Fettucini Alfredo From Scratch

Tender fettuccine noodles tossed in a creamy parmesan alfredo sauce.


  • 8 oz   Fettuccine noodles cooked al dente.
  • 1 cup Heavy cream (36% butterfat).
  • 2 oz   Parmesan Cheese.
  • 1Tsp  Fresh chopped garlic.fettucini alfredo made from scratch in the pan
  • 1 oz   Whole Butter.


  • Heat butter in 10 inch sautee pan.
  • When butter is melted add fresh chopped garlic.
  • Quickly sautee garlic until it starts to brown.
  • Add heavy cream and reduce heat to medium-high.
  • Allow cream to reduce as it boils.
  • Add parmesan cheese slowly until desired thickness is achieved.
  • Fold in fettuccine noddles and toss them with alfredo sauce.

Serving Suggestions:

  • Serve with a Garden Salad for a light lunch.
  • Add fresh garden vegetables for a creamy prima-vera pasta dish.
  • Use different types of pasta such as penne or bow tie pasta
  • Top with your favorite seafood or cut of meat for a top notch dinner special

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