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.


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