Fettuccine Alfredo


Rich and creamy, this pasta dish is delicious for a special celebration. Although there are many variations, this recipe turns out perfectly every time! You can serve this pasta as shown, or top with sliced chicken or grilled shrimp. Although this pasta is rich, a small portion goes a long way and is a special treat for holidays or celebrations.

There are always many debates as to whether Alfredo sauce is actually Italian, or simply a creation originating in North America. The sauce, commonly served with fettuccine, was actually named for restaurant in Rome, where it is said the owner created the rich dish to build up his wife’s strength after childbirth.

There are many stories as to how this dish became so popular this side of the ocean, but I must say that I have never seen this dish offered on a restaurant menu in Italy, while almost every restaurant in North America claiming to be Italian seems to offer it. This rich sauce can be heavenly when properly prepared and served over pasta that has been cooked al dente, but unfortunately, the sauce is often too thick and gooey, and served over mushy pasta.

It is said that the original dish consisted simply of butter and freshly grated parmesan cheese. Although I wouldn’t recommend serving this calorie laden dish often, as a special treat once in a while, it is delicious!

Buon Appetito!
Deborah Mele 

Fettuccine Alfredo

Fettuccine Alfredo

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes

There are always many debates as to whether Alfredo sauce is actually Italian, or simply a creation originating in North America.


  • 3/4 Pound Fresh Fettuccine
  • 2 Tablespoons Butter
  • 1 Cup Heavy Cream
  • 1/2 Cup Chicken Broth
  • 1 Egg Yolk
  • 1/2 Cup Grated Parmesan Cheese
  • Sea Salt
  • Cracked Black Pepper
  • Additional Grated Cheese To Serve


  1. Bring a large pot of water to a boil for the pasta.
  2. Remove 1/4 cup of the cream to a separate bowl and wisk the egg yolk into it.
  3. In a saucepan, heat the remaining cream and chicken broth.
  4. Cook the pasta al dente, then drain the pasta and return it to the pot.
  5. Stir the butter into the pasta until melted and the butter covers each strand of pasta.
  6. Whisk a little of the hot cream mixture into the egg and cream mixture and stir. (This warms the egg mixture without cooking it completely.)
  7. Next, add the remaining hot cream and broth into the egg mixture and mix well.
  8. Finally, pour the combined egg and cream mixture over the pasta and toss to coat evenly.
  9. Add the grated cheese, and a dash of sea salt to taste.
  10. Divide the pasta into 4 separate dishes and top with cracked black pepper and offer additional cheese.

Did you make this recipe?

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One Comment

  1. I was just in Rome and had dinner at the original Alfredo’s where the dish was created.
    It is prepared tableside and is simply the thinnest of fettuccine noodles swimming in butter,
    parmessan cheese is spread evenly and heavily across the top. The chef then just works the cheese and butter into the pasta until is is perfect. It is not heavy at all like the NA version. Probably the lightest dish I had and the most delicious.

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