Real Recipes From Real Home Cooks ®

fettuccine alfredo

(29 ratings)
Blue Ribbon Recipe by
Megan Olson
Amarillo, TX

This rich, creamy dish is one of my favorite comfort foods and it has gotten rave reviews from even the pickiest eaters of the family. It's also very easy to make; when my husband learned to cook, this was the first dish he made.

Blue Ribbon Recipe

Fettuccine Alfredo is comfort food to the max. This version is thick, creamy, and delicious. It's filled with flavor from the Parmesan and Romano cheeses. Easy to make, you won't be disappointed by this recipe. Make this any time you want a restaurant-quality meal at home. You can even add some grilled chicken to the dish.

— The Test Kitchen @kitchencrew
(29 ratings)
yield 2 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For fettuccine alfredo

  • 4 oz
    uncooked fettuccine
  • 3 Tbsp
  • 1 c
    heavy whipping cream
  • 1/2 c
    freshly grated Parmesan cheese
  • 1/2 c
    freshly grated Romano cheese
  • 2
    egg yolks, lightly beaten
  • 1/8 tsp
  • 1/8 tsp
  • 1/4 - 1/2 tsp
    garlic powder (amount depends on your taste)
  • dash

How To Make fettuccine alfredo

  • Cooking fettuccine in boiling water.
    Cook fettuccine according to package directions. *Make sure to salt the pasta cooking water for flavor.
  • Melting butter in a saucepan.
    Meanwhile, in a saucepan, melt butter over medium-low heat.
  • Whisking in cream, cheeses, egg yolks, salt, pepper, and nutmeg.
    Whisk in cream, cheeses, egg yolks, salt, pepper, and nutmeg.
  • Cooking until mixture is 160 degrees.
    Cook and stir over medium-low heat until hot to the touch, but not boiling (thermometer will read 160 degrees).
  • Draining cooked pasta.
    Drain fettuccine.
  • A platter of Fettucine Alfredo.
    Pour sauce over pasta and grate some Parmesan over the top.