I’ve had fettuccine alfredo with sauce from the jar, but it doesn’t compare to this homemade version. Plus, the homemade version is ridiculously easy and delicious. I first got this recipe at a church activity for young women. It’s now one of my children’s favorites, and there aren’t many meals they all agree on!
Combine all ingredients in a saucepan and stir over medium heat until smooth:
8 oz. cream cheese, cut into cubes
1/2 c. Parmesan cheese
1/4 c. butter
1 c. milk
Meanwhile, cook in another pot:
1 lb. fettuccine
Serve the fettuccine alfredo with any of the following:
Bonus Use For Leftover Sauce
This sauce is actually good left over, unlike most alfredo sauces from restaurants. 1/2 of the recipe is the perfect amount for making a large pizza (like this one)! Use the alfredo sauce in place of regular pizza sauce. Make sure to store the pasta and sauce separately for best results.
But Is It Authentic?
I never worry about authenticity in my recipes. I’m most concerned with taste, cost, and ease (in that order). Here’s the story of the original recipe. I’m pretty sure it costs a lot more than this one since it uses Parmigiano-Reggiano, something I almost never have in my house.
Fettucine Alfredo Better Than a Restaurant’s
- 8 ounces cream cheese cut into pieces
- 1/2 cup Parmesan cheese
- 1/4 cup butter 1/2 stick
- 1 cup milk whole
- 1 pound fettucine or other pasta
- Combine the sauce ingredients in a saucepan and heat over medium, whisking until smooth.8 ounces cream cheese, 1/2 cup Parmesan cheese, 1/4 cup butter, 1 cup milk
- Meanwhile, cook the pasta according the package directions. Serve with the sauce on top.1 pound fettucine
- Optional: Add veggies such as peas, mushrooms, spinach, or broccoli. Stir cooked meats into the sauce before serving (chicken, sausage, shrimp, etc.)
- If you anticipate leftovers, store the pasta and sauce separately.