I could find.


All Clad 2 Quart Sauce Pan – The 3-ply stainless steel heats quickly and evenly.  When making any sauce, but in this case a classic fettuccine alfredo recipe, getting heat right is critical so use a high quality sauce pan.


 All Clad Pasta Pot – 12 Qt – With Insert – It’s a staple. This is a great set because it comes with 2 inserts.  All Clad makes another one that is twice the price, but I have had this one for years and love it.

Wusthof 8″ Chef’s Knife – Get a good quality chef’s knife.  I love my Wusthof.  I have the 6″ and this 8″.

I hope you enjoy my fettuccine alfredo recipe.  Let me know if you have any questions.  You can connect with me here or on facebook or twitter.

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