Skip to main content New<> this month
Get the Allrecipes magazine

Fettuccine Alfredo V

Rated as 4.51 out of 5 Stars

"The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth."
Added to shopping list. Go to shopping list.


20 m servings 854
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic.
  3. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended.
  4. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.

Nutrition Facts

Per Serving: 854 calories; 59.4 55.9 27.2 231 807 Full nutrition

Explore more


Read all reviews 394
  1. 490 Ratings

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

I used this recipe as a side dish, but it could take center stage too, with the addition of chicken or shrimp. I wouldn't change a thing, though because I forgot that the directions of recipes ...

Most helpful critical review

This turned out horrible! I probably did something wrong since everyone else's dish turned out nice and creamy. My sauce curdled so badly..I think it was because i didn't turn the heat low enou...

Most helpful
Most positive
Least positive

I used this recipe as a side dish, but it could take center stage too, with the addition of chicken or shrimp. I wouldn't change a thing, though because I forgot that the directions of recipes ...

This recipe is great! Definitely a keeper because it is rich, creamy, and has a good flavor. It also does not separate like some other recipes that I've tried. HOWEVER, I am surprised that no...

I was a little skeptical of this recipe because of the garlic and raw egg but I saw so many positive comments in the reviews that I decided to select this one over all the ones posted on this si...

Fantastic alfredo recipe!! Real parmesan cheese and raw egg are key to a good alfredo. You don't really even need the garlic (although I put garlic into anything I can and it's great in this!)...

Rich, creamy, and oh so good - not for those of us counting calories (I don't even want to know)! I highly recommend using unsalted butter and cutting back the garlic to 2-3 cloves and using fr...

This puppy is a show stopper. health freaks need not apply! great as a side dish with blackened chicken or fish. Ease up on the garlic if your not a lover. Make this for a first date and there w...

This was EXCELLENT! I added mushrooms! I served with salad and the "Great Garlic Bread" off this was better than going out to eat..I was proud of myself!! :) thanks again Greg!

If you love garlic & cheese this is a great recipe. I decided to use a little less garlic next time as 5 cloves is a bit overpowering. I found that when you first add the 2nd cup of cheese the...

I have made this recipe lots of times and would strongly reccomend it. Everyone says it tastes like- or is better than- restaurant fettucine alfredo. Very quick and easy! I boil a couple of chic...