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READY IN 30 mins

To Die For Fettuccini Alfredo

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"A wonderfully rich and filling alfredo, not for those watching their waistlines." — Michelle Barr

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Original recipe makes 8 servings Change Servings

1 pound dry fettuccine pasta
3 pints heavy whipping cream
1 cup grated Romano cheese

4 tablespoons butter
1 pinch ground nutmeg
ground black pepper to taste

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Directions

Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

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COOK 30 mins
READY IN 30 mins

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Cut the cream down to 2 pints, double the cheese (we used half Romano/half Parm), sub white pepper for black, up the pinch of nutmeg to about 1/4 tsp., add a clove of crushed garlic to the sauce, garnish with flat leaf Italian parsley and you've got a "To Die For Fettuccini Alfredo" goin' on here! Served with grilled chicken, asparagus and garlic toast last night... everyone was in heaven. Thanks Michelle!

—~TAYLOR~

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Most Helpful Critical Review

May 10, 2005

It's a good base to start with, but if you make the dish exactly as the recipe says, it is extremely bland. The amount of cheese needs to be DOUBLED and it needs salt. I add shrimp to it which helps as well. It's just alright. I certainly wouldn't "die" for it!

—KRISTIELONG

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88 Ratings

Jun 17, 2005

OMG!!!!!!! MMMMMM. I changed it a little. I cooked 5 boneless, skinless ckn breasts and cut into small pieces. I cut the cream to 2 pints, but used 1 cube butter. I also added 1 TBSP minced garlic. I used 6 oz romano and 6 oz parmesan instead. I stirred in the ckn when the sauce was about done, added some salt and lots of pepper. This is soooooo good.

—TRISTA5

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Jul 28, 2004

You weren't kidding when you said VERY RICH. Delicious recipe. Just a note . . . the sauce takes quite awhile to get its thickness, so plan ahead!

—JIXJAX

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Jun 06, 2003

I love this alfredo sauce, this is how we make it at the restaurant I work at.

—vulpecula

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Jan 03, 2011

All I had was 1/2 & 1/2, it didn't thicken up so I just tossed it all together once the pasta was done, brought the whole thing up to a boil then took it off the heat & let it cool so the sauce would thicken. I'm pregnant & was looking for something bland & creamy - this hit the spot. If I weren't pregnant I probably would have added some garlic.

—hartsellem

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Jun 14, 2003

We absolutely loved this recipe! I am a Fettuccini Alfredo lover and this was the best I've ever tasted. Very rich and very fattening! It was wonderful. Can't wait to make it again!

—KRISTYLEE3

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May 26, 2007

This turned out really tasty. I changed it up a bit. I cooked some chopped garlic in butter and olive oil before I added the cream. I used 1 quart of heavy cream and 1 pint of fat free half and half, a mixture of shredded parmesan and Romano cheeses, cooked chicken and some fresh parsley to finish it off. The finished dish definitely needs a bit of salt. Overall a decent alfredo recipe.

—lfbriggs

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Nutrition

Calories
928 kcal
46%

Carbohydrates
46.9 g
15%

Cholesterol
275 mg
92%

Fat
77.2 g
119%

Fiber
2 g
8%

Protein
16 g
32%

Sodium
290 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

To Die For Fettuccini Alfredo

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 928
Calories from Fat: 694

% Daily Value *
Total Fat 77.2g 119 %
Saturated Fat 47.6g 238 %
Cholesterol 275mg 92 %
Sodium 290mg 12 %
Potassium 255mg 7 %
Total Carbohydrates 46.9g 15 %
Dietary Fiber 2g 8 %
Protein 16g 32 %
Sugars 2.2g
Vitamin A 57 %
Vitamin C 2 %
Calcium 36 %
Iron 18 %
** Thiamin 5 %
Niacin 41 %
Vitamin B6 8 %
Magnesium 16 %
Folate 67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.