Recipe: Fettuccine Alfredo (Buttery Pasta)

2012-12-14 - AVK Fettuccine Alfredo - 0006

Fettuccine Alfredo (Buttery Pasta)

This is another one of my husband’s favorite dishes. We first made this while I was pregnant and it became a staple during that time of fickle taste buds.


1/2 lb Fettuccine Pasta (or spaghetti noodles)
4 Tbs Butter
2/3 c Grated Parmesan Cheese
1/2 c Cream (or milk)
Pepper (optional)
Nutmeg (optional)


Bring a large pot of water to boil. Cook pasta according to directions. Meanwhile, melt butter in a large saute pan over low heat. Add the cream and stir to combine. Keep the burner at it’s lowest setting while the pasta finishes cooking. Once the pasta is al dente, take it out of the pot with tongs (do not strain the pasta!) and put it in the saute pan. Bring the heat on the saute pan up to medium. Swirl the pasta around, adding extra pasta water if needed. Add half the cheese, swirl to coat, and then add the remainder of the cheese. Once it’s all incorporated, dish up and serve topped with pepper and/or nutmeg.

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