Name: To Die For Fettuccine Alfredo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 24 ounces dry fettuccine pasta; 1 cup butter; 0.75 pint heavy cream; salt and pepper to taste; 1 dash garlic salt; 0.75 cup grated Romano cheese; 0.5 cup grated Parmesan cheese

To Die For Fettuccine Alfredo

4.6

(2,282)

1,701 Reviews

269 Photos

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!

269

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

Jump to Nutrition Facts

This rich and creamy fettuccine Alfredo recipe is easy enough for beginner cooks, but it’s impressive enough for company.

How to Make Fettuccine Alfredo

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Fettuccine Alfredo Ingredients

These are the simple ingredients you’ll need to make this fettuccine Alfredo recipe:

Pasta: Of course, you’ll need fettuccine pasta.
Butter: This Alfredo sauce starts with two sticks of butter.
Cream: The rich sauce calls for almost a cup of heavy cream.
Seasonings: The fettuccine Alfredo is simply seasoned with salt, pepper, and garlic salt.
Cheese: You’ll need Romano and Parmesan cheeses.

How to Make Homemade Fettuccine Alfredo

Here’s a brief overview of what you can expect when you make homemade fettuccine Alfredo:

Cook the pasta.
Melt the butter and cream together on the stove, season, and stir in the cheese.
Toss the pasta in the cheese sauce.

What to Serve With Fettuccine Alfredo

Looking for serving inspiration? We’ve got you covered:

Appetizers: Balsamic Bruschetta, Toasted Garlic Bread, Fried Stuffed Squash Blossoms
Mix-ins: chicken, shrimp, sausage, green peas, broccoli, mushrooms
Side dishes: Classic Restaurant Caesar Salad, Gourmet Mushroom Risotto, Classic Tossed Salad

How to Store Fettuccine Alfredo

Store your leftover fettuccine Alfredo in an airtight container for up to three days. Reheat gently in the microwave or on the stove.

Allrecipes Community Tips and Praise

“I love this recipe,” says MopacRR. “I used canned tomatoes this last time because I was out of fresh ones. Turned out great! I’ve used shrimp with it too. I also like to add bacon crumbles.”

“It is so easy to make and is finished in under an hour,” according to Ella Hertzfeld. “Along with the pasta, we enjoy it with a side salad, some garlic bread, and some grilled chicken.”

“This recipe is amazing,” raves Cortney Scott. “I will certainly be making this again! It went perfectly with shrimp and broccoli!”

Editorial contributions by Corey Williams

Ingredients

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

Directions

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

Nutrition Facts (per serving)

964	Calories
61g	Fat
84g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 964
% Daily Value *
Total Fat 61g	78%
Saturated Fat 37g	187%
Cholesterol 184mg	61%
Sodium 582mg	25%
Total Carbohydrate 84g	31%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 24g
Vitamin C 0mg	2%
Calcium 303mg	23%
Iron 3mg	19%
Potassium 285mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.