Podcast

Delicious Fettuccini Alfredo

by StudioLink Recipe.
April 22, 2026
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EBT-Friendly: 100% of ingredients

From Nick DiGiovanni

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The ultimate homemade Fettuccine Alfredo with silky, from-scratch pasta and a rich, creamy Parmesan sauce. Made with just a few simple ingredients, this recipe is pure comfort food perfection. No cream—just butter, cheese, and the magic of fresh pasta.

Ingredients:

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For the Pasta
  •   2 2/3 cup 00 flour
  •   2 large eggs (room temperature)
  •   4 egg yolks (room temperature)
 
For the Sauce
  •   3 tbsp butter
  •   1 clove garlic (minced)
  •   1 1/2 cup half and half
  •   1 cup Parmesan cheese (freshly grated)
  •   kosher salt (to taste)
  •   freshly cracked pepper (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Make the fresh pasta dough: On a clean work surface, create a well with 00 flour. Add eggs, egg yolks, and salt into the center. Using a fork, whisk the eggs together, gradually incorporating flour from the edges until a thick paste forms. Switch to your hands and knead until a dough forms.
  2. Knead the dough for 5-10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for at least 1 hour (or up to 3 hours).
  3. Roll out the pasta: Unwrap the dough and divide into three equal portions. Working with one portion at a time, press into a rectangle. Run the dough through a pasta roller on the widest setting twice. Fold into a tri-fold and roll through again. Repeat until the dough is thin, about ⅛ inch thick.
  4. Switch to the fettuccine cutter attachment and feed the pasta sheets through. Dust with flour to prevent sticking and set aside.
  5. Cook the pasta: Bring a large pot of water to a boil. Generously salt the water, then add the fresh pasta and cook for about 60 seconds, until al dente. Reserve some pasta water before draining.
  6. Make the Alfredo sauce: In a large, deep skillet over medium heat, melt butter. Add minced garlic and cook until fragrant and lightly golden.
  7. Add half and half and bring to a scald (do not boil). Add half of the Parmesan cheese, plus salt and pepper. Whisk until the cheese melts, about 1-2 minutes.
  8. Add the cooked pasta and about half a cup of reserved pasta water. Increase heat to bring the sauce to a bare simmer. Cook for 1-2 minutes, adding more pasta water if the sauce thickens too much.
  9. Add half of the remaining Parmesan cheese and gently toss to incorporate. Taste and adjust seasoning.
  10. Remove from heat and divide between plates. Top with the remaining Parmesan cheese. Serve immediately and enjoy!

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