This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

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  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.

  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts

964 calories; protein 23.7g 48% DV; carbohydrates 84g 27% DV; fat 61.2g 94% DV; cholesterol 184.2mg 61% DV; sodium 581.6mg 23% DV. Full Nutrition
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Reviews (1564)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/29/2007
We have been making this alfredo sauce for about two years, and I wanted to share a hint. If you sift a little bit of cornstarch into your shredded cheese, and squeeze some fresh lemon juice into the sauce while you are adding your cheese, it will become nice and creamy. We love this recipe, but we also change it a little by adding freshly minced garlic and some asiago along with the romano and parmesan. This stuff is so good we dip our bread into it! Read More
(2885)

Most helpful critical review

Rating: 3 stars
01/30/2004
Very buttery! I think half the butter would have worked fine. But I am also a picky alfredo sauce eater, so others may think it was wonderful. Read More
(100)
2133 Ratings
  • 5 star values: 1595
  • 4 star values: 342
  • 3 star values: 119
  • 2 star values: 38
  • 1 star values: 39
Rating: 5 stars
04/29/2007
We have been making this alfredo sauce for about two years, and I wanted to share a hint. If you sift a little bit of cornstarch into your shredded cheese, and squeeze some fresh lemon juice into the sauce while you are adding your cheese, it will become nice and creamy. We love this recipe, but we also change it a little by adding freshly minced garlic and some asiago along with the romano and parmesan. This stuff is so good we dip our bread into it! Read More
(2885)
Rating: 4 stars
02/12/2006
This sauce was a big hit at a dinner party I had, but I did make a few changes. I minced some garlic and sautéed it in the butter on low heat before adding the cream. TIP: if you're concerned the sauce is too soupy, just continue to slowly stir the sauce (for about ten minutes) on low heat after adding the cheese - it will thicken up to perfection. Before adding the sauce to the pasta (along with scallops, shrimp and broccoli) I was a bit concerned about the flavor. I had tasted the sauce from the pan and it was much too salty. I had only added a dash of garlic salt and a dash of table salt, so I couldn't figure what I might have done wrong. My only thought was that I neglected to use unsalted butter, but the recipe hadn't specified. Anyhow, once combined with the pasta, etc., the sauce tasted perfect. I'm sure much of the salty flavor was a result of the cheese, but you can't go wrong with Romano and Parmesan. Next time I will mince/sauté a bit more garlic and I will hold off on the garlic/table salt. I adjusted the servings to feed 12 people, which required 4 sticks of butter. Maybe next time I'll use 2 unsalted and 2 salted sticks, but as I said, once combined with the pasta, the sauce tasted wonderful. Read More
(1214)
Rating: 5 stars
11/13/2007
i chose this recipe because it had the best reviews. and it really is very very good. i scaled down the recipe to 4 servings, but beware because the pasta it calls for is WAY too much, especially if you like a lot of sauce. my recommendation is to make the sauce according to this recipe's scale but make the amount of pasta according to the pasta box/label. i also love garlic in my alfredo so i minced about 5 cloves of garlic and added it to the sauce. also make sure that you are watching the sauce at all times and stirring often because the sauce tends to stick at the bottom and curdle there. also added chicken strips sauteed in butter and lawry's garlic salt, which added the saltiness the dish needed, since i made the sauce a little more on the bland side. i made it once with margarine and half and half to skim calories but it does not turn out that well. it tends to congeal and is not as creamy or thick so if you're looking to skim calories, this is not the recipe to do it with. my husband who is obsessed with alfredo thinks it is the best he's ever had. we love alfredo and thought olive garden had the best, but now we will be making this at home. very simple recipe, and love that all the ingredients are so accessible, and doesn't require an egg! Read More
(918)
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Rating: 5 stars
12/17/2008
I am writing a review of my own recipe in response to some of the reviews... ...So that everyone knows, this is an authentic Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, therefore, it doesn't have garlic. Garlic is an American addition to the dish. I didn't leave it out on accident, nor am I preparing the dish incorrectly. Thank you for all of the positive feedback!! Erin Read More
(451)
Rating: 5 stars
06/13/2003
Pretty good - very similar to Olive Garden. Best thing besides taste is that this recipe has no egg in it! Good even without the parmesean added at the end. If you have leftovers and the butter separates, add more cream before heating and stir after heating - it will be just like when it was fresh. Be careful of this stuff though - sauce is extremely fattening!!! Great as a once in a while treat. Read More
(178)
Rating: 5 stars
10/05/2011
You couldn't get it any more correct, this is the "method", can't bring myself to call it a recipe since it was a spur of the moment concoction of Alfredo's of Rome. My husband and I go every April and when we did this last year we were staying just a few feet from this city's icon, so of course we went and had their signature dish. This is it! They do however, rub a cut garlic bulb inside the pasta bowl just like a good Ceasar salad. Remember to reserve at least a 1/2 cup of your pasta water to thin the sauce before serving, it thickens rapidly. Read More
(135)
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Rating: 5 stars
01/30/2004
This is excellent! Very rich and delicious. I've subbed more parmesan for the romano, and it's just as good. I've even made it once accidentally with half-and-half, and it still turned out great and was even re-heatable. Overall, a great recipe, even to our picky Italian family! Read More
(130)
Rating: 5 stars
01/30/2004
True to its claim! It really is to die for. I used some chopped fresh basil from my garden and added more Parmesan and Romano. This sauce is wonderful over Penne Rigate with shrimp, scallops and crab! My company loved it. They said better than their favorite seafood restaurant! Read More
(129)
Rating: 3 stars
01/30/2004
Very buttery! I think half the butter would have worked fine. But I am also a picky alfredo sauce eater, so others may think it was wonderful. Read More
(100)
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