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Fettuccine Alfredo

(3 Votes)
SERVES
4
COOK TIME
20 Min

The nice thing about this fettuccine recipe is that, for flavor and ease, on a scale of 1 to 10, it rates a 10! Why, it's good enough to be served in the finest Italian restaurant.

What You'll Need:
  • 12 ounces fettuccine
  • 1/2 cup (1 stick) butter
  • 2 cups (1 pint) heavy cream
  • 1/2 teaspoon black pepper
  • 1 1/2 cups grated Parmesan cheese
What To Do:
  1. Cook fettuccine according to package directions; drain.
     
  2. Meanwhile, in a large skillet, melt butter over medium-low heat. Add heavy cream and pepper; cook 6 to 8 minutes, or until hot and well blended, stirring constantly.
     
  3. Stir in cheese and cook 6 to 7 minutes, or until sauce is thickened. Pour sauce over fettuccine; toss and serve.
     
Notes
  • You might want to switch this up by using spinach fettuccine to give the dish nice color contrast. Go ahead and top it with additional Parmesan cheese, if desired.
     
  • For easy Italian recipes you will make again and again, we've compiled this collection of 35 No-Fail Italian Favorites, Plus 7 Classic Sauces you can make at home!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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you can substitute skim milk evaporated milk if you don't want to use heavy cream. believe me it is still good.

You can add shrimp, fajita chicken or I have used the small scallops. Still DELICIOUS!!!

LOVE, LOVE, LOVE this recipe!!!! Quick and easy. DELICIOUS!!!

can you add some shrimp to the dish??

I make this sauce with bowtie pasta, salmon, and peas. Best ever. Freshly made cause i can't stand that "store bought" taste.

After you add up the costs of the ingredients in the dairy department of your favorite supermarket, it doesn't make sense to make your own Alfredo sauce. The butter is $.75, the heavy cream is $4.00, and the Parmesan is $4.00. Top brand like Newman's or The Fresh Market private label Alfredo sauce make it absurd to make your own.

Well I've had several store bought Alfredo sauces from Paul Newman, to Bertolies, and this is is much easier, and contains no preservatives.

This is so simple and delicious...store bought Alfredo sauce is NOT the same....at least to me. I can taste the preservatives in it.....

820 cal, 60g fat [35g sat fat=176% dv], 780mg salt, 238mg chol, and 50 total carbs per serving...

Now, see, it wasn't all that difficult to come up with nutritional values, was it?

I use fat free half and half.

A fat gal like me does not CARE about the calories in this delicious dish.

Have to enjoy guilt-free! How often would we eat something so wonderful . Set this recipe for special occasions.

This one must have a million calories with all the fat!!!!

Who gives a d... if you like to cook and like good food go for it. It is a great recipe but I always add parsley and garlic. Some people like to take all the fun out of cooking and eating.

Love it !

Wow, this is awfully fattening. I wonder if you can use milk instead of the heavy cream??

I have an alfredo recipe very similar to this one except it calls for half n half instead of the heavy cream. Even with the half n half, I still do half milk, half half n half and you can't notice a difference. Also, I use only 1 cup of cheese and it's delish!

I've used 2% on other recipes that called for cream or even evaporated milk and it didn't hurt the flavor any. I never have cream on hand so it's always milk.

Did you use the grated parmesan in the can (powder) or the grated in the refriderator section? I would guess the powder but not sure. My husband loves chicken alfredo so thought maybe he would like this. Thanks for the help.

I have used both ways, here's my version 1 pint of Heavy Cream 1 stick of butter 2 Tbsp. Cream Cheese 1/2 - 3/4 C. Parmesan cheese 1 tsp. Garlic powder Methods/steps In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk.

I think I would use the grated in the refrigerator section.

Oh my gosh! This is "Ooh.......its so good!". Seriously, this was a hit with our family. It was super easy to make and was restaurant quality. Yum yum! It's a keeper! Thanks!-

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