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Fettuccine Alfredo with Ham

Submitted by: Margie Tefel

Cream and ham with Parmesan and a touch of butter.

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This rich and creamy classic features hot buttered fettuccini tossed with a sinful sauce of butter, heavy cream and Romano cheese, and seasoned with a grating of fresh nutmeg and a dash of black pepper.

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Lighter Fettuccini Alfredo

Submitted by: Linda Lou

Whip up a smooth blend of milk, Neufchatel cheese, butter, garlic powder, onion powder, minced garlic and Parmesan cheese to make a pleasingly creamy sauce for fettuccini.

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Tomato Alfredo

Submitted by: Nancy

For a simple, succulent dish, toss peas with hot fettucini, then drench with juicy, chopped tomatoes, tart sour cream, salt, pepper and a generous grating of Parmesan cheese.

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Fettuccini Alfredo II

Submitted by: Mary Ann

Smooth, creamy and heady with garlic cooked slowly in milk, this cream sauce is enriched with cream cheese and thickened with cornstarch and Parmesan cheese. Toss with hot noodles and sprinkle more cheese and a bit of parsley over the top.

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Fettuccini Alfredo I

Submitted by: Jane

Butter, flour, garlic, milk and Parmesan cheese combine to make a rich and creamy sauce for hot fettucini noodles. A few shakes of hot sauce add a spicy edge to the velvety mixture.

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Fettuccine Alfredo III

Submitted by: John Antonini

Fresh fettuccine noodles are so delightful they need only to be quickly cooked and tossed with butter, Parmesan cheese and a dash of ground black pepper to make a scrumptious dish.

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Fettuccine Alfredo IV

Submitted by: Gail

White pepper, garlic powder, parsley and nutmeg make this Alfredo unique.

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Fettuccine Alfredo V

Submitted by: Greg

The absolute best Alfredo sauce. You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.

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