Adam and I both love Alfredo, but it’s not the best for you so we don’t make it often. Last week I was craving it so bad that I told him we had to try it. He gladly accepted, and even made it for dinner 
He served it with steak, but this sauce was creamy and delicious. Almost all the recipes we have made at home have been grainy this one was not, we did use shredded Parmesan instead of grated but otherwise we kept the recipe, and it was delicious!! This will be my go to recipe and next time I want to try homemade pasta.
Fettuccine Alfredo (Found On: Taste of Home Cooking Originally From: Food Network)
- 18 ounces fresh fettuccine
- 2 1/2 cups heavy cream
- 12 tablespoons unsalted butter
- 2 cups grated Parmesan
- Pinch freshly grated nutmeg
- Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
{ 3 comments… read them below or add one }
I also love alfredo, but you’re right about the health factor, so I try to lighten it up a bit so I can have it more often.
Ben loves fettuccine alfredo so I am going to make this for him sometime. Looks great!
That looks so good! It’s only 11am, but makes me crave steak and pasta!