Your cart

Fettuccine Alfredo

Fettuccine Alfredo
pasta This is not an expensive meal to make, but it tastes as if you really went all out. The versatile Alfredo sauce can also be used for my Red-and-White Mostaccilo (p.73) as a pizza sauce, and as a dipping sauce for homemade bread sticks (p.233). To make a leaner Alfredo, substitute half-and-half or fat-free evaporated milk for the heavy cream and reduce or omit the cream cheese;the result will be a thinner sauce. Vary the ratio of pasta to sauce as desired. In The Food Nanny Rescuses Dinner page 71

Fettuccine Alfredo

  • Alfredo Sauce:
  • 1/2 cup 1 stick butter
  • 1 3-ounce package cream cheese
  • 1 pint heavy cream
  • 1 teaspoon garlic powder
  • 1/2 cup grated Parmesan cheese
  • salt and ground black pepper
  • 1 pound uncooked fettuccine
  1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if your're serving it as a dipping sauce with pasta), you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.
  2. Cook the fettuccine according to package directions; drain.
  3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
  4. Toss the sauce and the pasta in a large bowl and serve immediately.
  5. Serve with a tossed green salad and hot French bread or bread sticks.


For Chicken Alfredo, stir- fry bite size chunks of chicken in 1 Tablespoon olive oil until cooked and add to the sauce.

Recent posts
Blank Meal Plan and Shopping List
Liz's Asiago Parmesan Artisan Bread
TDF Weekly
TDF Weekly