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  • 6 tablespoons - unsalted butter
  • 1 - shallot, minced
  • 2 cloves - garlic, minced
  • 2 cups - heavy cream
  • 2 cups - Parmisian Reggiano, Finely Grated
  • 1/2 teaspoons - salt
  • 1/4 teaspoons - Freshly Ground Black Pepper
  • - Green Onions , sliced thin for garnish
  • 1 - Box Fettucine Pasta, cooked to directon (al dente) Reserve 1 cup pasta water to add to alfredo sauce when needed
  • Directions:

    Cook Fettucine to al dente. Drain (reserve at least 1 cup pasta water to add to Alfredo sauce as needed.)
    Melt Butter. Add shallots and garlic. Saute on medium low heat.
    Add heavy cream and bring to a boil. Cook to reduce (about 5 minutes)
    Remove from heat.
    Put pasta back into pot with 1/4 to 1/2 cup of reserved pasta water. Add butter, cream mixture and half of cheese. Toss. Season with salt and pepper, more cheese if desired and top with sliced onions.

    Brief Description

    Deliciously cheesy & creamy pasta dish!

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 10 min
    Cook Time: 15 min


    Great with grilled chicken and/or shrimp too.


    Emeril Lagasse

    Posted By:


    Posted On:

    April 22, 2017

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