Dad's Fettuccine Alfredo Recipe

This incredibly rich and creamy Fettuccine Alfredo recipe is a family secret passed down from my dad, a former chef at a prestigious Italian restaurant. Get ready to be amazed – this iconic dish only uses THREE ingredients! Believe it or not, the simplicity unlocks unparalleled flavor. Learn how to make this restaurant-quality pasta in just 10 minutes – perfect for a quick weeknight meal or an impressive dinner party.

Prep Time 5 mins

Cook Time 10 mins

Calories 516.2 kcal

Protein 58g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Dad's Fettuccine Alfredo

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How to Make Dad's Fettuccine Alfredo

Cook fettuccine according to package directions until al dente. Reserve about ½ cup of pasta cooking water before draining.
Drain the pasta and toss gently with 1 tablespoon of olive oil to prevent sticking.
In a large skillet or wok, heat the half-and-half over medium heat until it’s just beginning to simmer. Do not boil.
Reduce heat to low. Gradually whisk in the Parmesan cheese, a handful at a time, until it is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a little pasta water to thin it out.
Remove from heat. Add the cooked fettuccine and toss to coat evenly in the Alfredo sauce.
**For Classic Alfredo:** Serve immediately.
**For Fettuccine Carbonara:** Stir in the cooked peas and crumbled bacon. Serve immediately.