Fettuccine Alfredo with Cheese, Cream and Butter - Kraft Recipes Top
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Fettuccine Alfredo with Cheese, Cream and Butter

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Make It

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  • SET the pasta water to boil.
  • TIMING is important with this dish - ideally the pasta finishes cooking when your sauce is ready - although the sauce will 'hold' for a short while on very low heat. If you are using fresh fettuccine, it can cook in as little as 2 minutes (plus the time it takes your water to boil), so you must prepare your ingredients accordingly. Fettuccine Alfredo is 'finished' in the pan - the cooked and drained pasta is added directly to the warmed and mixed ingredients in the pan.
  • IN a pan large enough to hold all the pasta , melt the butter over low heat.
  • ADD slowly the slightly whipped heavy cream and whisk either with a whisk or stir continuously with a wooden spoon till it is hot and slightly reduced. (variation: use 1/2 of the cream here, add the rest just at the end before you add the pasta.)
  • ADD slowly the grated cheese as you continue stirring or whisking.
  • COOK the pasta.
  • ADD salt and pepper to taste.
  • ADD the cooked and drained pasta. Mix well with a wooden spoon.
  • TURN into a warmed serving bowl, or directly onto warmed plates.
  • PASS grated Parmesan at the table.
  • Alfredo alla Scrofa - restaurant in Rome where 'Fettuccine Alfredo' was invented. This is their posted version of Fettucine Alfredo.

Special Equipment Needed


The original owner of Alfredo's Restaurant in Rome, Alfredo Di Lelio, is said to be the originator of this delicious but rich dish of worldwide fame. He has since passed away, and the recipe for both the fettuccine pasta and the sauce remain secret. Some say the creaminess and lightness of the fettuccine and/or the sauce was in the cheese he used, or the addition of a little olive oil to the preparation of the fettuccine, others that the fettuccine was cooked in milk. The quality and taste of the ingredients is the key to success with fettuccine Alfredo - especially the fettuccine and the cheese. The fettuccine should either be freshly made and as thin as possible, or, if store bought, the best fresh (not dry), thinnest pasta you can buy.

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