Fettuccine Alfredo III

Fettuccine Alfredo III


"Fresh pasta is the way this dish is made in the 'old country.' A simple recipe that takes about 20 minutes to prepare."


20 m {{adjustedServings}} servings 857 cals
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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 857 kcal
  • 43%
  • Fat:
  • 51.5 g
  • 79%
  • Carbs:
  • 83.1g
  • 27%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 2258 mg
  • 90%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring the water to a rolling boil and salt to taste. Drop fresh pasta into the boiling water and cook until the noodles float to the top of the pot, 2 to 3 minutes. Drain immediately and return to the pot.
  2. Top with pieces of softened butter and the grated cheese; toss lightly until noodles are well coated. Season with freshly ground black pepper and serve.
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Your rating



  1. 26 Ratings


This is alfredo as it was invented in Rome in 1914, by Alfredo Di Lelio, not what has become popularly known as alfredo in America with the addition of cream. Italian American alfredo would be ...

This is an excellent way to prepare fettuccine alfredo. I would definitely recommend that you use real butter and do not substitute with margarine because it will not taste the same. Also, make...

I loved this recipe. I do like my alfredo a litle creamy, though. So I added equal amounts of flour and butter and a little cream before adding most of the cheese to the mix. I also tossed my no...