Recipe for Fettuccine Alfredo at Life's Ambrosia

There is just something about a bowl of creamy Fettuccine Alfredo that makes my mouth water. In this recipe, the cream, the butter, the two cheeses and the faint hint of garlic make a wonderful sauce that perfectly coats the pasta. Now this isn’t a light dish, but you need to spoil yourself every once in awhile. I even went back for seconds ;-)

Serves: 4

You will need:

1 pound fettuccine pasta
1/4 cup butter (half a stick)
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Romano cheese
2 tablespoons chopped parsley

Bring a pot of water to boil, liberally salt the water and add pasta. Cook about 7-9 minutes. Strain, rinse with cold water to stop the cooking process. The pasta will be slightly underdone but it will finish cooking in the sauce.
Meanwhile, melt butter over medium heat in a pan large enough to fit the pasta once cooked. Add the garlic and cook for about 3 minutes.
Add the pasta to the pan. Pour cream and cheese over the pasta. Toss to completely coat the pasta. Cook 2-3 minutes. Add the parsley. Reduce heat to low, let pasta stand 5 minutes until sauce thickens. Toss just before serving.

Now if you really feel that you must have some healthy aspect to this meal go ahead and serve it with a salad. Enjoy!

Responses to "Fettuccine Alfredo"

“
Thanks for leaving a comment on our blog. And you’re right – the whoopie pies are sooo good! I’m drooling over this fettucini alfredo, actually. It’s my favorite meal when we go out, but I rarely make it at home from scratch. I might give it a try soon though – your’s looks delicious. BTW, your photos are great!
http://oneordinaryday.wordpress.com/
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- Michelle

“
Yum! Ive been looking for a good alfredo recipe… I will have to try this! Great photos!!!
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- finsmom

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Hi Finsmom! Let me know how you like it and thanks for the nice comments on the photos!
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- Deseree

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Hi Michelle! Thanks for the comments on the photos! And this IS delicious! :)
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- Deseree

“
So I mae this last night and the flavors were awesome. But my cheese clumped up and didn’t really make a creamy sauce…there was enough liquid to coat the pasta, but then I had huge chunks of chewy parm in the mix.

I liked it, but any ideas on what went wrong?
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- Todd

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Hi Todd,
I am sorry to hear that your fettuccine didn’t turn out well! :(
My only thought as to why your cheese clumped may be that it did not have a chance to melt while you were mixing it with your pasta, cream and butter. I have had problems with Alfredo sauce before and found that it can be temperamental. If it is too hot your sauce will separate but if it is too cold your cheese will clump. Perhaps it would turn out better if the temperature was a little warmer? I also might try taking the cream out of the fridge a little bit before you add it to the pasta. If you pour it into the pasta ice cold right out of the fridge, it might also prevent your cheese from melting. I hope this helps! Let me know if you try it again :)
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- Deseree

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I probably will try it again…I’m sitting here eating left-overs for lunch so it’s definitely a good recipe. I’ll have to mess with my temperatures…I think I had things too hot when I mixed the cheese in.
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- Todd

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Put this one in the rotation… it went over so well at the house, we’ll have to double it to have leftovers. All three boys cleaned their plates, not to mention us adults. We’re all basking in the carbo-overload. Thanks Deseree!
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- gn

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You’re welcome gn! I am so happy to hear that it went over so well :)
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- Deseree

“
This recipe for Fettuccine Alfredo got me to look at all your other recipes. I use to make an Alfredo sauce years ago, but your method is a lot simplier to make and just as good. I look forward to going through all your other recipes. They sound delicious and easy to make.
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- William