Fettuccine Alfredo

When I was a teenager, I think this was my favorite dish.  My friends and I, while other kids our age were out doing who knows what, spent our weekends eating out at our favorite restaurants in Orlando.  Fettuccine Alfredo with extra Alfredo Sauce for garlic breadstick dipping was the thing for us goody-two-shoes, private school girls.  I still love it, but wish I had the metabolism I had at that age for weekly indulgence of such a rich dish.  Of course we subsisted on popcorn and diet soda the rest of the week to make up for our favorite pastime, another thing I can’t imagine doing today.  Those were the days?  Well…it was fun, but you couldn’t pay me enough to go back to that chaotic time.  Fond memories, though, and I am still in contact after all these years with those girls.  I wonder if they remember…


1 lb. cooked fettuccine

1 pint heavy whipping cream

1/4 c. butter

5 oz. parmesan cheese, grated

1/2 tsp. salt

Pinch of nutmeg

1/8 tsp. pepper

Salt to taste


Cook pasta according to package directions.

While pasta is cooking, prepare sauce.

In a large saucepan or saute pan, heat cream with nutmeg, salt, and pepper.

Bring to a simmer.  Melt butter into cream.

Whisk in all of the cheese but 4 T.  Simmer and reduce sauce until thickened, whisking frequently to prevent scorching.

Season to taste with salt.

Drain pasta and add to sauce.

Toss well to coat.  Divide among four plates and sprinkle each serving with 1 T parmesan cheese.

Serve immediately.

Makes 4 servings.

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