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Fettuccine Alfredo

fettuccine alfredo Entree
Fettuccine Alfredo
  • Prep 25 min
  • Total 25 min
  • Servings 4

Put a pot of water on to boil, then stir the white sauce together as the pasta is cooking. It’s just that easy to create a rich and satisfying dinner in just 25 minutes. This top-rated recipe is a home cook favorite—try it tonight and find out why. MORE+ LESS-

January 7, 2019

Ingredients

8
oz uncooked fettuccine
1/2
cup butter, cut into pieces
1/2
cup whipping cream
3/4
cup grated Parmesan cheese
1/2
teaspoon salt
1/8
teaspoon black or white pepper
Chopped fresh parsley

Steps

Hide Images
  • 1
    Cook and drain fettuccine as directed on package.
  • 2
    Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
  • 3
    In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.

Expert Tips

  • A traditional, rich Alfredo is often a first-course, but transform it into a satisfyingly hearty main dish by adding sautéed shrimp, grilled and sliced chicken, cubed up smoked ham, and/or steamed vegetables if you’d like. Have any add-ins ready and waiting, as making the creamy sauce takes no time and the pasta is best eaten immediately.
  • Sprinkle the pasta with a chiffonade of fresh basil: roll 3 large sweet basil leaves up into a tight cylinder. Then thinly slice crosswise into shreds.
  • Buy a chunk of good Parmesan, Romano, or asiago cheese. Shave it with a vegetable peeler for ultra-thin slices to shower over the pasta.
  • Use linguine instead of fettuccini or sub in your favorite gluten-free pasta if you’d like.
  • Yes, there really was an “Alfredo” behind the classic pasta dish. He was a popular Roman restauranteur and—more importantly for our story—a terrific husband. When his wife was suffering from pregnancy-related nausea, he went back to his restaurant, Alfredo alla Scrofa, and whipped up a dish of plain cooked fettuccine tossed with butter and Parmesan. She loved the dish and soon felt better, so he put the “Alfredo recipe” on the menu. The rest is Italian—and culinary—history. The Fettuccine Alfredo sauce has gotten richer over the years, picking up cheese and cream in most modern versions. In Italy, it’s also known as fettuccine al burro, fettuccine burro e parmigiano, or pasta in bianco. If this fettuccine recipe has inspired you to try more, you’ll find more in Betty’s best alfredo recipes collection.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
370
% Daily Value
Total Fat
41g
63%
Saturated Fat
24g
122%
Trans Fat
1 1/2g
Cholesterol
150mg
50%
Sodium
1020mg
43%
Potassium
115mg
3%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
7%
Sugars
2g
Protein
15g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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