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Secret Fettuccine Alfredo

(13 Votes)
Secret Fettuccine Alfredo
2 main-course or 4 appetizer servings
10 Min

Do you think Fettuccine Alfredo is too fancy and difficult to make yourself? Well, our recipe for Secret Fettuccine Alfredo is really easy and fast. Now you can enjoy this restaurant favorite at home in no time.

What You'll Need

  • 8 ounces fettuccine, linguine, or medium egg noodles
  • 4 tablespoons (1/4 cup) butter, melted
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. In a large pot of boiling water, cook pasta just until tender; drain.
  2. In a heated serving dish, combine all remaining ingredients. Add hot drained pasta and carefully toss to coat well.


If desired, sprinkle pasta with freshly ground pepper and additional Parmesan cheese just before serving.

Ratings & Comments

My Rating:  

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

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How does one find the soups from Olive Garden?? I got an email with a group of places named. OG is on it. When clicked on it goes to this site which is not easy to maneuver around in.

HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF FETTUCCINE ALLALFREDO (FETTUCCINE ALFREDO), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT IL VERO ALFREDO ALFREDO DI ROMA IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference of your article (for which I thank you), I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of Fettuccine allAlfredo (Fettuccine Alfredo) in 1908 in the trattoria run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This trattoria of Piazza Rosa has become the birthplace of fettuccine allAlfredo. More specifically, as is well known to many people who love the fettuccine allAlfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo di Lelio opened his restaurant Alfredo in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (Alfredo di Roma), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous gold cutlery (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See also the website of Il Vero Alfredo.(with news also about franchisisng) I must clarify that other restaurants "Alfredo" in Rome do not belong to the family tradition of "Il Vero Alfredo Alfredo di Roma" in Rome. I inform you that the restaurant Il Vero Alfredo Alfredo di Roma is in the registry of Historic Shops of Excellence of the City of Rome Capitale. Best regards Ines Di Lelio

How can this possibly serve 2 people using only 2 tbsp. of cream? That would make it just over a tablespoon for each serving.

We've tested the recipe and believe it or not 2 tablespoons of half and half does coat the pasta, but please feel free to add more if you like it creamier! :)


I make something very similar to this but use spinach or wheat noodles and add small cooked shrimp and evan my 3 and 5 year old grandsons love it.

You can use milk or even almond milk to reduce the calories. I suggest that you add the other ingredients one at a time, starting with the butter, once melted, add the clove of garlic, if desired at this time, then the cheese, once softened, add the cream or milk. For an extra rich sauce, you could add 4 oz soft low fat cream cheese as well. To make florentine, add 1 cup of washed baby spinach leaves and cook an extra 5 minutes on low, to wilt. Can add 1 diced cooked chicken breast or 6 slices bacon, cooked and crumbled, or a few sliced and sauteed mushrooms for additional variations. It is suggested that you add the sauce to the pasta, in a pan, and allow the pasta to cook a minute or two with the sauce, once it's coated. This will allow the sauce to properly mix and start to pick up the flavor of the sauce. This same tip goes for tomato sauce, don't just top with the sauce or allow too much of the sauce to get on the plate. It should be just enough to coat the noodles. The extra sauce, if any, can be used for more noodles later, if desired.

This sounds good and easy, but I think some minced garlic or at least some garlic powder would add a big flavor boost.

Sounds good and easy but I would think some minced garlic or at least some garlic powder would be a big flavor booster.

this was very good & easy. my family really loved this.

Really good and easy to make.

Have to try it

This is a good one.

This is quick, easy and delicious....puts the package variety to shame... and just as easy!


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