Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Fettuccine Alfredo

Fettuccine AlfredoItalian restaurateur Alfredo di Lello is credited with creating this dish in the 1920's. The fettuccine is enrobed in a rich, yet simple sauce of butter, grated Parmesan cheese, heavy cream, salt and freshly ground black pepper—and nothing more.

Recipe Ingredients:

1 (16-ounce) package fettuccine pasta
1/2 cup butter (no substitutes!)
2 cups heavy whipping cream
1 cup freshly grated Parmesan cheese (see Tips below)
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Additional freshly grated Parmesan cheese for sprinkling

Cooking Directions:

  1. Cook pasta according to package directions.
  2. While pasta is cooking, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and cook uncovered, stirring constantly, for 1 minute.
  3. Remove from heat and add the cooked fettuccine and 1 cup Parmesan. Toss to combine well (if mixture is "tight", loosen with the addition of a small amount of cream or milk).
  4. Serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.

Makes 6 servings.


  • The success of this sauce depends entirely on the use of freshly grated Parmesan cheese. Do not use the canned variety as it will not melt properly.
  • Cream sauces, such as this one, will "break" (the cream and butter separates) when reheated. No worries, simply add a small amount of cream after reheating and stir to combine to "mend" the sauce.

Nutritional Information Per Serving (1/6 of recipe): 625.6 calories; 50% calories from fat; 36.0g total fat; 109.9mg cholesterol; 697.6mg sodium; 178.8mg potassium; 58.3g carbohydrates; 1.8g fiber; 0.2g sugar; 56.5g net carbs; 17.1g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.