The Pasta House Co. Fettuccine Alfredo is creamy, delicious, and great for dinner. Top this homemade Fettuccine Alfredo with broccoli, chicken, shrimp, crab, scallops, or steak for a heartier meal.
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What Makes the Pasta House Company Fettuccine Alfredo So Good?
Out of all of the Pasta House recipes, the restaurant’s Fettuccine Alfredo may take the top spot when it comes to indulgence. It’s rich and creamy, with a hint of cheese and a big hit of black pepper.
While Pasta House Adlfredo is deliciously decadent, it is not heavy like some versions you may have tried in the past. Try this recipe, and you can satisfy your taste buds without all the guilt!
Why You Should Try This Recipe
Don’t get intimidated by the idea of making homemade Alfredo sauce. It’s easy. Just think of Pasta House Alfredo as a grown-up and more sophisticated Mac ‘n Cheese, and you’ll be just fine.
By swapping half & half for heavy cream and reducing the amount of butter, this recipe cuts out a significant number of fat grams and calories without making the sauce taste thin or watery. With less fat and no unnecessary spices, the taste of the cheese can really shine through.
Pasta House Alfredo Ingredients
- Fettuccine, uncooked
- Half & Half
- Unsalted butter
- Parmesan or parmigiano reggiano, grated
- Black pepper, cracked
Ingredient Notes and Substitutions
You can use other types of pasta, but wide, flat noodles like fettuccine give the sauce a bit more surface area to cling onto. Pappardelle or linguine are other types of pasta that would work well in this dish.
If you want, you can swap out parmesan for parmigiano reggiano, but whichever cheese you use, you need to shred it finely. Try using a microplane for the best results.
Pepper is an essential flavor in this dish. You really need to use good quality, freshly cracked, not ground, pepper. Black pepper is good, but you can try using several types of peppercorns for not just a variety of flavors but for their attractiveness.
How to Make Alfredo Sauce
To boil the pasta:
- Cook the pasta in well-salted water until it is just underdone. Try subtracting a minute from the minimal suggested cooking time listed on the package.
- Drain the pasta and return it to the cooking pot on the stove. You need the starch from the pasta to thicken the sauce, so do not rinse!
To prepare the sauce:
- Add the butter and half & half to the partially cooked pasta.
- Bring the liquid to a slow simmer and cook the pasta until al dente.
- Remove the pot with the pasta from the heat and stir in the Parmesan cheese and black pepper.
- Plate and serve immediately.
What to Serve With It
Garnish with extra cheese and crushed pepper.
This Pasta House Fettuccine Alfredo recipe is like a blank canvas, so feel free to jazz it up a bit. Some people like to toss it with roasted vegetables like sliced asparagus or broccoli before serving. Others prefer to add grilled chicken breast or shrimp for some extra protein.
How to Store Pasta With Alfredo Sauce
This dish is best eaten right after making it, but you can save leftovers in an airtight container in the fridge overnight. The pasta will soak up any extra sauce, so you will have to add more half & half when you reheat it on the stovetop or in the microwave.
How Long Does Fettuccine Alfredo Last?
Keeping the pasta in the fridge for longer than a day or two will turn this dish into mush.
Love Restaurant Alfredo Dishes? Try These Copycat Recipes!
- Johnny Carino Bowtie Pasta Alfredo
- Olive Garden Alfredo Sauce
- Olive Garden Chicken Alfredo
- Olive Garden Chicken Tortellini Alfredo
- Olive Garden Shrimp Alfredo
- Olive Garden Steak Alfredo
- Red Lobster Crab Alfredo
Favorite Italian Recipes
- Baked Ziti
- Chicken and Shrimp Carbonara
- Chicken Scampi
- Eggplant Parmigiana
- One Pot Italian Sausage Pasta
- Parmesan Risotto
Check out more of my easy pasta recipes and the best Italian recipes on CopyKat!
The Pasta House Company Fettuccine Alfredo
- 10 ounces dry fettuccine
- 4 ounces butter
- 4 ounces half & half
- 1/2 cup grated Parmesan cheese
- cracked black pepper to taste
- Cook the fettuccine in boiling water with salt until almost tender, but still a little firm to the bite. Drain.
- Return the fettuccine to the pot along with the butter and half & half and bring to a hard boil.
- When the noodles are fully cooked, remove the pot from the heat.
- Add the Parmesan cheese and cracked black pepper. Toss and serve.
This was so easy I didn’t realize how easy it was to make Alfredo! We will be enjoying this at home more often.