Fettuccine Alfredo

by Elizabeth Skipper | March 4th, 2015 | Chef Recipe, Recipes

fet alfredo (400x400)This recipe calls for fresh fettuccine. If using dried, reduce the amount of pasta to 10-12 ounces. Follow the cooking times recommended on the package, and begin testing for doneness at the shortest cooking time given. This amount serves 4 to 6 people, depending on their appetites. It’s very rich, but worth the splurge. Use a light hand with the nutmeg; its presence should be subtle.




Fettuccine Alfredo


  1. 1 lb. fresh fettuccine
  2. Salt
  3. 4 ozs. (1 stick) unsalted butter
  4. 1 cup heavy cream
  5. 1 cup freshly grated Parmigiano-Reggiano + additional for serving
  6. Freshly ground pepper
  7. Ground nutmeg, preferably freshly ground
  1. Bring a large pot of water to a boil for the fettuccine, and salt it generously when it comes to a boil (use at least a tablespoon of salt and 4 quarts of water)
  2. While the water is coming to a boil, melt the butter in a large sauté pan. Add the cream to the butter and warm them together. Cook the fettuccine until it’s al dente, and drain in a colander set in the sink
  3. Add the fettuccine to the hot butter/cream mixture, keeping the heat under the pan on low
  4. Add the cheese and toss everything together until the sauce thickens slightly
  5. Season with pepper and a hint of nutmeg
  6. Remove from the heat and serve immediately in warmed bowls
  7. Pass additional Parmigiano-Reggiano at the table
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