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To Die For Fettuccini Alfredo

Rated as 4.12 out of 5 Stars

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

30 m servings 928 cals
Original recipe yields 8 servings

Directions

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  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; 77.2 g fat; 46.9 g carbohydrates; 16 g protein; 275 mg cholesterol; 290 mg sodium. Full nutrition

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Reviews

Read all reviews 96
  1. 126 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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 h...

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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...

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...

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 h...

I love this alfredo sauce, this is how we make it at the restaurant I work at.

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!

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 ...

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!

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 a...

As written, I am giving this a 3 stars. I used 1 quart of whipping cream, a T chopped garlic and almost 1 1/2 cups Parmesan/Romano cheese. I also added salt to taste and it was really good! I w...