Italian restaurateur Alfredo di Lello is credited with creating this dish in the 1920's. The fettuccine is enrobed in a rich, yet simple sauce of butter, grated Parmesan cheese, heavy cream, salt and freshly ground black pepper...and nothing more.

Another delicious recipe from our Family-Favorite Recipes Collection.

Fettuccine Alfredo

1 (16-ounce) package fettuccine pasta

1/2 cup butter (no substitutes!)

2 cups heavy whipping cream

1 cup freshly grated Parmesan cheese (see Cook's Note)

1 teaspoon kosher or sea salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

Additional freshly grated Parmesan cheese for sprinkling

1. Cook pasta according to package directions.
2. While pasta is cooking, melt butter in large skillet; add cream, salt and pepper. Bring to a boil and simmer uncovered, stirring occasionally, for a few minutes to reduce and thicken sauce.
3. Remove from heat and add cooked fettuccine and 1 cup Parmesan. Toss to combine and serve immediately with an extra sprinkling of Parmesan cheese over the top, if desired.

Makes 6 servings.

Cook's Note: The success of this dish depends entirely on the use of fresh Parmesan cheese. Do not use the canned or pre-grated variety, it will not melt properly....besides the fact that it has an inferior taste.

Tip: Should you have leftovers and the sauce "breaks" (separates) when reheated, simply stir in a small amount of cream (a tablespoon or so) to bring it back "together" again.

Nutritional Information Per Serving (1/6 of recipe): 625.6 calories; 50% calories from fat; 36.0g total fat; 109.9mg cholesterol; 697.6mg sodium; 178.8mg potassium; 58.3g carbohydrates; 1.8g fiber; 0.2g sugar; 56.5g net carbs; 17.1g protein.

Copyright Hope Pryor, please see Terms of Use.