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Homemade Fettuccini Alfredo

 Homemade Fettuccini Alfredo
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.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.