Wayne Gisslen

Fettuccine Alfredo

Preparation info
  • Portions:

    10

    , Portion Size: 6–7 oz 180–210 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Combine 1 cup (240 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

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