Decadent Fettucine Alfredo Sauce


how can something so simple to prepare be so tasty? love this sauce on al dente fettucine noodles and french bread.

Time: 20 minutes


  • melt butter in saute pan
  • do not let brown
  • add cream , and bring the mixture to a soft boil
  • add parmesan cheese and cook until cheese is melted , and mixture becomes thicker
  • add a sprinkle of ground nutmeg , salt and white pepper to taste
  • pour over al dente fettucine noodles

decadent fettucine alfredo sauce image

Number Of Ingredients: 6


  1. butter
  2. heavy cream
  3. parmesan cheese
  4. nutmeg
  5. salt
  6. white pepper


How can something so simple to prepare be so tasty? Love this sauce on al dente fettucine noodles and French bread.

Recipe From

Provided by Colean

Time 20m

Yield 4 serving(s)


  • Melt butter in saute pan; do not let brown.
  • Add cream, and bring the mixture to a soft boil.
  • Add parmesan cheese and cook until cheese is melted, and mixture becomes thicker (and it will thicken as it cools).
  • Add a sprinkle of ground nutmeg, salt and white pepper to taste.
  • Pour over al dente fettucine noodles.

Decadent Fettucine Alfredo Sauce image

Number Of Ingredients: 6


  • 1/4 cup butter
  • 1 1/4 cups heavy cream
  • 1 cup parmesan cheese, grated
  • nutmeg
  • salt
  • white pepper


This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Recipe From

Provided by ERINMARIE

Time 30m

Yield 6


  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

To Die For Fettuccine Alfredo image

Number Of Ingredients: 7


  • 24 ounces dry fettuccini 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


I love this recipe . . . very rich! Found it on the internet. This dish is best served on warmed plates or bowls (keeps the dish from becoming 'goopy').

Recipe From

Provided by Galley Wench

Time 30m

Yield 4 serving(s)


  • Melt butter in large saute pan.
  • Add garlic and onions, saute until brown.
  • Add broth and cream and reduce for several minutes.
  • Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly.
  • Do not over thicken as the parmesean cheese will also act as a thickener.
  • Add the parmesan cheese, parsley, and salt & pepper.
  • Taste test and add more seasoning if needed.
  • Combine with fettuccini noodles and toss.
  • Serve immediately in warm bowl.

Fettuccine Alfredo Sauce image

Number Of Ingredients: 9


  • 5 tablespoons butter
  • 2 cups heavy cream
  • 2 cups chicken broth or 2 cups vegetable broth
  • 3 tablespoons minced garlic
  • 1/2 cup diced onion
  • 1 tablespoon cornstarch, mixed with small amount water
  • 1 tablespoon minced fresh parsley
  • salt & fresh ground pepper
  • 3/4 cup fresh shredded parmesan cheese


A quick, easy, and delicious low calorie Alfredo sauce that the family will love! Garnish with fresh basil and grated Parmesan cheese.

Recipe From

Provided by Jackie

Yield 4


  • Cook pasta according to package directions. Drain; immediately return to pan. Add olive oil; toss to coat. Add evaporated milk, 1/3 cup Parmesan cheese, dried basil, lemon juice, and pepper. Cook over medium-high heat until bubbly, stirring constantly. Top with additional Parmesan cheese and fresh basil.

Easy Fettucine Alfredo image

Number Of Ingredients: 7


  • 8 ounces dry fettuccine pasta
  • 1 tablespoon olive oil
  • 1 cup evaporated skim milk
  • ⅓ cup grated Parmesan cheese
  • ½ teaspoon dried basil
  • 1 ½ lemons, juiced
  • 1 pinch ground black pepper

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