Homemade Fettuccini Alfredo Recipe
Homemade Fettuccini Alfredo Recipe photo by Taste of Home

Homemade Fettuccini Alfredo Recipe

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5 17 22
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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.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 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

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.

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.
Originally published as Fettuccine Alfredo in Taste of Home August/September 2003, p14

Full-Bodied White Wine

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


Reviews for Homemade Fettuccini Alfredo

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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!"

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