A wonderfully rich and filling alfredo, not for those watching their waistlines.

Recipe Summary

cook:
30 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.

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  • In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.

  • Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Nutrition Facts

928 calories; protein 16g 32% DV; carbohydrates 46.9g 15% DV; fat 77.2g 119% DV; cholesterol 275.3mg 92% DV; sodium 290.2mg 12% DV. Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/13/2008
Cut the cream down to 2 pints, double the cheese (we used half Romano/half Parm), sub white pepper for black, up the pinch of nutmeg to about 1/4 tsp., add a clove of crushed garlic to the sauce, garnish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken, asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle! Read More
(158)

Most helpful critical review

Rating: 3 stars
05/10/2005
It's a good base to start with, but if you make the dish exactly as the recipe says, it is extremely bland. The amount of cheese needs to be DOUBLED and it needs salt. I add shrimp to it which helps as well. It's just alright. I certainly wouldn't "die" for it! Read More
(60)
150 Ratings
  • 5 star values: 80
  • 4 star values: 34
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 11
Rating: 4 stars
09/13/2008
Cut the cream down to 2 pints, double the cheese (we used half Romano/half Parm), sub white pepper for black, up the pinch of nutmeg to about 1/4 tsp., add a clove of crushed garlic to the sauce, garnish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken, asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle! Read More
(158)
Rating: 5 stars
06/17/2005
OMG!!!!!!! MMMMMM. I changed it a little. I cooked 5 boneless, skinless ckn breasts and cut into small pieces. I cut the cream to 2 pints, but used 1 cube butter. I also added 1 TBSP minced garlic. I used 6 oz romano and 6 oz parmesan instead. I stirred in the ckn when the sauce was about done, added some salt and lots of pepper. This is soooooo good. Read More
(72)
Rating: 3 stars
05/10/2005
It's a good base to start with, but if you make the dish exactly as the recipe says, it is extremely bland. The amount of cheese needs to be DOUBLED and it needs salt. I add shrimp to it which helps as well. It's just alright. I certainly wouldn't "die" for it! Read More
(60)
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Rating: 5 stars
06/06/2003
I love this alfredo sauce, this is how we make it at the restaurant I work at. Read More
(19)
Rating: 4 stars
07/28/2004
You weren't kidding when you said VERY RICH. Delicious recipe. Just a note . . . the sauce takes quite awhile to get its thickness, so plan ahead! Read More
(18)
Rating: 4 stars
01/03/2011
All I had was 1/2 & 1/2, it didn't thicken up so I just tossed it all together once the pasta was done, brought the whole thing up to a boil then took it off the heat & let it cool so the sauce would thicken. I'm pregnant & was looking for something bland & creamy - this hit the spot. If I weren't pregnant I probably would have added some garlic. Read More
(15)
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Rating: 5 stars
06/14/2003
We absolutely loved this recipe! I am a Fettuccini Alfredo lover and this was the best I've ever tasted. Very rich and very fattening! It was wonderful. Can't wait to make it again! Read More
(15)
Rating: 4 stars
05/26/2007
This turned out really tasty. I changed it up a bit. I cooked some chopped garlic in butter and olive oil before I added the cream. I used 1 quart of heavy cream and 1 pint of fat free half and half, a mixture of shredded parmesan and Romano cheeses, cooked chicken and some fresh parsley to finish it off. The finished dish definitely needs a bit of salt. Overall a decent alfredo recipe. Read More
(11)
Rating: 3 stars
05/07/2003
The flavor was nice but I didn't think it was worth the time and effort when you can just add a dash of "nutmeg" to any pre-made Alfredo sauce to achive the same flavor. Read More
(9)