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Who would believe that five simple ingredients could taste so rich and delicious? "This creamy, comforting sauce can be made in a matter of minutes," assures Karin DeCarlo from Milford, Pennsylvania.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 759 calories, 59 g fat (35 g saturated fat), 178 mg cholesterol, 938 mg sodium, 39 g carbohydrate, 2 g fiber, 22 g protein.
Originally published as Easy Pasta Alfredo in Quick Cooking March/April 1998, p8
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on May. 06, 2013 by Lifetraveler
I have made this recipe twice in a week. My family cannot get enough of it!
Reviewed on Dec. 27, 2012 by pjn721
I've tried several alfredo recipes but this was the easiest and best after some simple modifications. We doubled the recipe but used half milk and half heavy cream. Then we added some fried garlic. Fabulous!
Reviewed on Jan. 27, 2009 by suesuth
I have been making this recipe since the first time it appeared in Quick Cooking! It is so fast and easy and YUMMY! Our family loves it. You can also make it with half and half (which we routinely have in the house).
Reviewed on Jan. 18, 2009 by patricia4
I don't make this with the tortellini, I use thin spaghetti instead. I also omit the nutmeg and add some minced garlic. But this is SUCH an easy recipe to make and quite delicious. This is second time I made it and it's one I'll be making again and again.
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