To Die For Fettuccini Alfredo


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

Cook Time:
30 mins
Total Time:
30 mins
8 servings


  • 1 pound dry fettuccine pasta

  • 3 pints heavy whipping cream

  • 1 cup grated Romano cheese

  • 4 tablespoons butter

  • 1 pinch ground nutmeg

  • ground black pepper to taste


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

  2. 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.

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

Nutrition Facts (per serving)

928 Calories
77g Fat
47g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 928
% Daily Value *
Total Fat 77g 99%
Saturated Fat 48g 238%
Cholesterol 275mg 92%
Sodium 290mg 13%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 16g
Vitamin C 1mg 6%
Calcium 288mg 22%
Iron 2mg 10%
Potassium 255mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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