Classic Fettucine Alfredo

September 4, 2011

Fettucine alfredo is one of my all time favorite pasta dishes.  When making the sauce, let the cream cheese melt before adding the other ingredients.  Once combined, I like to let the sauce simmer and thicken for a few minutes before tossing it with the pasta.  If you find that your sauce is too thick, add some of the pasta water to thin it.  This recipe is for the classic recipe but feel free to add grilled chicken, succulent shrimp, or sweet peas.  Granted, fettucine alfredo is not something you should eat every week but when you make it at home, enjoy it thoroughly.

Fettucine Alfredo


8 ounces Cream cheese
3/4 cup Parmesan cheese
1/2 cup Butter
1/2 cup Milk
8 ounces Fettuccine,cooked,drained
Cut cream cheese in bits. In a large saucepan, combine cream cheese, parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Season with salt and pepper.

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Thanks a lot for sharing your classic fettucini. I am a pasta love and one of my favorites is the alfredo.