Fettuccine Alfredo

photo by:kraft

Yes, Virginia, there really was an Alfredo. Frankly, we think he’d love our version of his pasta dish. Like his, ours is simple yet spectacular.

time

prep:

5 min

total:

20 min

servings

total:

4 servings, about 1 cup each

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What You Need

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1/2

cup KRAFT Grated Parmesan Cheese

3/4

cup milk

1/4

cup (1/2 stick) butter or margarine

1/4

tsp. white pepper

1/8

tsp. garlic powder

oz. fettuccine, cooked, drained

1/8

tsp. ground nutmeg

Make It

MIX cream cheese, Parmesan cheese, milk, butter, white pepper and garlic powder in medium saucepan; cook on low heat until cream cheese is melted and mixture is well blended.

TOSS with hot fettuccine. Sprinkle with nutmeg.

Kraft Kitchens Tips

Serving Suggestion

Try serving with Italian bread and a mixed green salad tossed with your favorite KRAFT Dressing, such as Balsamic Vinaigrette.

Special Extra

Prepare as directed, heating 1 pkg. (6 oz.) OSCAR MAYER Grilled or Italian Style Chicken Breast Strips with the sauce before tossing with the pasta.

Substitute

Prepare as directed, using 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese.

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corypjones

posted:10/15/2007

Use fresh fettucine. Skip on the nutmeg. We love this recipe! Very tasty!

a cook

posted:10/9/2007

This recipe is SO GOOD!! I doubled the sauce because we like things saucy. It was so easy to make and fast. Very creamy....very flavorful. Better than any alfredo sauce I have had in a jar or restaurant. Fantastic!!!

a cook

posted:10/4/2007

I added mushrooms, green onions sauted with crab. Yum!!!!

rjm4ale

posted:10/3/2007

My son thoroughly enjoyed it. It is his favorite dish. I added chicken and little bit more garlic and it was awesome!!!

MrsSmith86

posted:9/21/2007

This is the best alfredo recipe I have ever made myself!!! I love it so much!!

Izzy071

posted:9/19/2007

I doubled the recipe, used black pepper instead of white and omitted the nutmeg. Everyone who had it loved it! I will make this again and maybe add chicken next time. Sauce does thicken if you let it stand. I served it with garlic bread sticks. Was yummy!

lwinkler2

posted:9/12/2007

The first time I made this I used the pre-grated parm, like it says. I'm not sure if I cooked it long enough, but it came out grainy. The second time I used fresh parm that I sliced. It was amazing. It should be eaten immediately though. It doesn't do well if it sits for a while. Will make this again.

ice319

posted:8/20/2007

Very easy to make, very good recipe. My wife normally is very picky with her fettucine alfredo, but after I made this she pretty much made me promise to make it again soon..hehe..would definately recommend:-) ~MW

lovetowish

posted:8/12/2007

i used less butter, and added a little water at the end to keep it from getting too thick, it was great and super easy

a cook

posted:8/4/2007

I thought this recipe was delicious and my family loved it as well! It was fairly thin when I pulled the pot off the stove but thickened considerably (too much) within a few minutes. Although this didn't affect the flavor, I would probably add a little more milk next time. I also skipped the nutmeg and used neufchatel cream cheese.