Fettuccine Alfredo Recipe Made at Home

This fettuccine alfredo recipe is the kind of comfort food that instantly makes you forget about everything else going on in your day. You know those dishes that somehow feel like a hug in a bowl? Yeah, this is one of those. But here’s the best part, it doesn’t need heavy cream to get that silky, creamy, restaurant-style finish we all love.

I still remember the first time I made Alfredo sauce from scratch. I was convinced it would never taste as rich without the heavy cream. I was wrong. Shockingly wrong, actually. Once I started using half and half and just the right amount of Parmesan, everything changed. The sauce came out light but still totally luxurious, and paired with fresh pasta? Oh man, game over.

I wanted to keep this one classic and simple. Just fresh pasta, a garlicky cream sauce, and good cheese. That’s it. No chicken, no shrimp, nothing fancy. Sometimes you just want the real deal, the pasta dish that started it all. And honestly, there’s something special about making the noodles yourself too. It’s a little messy, sure, but the kind of messy that makes your kitchen feel alive.

If you’ve never made homemade fettuccine before, don’t worry. I’ll walk you through every step like we’re cooking it side by side. You don’t need fancy skills or a bunch of gadgets, just a little patience and a good appetite.

Let’s get into it!

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WHY THIS RECIPE WORKS

• No heavy cream, no problem – You don’t need heavy cream to make a silky, rich Alfredo sauce. Half and half gives you that same creamy texture without weighing the whole dish down.
• Fresh pasta makes all the difference – Store-bought pasta works in a pinch, but when you make it from scratch, the difference is huge. It’s softer, richer, and soaks up the sauce in the best way.
• Simple ingredients, big flavor – This recipe uses just a handful of basics, but they come together in a way that tastes like something off a restaurant menu. Butter, garlic, and cheese do a lot of heavy lifting here.
• Beginner-friendly but satisfying – Even if you’ve never made fresh pasta before, you can pull this off. I’ll guide you through it step-by-step, no stress, no weird techniques.
• Perfect for date night or self-care – Whether you’re trying to impress someone or just treating yourself, this dish delivers. It feels fancy without being fussy.
• Totally customizable – Want to add grilled chicken, shrimp, or roasted veggies? Go for it. This base is a blank canvas you can dress up however you want.

INGREDIENTS FOR FETTUCCINE ALFREDO

For the fresh pasta

• 2 ⅔ cups (255 g) 00 flour (or all-purpose flour if needed)
• 2 large eggs, room temperature
• 4 egg yolks, room temperature

For the Alfredo sauce

• 3 tablespoons (42 g) unsalted butter
• 1 garlic clove, minced
• 1 ½ cups (360 ml) half and half (or equal parts whole milk and heavy cream)
• 1 cup (120 g) vegetarian or halal-certified Parmesan cheese, freshly grated
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

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STEP BY STEP INSTRUCTIONS

• STEP 1) Add the flour to a clean work surface, make a well in the center, and whisk in the eggs and yolks with a fork, gradually pulling in flour from the edges.
• STEP 2) Once it becomes too thick for a fork, switch to your hands and knead until the dough comes together, then keep kneading for about 8 to 10 minutes until smooth and elastic.
• STEP 3) Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour so it becomes easier to roll out.
• STEP 4) Cut the dough into 3 equal pieces, roll one into a rectangle, and pass it through a pasta roller starting at the widest setting; fold and repeat until smooth, then continue thinning it to about 1/8 inch thick.
• STEP 5) Dust the rolled pasta sheets with flour, cut them using a fettuccine cutter, and lay them on a floured tray, folding as needed and covering with a towel.
• STEP 6) Bring a large pot of salted water to a boil and cook the pasta for 1 minute, stirring to keep it from sticking—fresh pasta cooks fast, so don’t walk away.
• STEP 7) While the water heats, melt butter in a large skillet over medium heat, add garlic, and cook for about 1 minute until fragrant and lightly golden.
• STEP 8) Pour in the half and half, heat until it’s steaming (not boiling), then whisk in half the Parmesan along with salt and pepper until smooth.
• STEP 9) Add the drained pasta and ½ cup of pasta water to the sauce, simmer for a minute or two, then toss in the rest of the cheese and stir until everything is coated and glossy.

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EXPERT COOKING TIPS

• Let the dough rest, seriously. Don’t skip the resting time after kneading your pasta dough. It relaxes the gluten and makes rolling it out way easier later on.
• Start wide with the pasta roller. Always begin at the widest setting and work your way down slowly. If you rush and jump settings, the dough might tear or stretch unevenly.
• Use pasta water to control your sauce. That starchy water helps the sauce cling to the noodles and keeps it from turning into a sticky mess. Don’t skip it.
• Don’t boil the cream. When you add the half and half, just bring it to a steamy scald. If it boils, the sauce can separate or get too thick too fast.
• Work fast with fresh pasta. It cooks in about 60 seconds, so have your sauce hot and ready before you drop the noodles into the pot.

RECIPE FAQ

HOW TO STORE AND REHEAT LEFTOVERS

If you somehow end up with leftovers (I rarely do), just scoop the pasta into an airtight container and pop it in the fridge. It’ll stay good for about 3 days.

When you’re ready to reheat, skip the microwave if you can. I like warming it gently in a skillet over medium heat with a splash of half and half or milk to loosen up the sauce. Stir it gently as it heats and it’ll come right back to life.

SERVING SUGGESTIONS

This dish is rich and creamy, so I like to balance it out with something fresh on the side. A simple green salad with lemon vinaigrette works great. You could also toss together some roasted veggies like asparagus, broccoli, or zucchini.

If you’re in the mood to bulk it up, grilled chicken or sautéed mushrooms make perfect add-ins. And of course, a slice of warm garlic bread or a soft dinner roll on the side? Always a good move.

And that’s it, friend. A cozy bowl of homemade fettuccine Alfredo made from scratch, right in your own kitchen. It’s the kind of recipe that feels a little fancy but totally doable, even on a regular Tuesday. Whether you’re cooking for someone special or just treating yourself (which you absolutely should), this one hits the spot every single time.