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Homemade Fettuccini Alfredo Recipe

Homemade Fettuccini Alfredo Recipe

A creamy and comforting cheese sauce, with a hint of pepper and nutmeg, coats fettuccine noodles in fine fashion. "This is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sauteed in butter and garlic," notes Jo Gray from Park City, Montana.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings

Ingredients

  • 4 ounces uncooked fettuccine
  • 3 tablespoons butter
  • 1 cup heavy whipping cream
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1/4 cup grated Romano cheese
  • 1 egg yolk, lightly beaten
  • 1/8 teaspoon salt
  • Dash each pepper and ground nutmeg

Directions

  • 1. Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; top with Alfredo sauce and remaining Parmesan cheese. Yield: 2 servings.

Nutritional Facts

1 cup equals 915 calories, 74 g fat (45 g saturated fat), 342 mg cholesterol, 878 mg sodium, 44 g carbohydrate, 2 g fiber, 24 g protein.

Reviews for Homemade Fettuccini Alfredo

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MY REVIEW
Reviewed Mar. 24, 2016

"I've made Alfredo for years. But this recipe was exceptionally good. At first I was a bit snobby and thought I would never use a recipe other than my own creation. USE THIS!! The egg yolk made all the difference. I hesitated to put nutmeg in though. Maybe next time. I had no problem with the butter separating. It was full, thick, creamy and no waste. The amounts were spot on. I used homemade fettuccini (a bit more than 4oz.) and we tossed it with the rest of the sauce and had it for lunch!"

MY REVIEW
Reviewed Aug. 18, 2015 Edited Apr. 22, 2016

"I loved this sauce! The first time I made it, I added some sweet peas to it and that brought out the flavor even more. Next time I may add in some bacon or prosciutto!

Update: Made this again tonight and again it was delicious. This time I added chicken along with the sweet peas. I only had spaghetti so I used that instead. I would say this is a forgiving recipe too since I accidentally let it start to boil but the sauce still came out fine."

MY REVIEW
Reviewed Apr. 5, 2015

"I love this recipe. I do not like to buy processed food. I know every thing that goes into this and is is fast and easy. Taste great also."

MY REVIEW
Reviewed Jul. 29, 2014

"My family loved this! I didn't have any Romano, so it was all Parm. I added chicken breast and fresh broccoli. This will become a staple dish."

MY REVIEW
Reviewed Apr. 7, 2013

"it's a good base but def. needed to add something. I added bacon, onions, garlic and broccoli. it was yummy!"

MY REVIEW
Reviewed Feb. 6, 2013

"I loved this recipe. It's easy and quick to make. But the butter in always separates from the sauce. it's still tasted really good, but there is a puddle of butter on the bottom of my plate. What can I do from that not happening next time?"

MY REVIEW
Reviewed Feb. 6, 2013

"It was creamy and tasted very good. Thank you for this recipe, I never knew it was this easy to make."

MY REVIEW
Reviewed Jan. 14, 2013

"My kids love this. It's super easy to make and tastes great. I always add some garlic to it."

MY REVIEW
Reviewed Jul. 30, 2012

"My family's favorite!!"

MY REVIEW
Reviewed Feb. 7, 2012

"I didn't make it as written, I used it as the base for an awesome one pot pasta dish last night.

First fry good quality bacon until crisp and remove, leaving the drippings. Add a whole onion, sliced thinly and cook until browned, slightly. Add brocolli crowns and stir fry until tender crisp. Sprinkle a bit of crused red pepper flakes. Make recipe as written, and then stir in bacon/brocolli in, at the end. Yumm."

MY REVIEW
Reviewed Oct. 27, 2011

"I used whole milk instead of heavy cream because thats what I had, and I was looking for a quick and easy supper. I think that it would have been better had I used the cream, but the flavor was great, and supper wasn't a total flop. I will make it again, though I don't think I can fairly rate it because of the milk."

MY REVIEW
Reviewed Aug. 16, 2011

"This is the best Alfredo Sauce and so easy to make! I used the grated Parmesan/Romano blend and added a little sprinkle of garlic powder. Absolutely perfect served over tortellini. Sinfully delicious!"

MY REVIEW
Reviewed Aug. 14, 2011

"This is one of those happy husband must haves! (LOL) I make it with butter garlic caramelized mushrooms. My lil one loves slurping it too! I will never ever eat another boxed fettuccine again. This recipe or none for me! LOVE IT! :D"

MY REVIEW
Reviewed Jun. 21, 2011

"This is the best alfredo sauce I have ever made! I made it using only parmesan (I didn't have Romano) but it turned out delicious. If you are looking for an easy alternative to jarred sauce, or even take out, this is it. I use more pasta than the recipe calls for because there is plenty of sauce. Unless I am adding grilled shrimp or chicken both of which are great on this dish! 5 stars!"

MY REVIEW
Reviewed Apr. 12, 2010

"Wow! This sauce is soooo good. As a compliment to this recipe, my husband said I can't buy store bought alfredo sauce anymore. It was super easy to make. I actually made the sauce the night before and refrigerated it then warmed it up in the microwave the next day. I topped it with fresh mushrooms sauted in butter and chicken seasoned with salt and pepper. It was delicious!!"

MY REVIEW
Reviewed Sep. 17, 2009

"I added some minced garlic and torn fresh spinach leaves. Awesome"

MY REVIEW
Reviewed Jul. 16, 2009

"My son loves alfredo sauce and this is one of his favorites. I added garlic powder and grilled chicken to this and it only made it better."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.