Fettuccine Alfredo

A refined and easy-to-make Italian classic, Fettuccine Alfredo is delicious! This 20-minute meal is perfect for a quick weeknight dinner or fancy party for its al dente pasta and creamy parmesan cheese sauce with oregano for flavour!  

– 12 ounces fettuccine – 6 tablespoons butter  – 3 cloves garlic – ¼ teaspoon salt  – ¼ teaspoon black pepper – ½ teaspoon dried oregano – 2 cups heavy cream – 2 cups Parmesan cheese – ¼ teaspoon red pepper flake



Salt generously and boil a large pot of water over high heat. Fettuccine should be cooked al dente per package instructions. 

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Fettuccine alfredo process shots. Heat butter in a large skillet on medium-high. Add garlic and cook 30 seconds until fragrant. 

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Season with dried oregano, salt, and pepper. Fettuccine alfredo process shots. Pour in heavy cream.

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Stir constantly to avoid burning on the bottom of the pan until the mixture boils, then reduce the heat to medium and cook for 5 minutes, stirring occasionally.

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Fettuccine alfredo process shots. Whisk in parmesan cheese until smooth. Fettuccine alfredo process shots. 

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Toss thoroughly after adding the fettuccine to the skillet. If sauce is too thick, add more of the pasta water that was set aside.

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Fettuccine alfredo preparation steps in pictures. If desired, add more Parmesan cheese and red pepper flakes as garnish.

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And this is a traditional recipe for homemade fettuccine Alfredo! It's basically just perfectly cooked pasta and a creamy parmesan sauce.

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