Parmesan Fettuccine Alfredo

    40 minutes

    A basic Alfredo sauce made from butter and cream. Loaded with Parmesan cheese. Seasoned to taste with nutmeg and black pepper. Served over cooked fettuccine.

    109 people made this

    Serves: 8 

    • 500g dry fettuccine pasta
    • 4 tablespoons butter
    • 1 1/2 litres thickened cream
    • 1 cup grated Parmesan cheese
    • 1 pinch ground nutmeg
    • ground black pepper, to taste

    Preparation:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Cook pasta according to directions on packet. 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 Parmesan 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 fettuccine to serve.

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    Reviews in English (100)


    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, garnish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken, asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle!  -  12 Aug 2008  (Review from Allrecipes USA and Canada)


    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 garlic. I used 6 oz romano and 6 oz parmesan instead. I stirred in the ckn when the sauce was about done, added some salt and lots of pepper. This is soooooo good.  -  17 Jun 2005  (Review from Allrecipes USA and Canada)


    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 helps as well. It's just alright. I certainly wouldn't "die" for it!  -  10 May 2005  (Review from Allrecipes USA and Canada)