Fettuccine Alfredo

Recipe Submitted by Rusty ..|.. Category: Pasta

Note: Freshly grated Parmesan is important for this recipe to work. The better the cheese, the better the sauce.


  • 1-1/2 Cups heavy cream
  • 2-1/4 Cups freshly grated Parmigiano-Reggiano
  • 1/4 Cup chopped fresh Italian flat-leaf parsley
  • 1 Pound dried fettuccine
  • Freshly grated Parmigiano-Reggiano, to serve
  • Salt and pepper, to taste


Pour the cream into a heavy-bottomed saucepan and bring it to a boil. Gradually, whisk in the Parmigiano-Reggiano. Add parsley, salt, and freshly ground black pepper. Stir until the sauce is well combined.
In the meantime, bring a large pot of salted water, with about a quarter cup of olive oil added, to a boil. Cook pasta according to manufacturer's instructions. Drain well. Toss with Alfredo sauce.
Top with grated Parmigiano-Reggiano, if desired. Garnish with a couple sprigs of Italian flat-leaf parsley. Enjoy!

Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org