Fettuccine Alfredo is a traditional Roman, Italian pasta course or main meal. The sweet, salty and creamy sauce adds a seductive coating to the exceptional noodles, creating one of the most famous pasta recipes worldwide.
Fettuccine Alfredo

Fettuccine Alfredo (from Alfredo di Roma)
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 6
  • 1/2 Cup unsalted (sweet) butter
  • 1 pound fresh fettuccine noodles
  • 1/2 Cup light cream (or diluted creme fraiche)
  • 1 Cup freshly grated Parmiggiano-Reggiano cheese
  • 1 pinch of nutmeg, ground
  • 1 pinch of fresh parsley, minced (optional)
  • little pepper (optional)
  1. Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce.
  2. In a separate pan melt unsalted (sweet) butter over very low heat - DO NOT LET IT BROWN!!
  3. Once the butter has melted, stir into the butter: light cream (or the diluted creme fraiche), freshly grated Parmiggiano-Reggiano cheese. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with a pinch of nutmeg, a pinch of fresh parsley (optional), and a little pepper (optional).
  4. Turn the sauce down to a simmer and add fresh fettuccine noodles (or a batch of homemade noodles) to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately.
  5. The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.