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Fettuccine Alfredo
(23 Votes)
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- 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
-
Cook fettuccine according to package directions; drain.
-
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.
-
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!
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grandmamo
Oct 04, 2018
This recipe is quite good and simple to make. I usually use half and half because that's what I usually have on hand. DO NOT use fat free half and half because it has a lot of sugar and preservatives. I would rate it 4 if I could get the stars to work on "my rating".
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parthur 3599236
Jun 30, 2014
you can substitute skim milk evaporated milk if you don't want to use heavy cream. believe me it is still good.
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janwil 0311497
Sep 05, 2013
You can add shrimp, fajita chicken or I have used the small scallops. Still DELICIOUS!!!
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janwil 0311497
Sep 05, 2013
LOVE, LOVE, LOVE this recipe!!!! Quick and easy. DELICIOUS!!!
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Ronnierug 8610290
Apr 20, 2013
can you add some shrimp to the dish??
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lenatordaz 9493327
Apr 18, 2013
I make this sauce with bowtie pasta, salmon, and peas. Best ever. Freshly made cause i can't stand that "store bought" taste.
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hughunc59 1036336
Apr 18, 2013
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.
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David Craig
Apr 18, 2013
Well I've had several store bought Alfredo sauces from Paul Newman, to Bertolies, and this is is much easier, and contains no preservatives.
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seacowfan 1302884
Jun 30, 2014
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.....
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hnd7bskrvi11e
Feb 13, 2013
820 cal, 60g fat [35g sat fat=176% dv], 780mg salt, 238mg chol, and 50 total carbs per serving...
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Red Headed Stranger
Mar 21, 2013
Now, see, it wasn't all that difficult to come up with nutritional values, was it?
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meatandtaters
Aug 14, 2012
A fat gal like me does not CARE about the calories in this delicious dish.
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jeanettesetera 3609655
Aug 13, 2012
Have to enjoy guilt-free! How often would we eat something so wonderful . Set this recipe for special occasions.
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madooley 1590179
Aug 13, 2012
This one must have a million calories with all the fat!!!!
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gonefishin27
Sep 05, 2013
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.
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Cloggingal 7760539
Feb 15, 2012
Wow, this is awfully fattening. I wonder if you can use milk instead of the heavy cream??
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cness 7930007
Jun 21, 2012
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!
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LLJbeanies 3686878
Feb 13, 2013
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.
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mwellman68 0073620
Feb 08, 2012
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.
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azron1001 3980444
Feb 10, 2012
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.
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wilsoncr 7739879
Aug 17, 2012
I think I would use the grated in the refrigerator section.
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Sierra1
Aug 21, 2010
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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