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Fettuccine Alfredo III

Fettuccine Alfredo III

  • Prep

    15 m
  • Cook

    2 m
  • Ready In

    20 m
John Antonini

John Antonini

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

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Nutrition

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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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TCANOVA
44

TCANOVA

12/1/2004

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 more like fettucine alla panna or alla crema. Kudos to this memeber for putting the true Alfredo in the recipe index.

Lisa25
27

Lisa25

2/20/2006

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 sure that you are using freshly grated parmesan cheese. Reserve the pasta water while draining and then add the butter to the noodles and toss together until it melts. Then add your parmesan and a little bit of the reserved pasta water as it will give the alfredo a nice creamy texture without the need to add heavy cream. Sprinkle the top with some more freshly grated parmesan and fresh ground pepper and it tastes fantastic.

Shel W.
19

Shel W.

1/31/2007

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 noodles separetly in some hot olive oil instead of the butter. Family said it was delicious! I think I'll try it unaltered next time.

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