Fettuccine Alfredo


1 lb fettuccine noodles, cooked al dente
1 stick unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese (do not use the stuff in the paper cans)
freshly grated Parmesan for dusting
Kosher salt and freshly ground black pepper
Parsley, chopped for garnish
This is an easy to prepare Italian favorite. Roman restaurateur Alfredo di Lello is credited with crating this dish in the 1920’s.
  • While noodles are cooking, melt the butter in a saute pan large enough to accommodate the pasta.
  • Over moderate heat, add the noodles and mix very well with the butter.
  • Add half the cream and toss with a fork and spoon.
  • Add half the cheese and toss to incorporate well, adding more cream a little at a time but not too much. Use only enough to prevent the noodles from sticking together.
  • keep tossing and add the rest of the cheese and, if needed, more cream.
  • Toss until all of the cheese is melted.
  • Remove to heating serving plates and top with freshly grated cheese and cracked black pepper.
  • Garnish with chopped parsley.





20 min


15 min


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