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To Die For Fettuccine Alfredo

I created this fettuccine Alfredo by modifying my mother's recipe. I get nothing but rave reviews when I make this dish. My boyfriend is a fettuccine Alfredo connoisseur, and he scrapes the pan every time. I must warn you, this recipe is not for the health-conscious!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 6054.4 kcal

Equipment

  • 1 Large Stock Pot For boiling pasta
  • 1 Large Saucepan For preparing the Alfredo sauce
  • 1 Colander For draining cooked pasta
  • 1 Whisk or Wooden Spoon For stirring the sauce and tossing pasta
  • 1 Tongs For serving and tossing pasta

Ingredients
  

Main

  • 24 ounces dry fettuccine pasta
  • 1 cup butter
  • ¾ pint heavy cream
  • salt and pepper to taste
  • 1 dash garlic salt
  • ¾ cup grated Romano cheese
  • ½ cup grated Parmesan cheese

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain. Dotdash Meredith Food Studios
  • Melt butter into cream in a large saucepan over low heat; add salt, pepper, and garlic salt. Dotdash Meredith Food Studios
  • Increase the heat to medium; stir in grated Romano and Parmesan cheese until melted and sauce has thickened. Dotdash Meredith Food Studios
  • Add cooked pasta to sauce and toss until thoroughly coated; serve immediately. Dotdash Meredith Food Studios

Notes

1. Quality matters: Use high-quality butter, fresh heavy cream, and freshly grated Romano and Parmesan cheeses for the best flavor and texture. Pre-grated cheeses often contain anti-caking agents that can make the sauce gritty. 2. Pasta water is key: Reserve about ½ cup of pasta water. If your sauce becomes too thick, a tablespoon or two of this starchy water can help emulsify and loosen it to the perfect consistency. 3. Gentle heat: When melting butter and cream, maintain low heat to prevent scorching the cream or breaking the emulsion. Add cheeses gradually while stirring continually to ensure a smooth, velvety sauce. Serve immediately for optimal creaminess.