Fettuccine Alfredo


U.S. Metric Ingredients
1 cup 250 mL Heavy cream
2 oz 60 g Butter
lb 700 g Fresh fettuccine
1 cup 250 mL Heavy cream
6 oz 175 g Freshly grated parmesan cheese
to taste to taste Salt
to taste to taste Pepper



  1. Combine 1 cup (250 mL) cream and the butter in a sauté pan. Bring to a simmer, reduce by one-fourth, and remove from heat.
  2. Drop the noodles into boiling salted water, return to a full boil, and drain. The noodles must be slightly undercooked because they will cook further in the cream mixture.
  3. Put the drained noodles in the pan with the hot cream and butter mixture. Over low heat, toss the noodles with two forks until they are well coated.
  4. Add the remaining 1 cup (250 mL) cream and the cheese, and toss to mix well. (If the noodles seem dry at this point, add a little more cream.)
  5. Add salt and pepper to taste.
  6. Plate and serve immediately. Offer additional grated cheese at the table.

Per serving: Calories, 500; Protein, 17 g; Fat, 32 g (56% cal.); Cholesterol, 195 mg; Carbohydrates, 35 g; Fiber, 1 g; Sodium, 430 mg.


Fettuccine with Vegetables I

Fettuccine Primavera

Fresh, lightly cooked vegetables can be added to fettuccine to make a great variety of dishes. In the basic recipe, use about half the quantity of cream. Select 4–6 fresh vegetables, cut them into appropriately small sizes and shapes, cook them al dente, and add them to the pasta when it is being tossed in the cream. The following are examples of appropriate vegetables:

Mushrooms Tiny green beans
Peas Asparagus
Broccoli Artichoke hearts
Red or green bell pepper Zucchini

Small quantities of finely diced ham, prosciutto, or bacon can also be added as a flavor accent.

Fettuccine with Vegetables II

Prepare like Fettuccine with Vegetables I, but omit all butter and cream. Instead, toss the freshly cooked fettuccine and cooked vegetables with olive oil. Add parmesan cheese as desired.


Fettuccine Bolognese

Serve the freshly cooked fettuccine with Bolognese Sauce instead of the cream sauce.

Fettuccine with Seafood

Use half the quantity of cream and cheese in the basic recipe. Prepare like Fettuccine with Vegetables I, adding only 1–3 types of vegetables. At the same time, add the desired quantity of cooked seafood, such as shrimp, scallops, crab, or lobster. For a fuller flavor, reduce a small amount of fish stock and white wine with the cream in the first step.

Fettuccine with Gorgonzola

Prepare as in the basic recipe, except use light cream instead of heavy cream in the first step. Omit the second quantity of heavy cream, and instead add 6 oz (175 g) gorgonzola cheese (Italian blue cheese). Reduce the quantity of parmesan cheese to 2 oz (60 g).