Published Oct 17th
Prep 15m Cook 15m Additional - Ready In 30m
Servings 6 servings Calories 964.3

This is a recipe that I created by modifying my mother’s recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Recipe Ingredients

  • 24 ounces dry fettuccini pasta
  • 1 cup butter
  • ¾ pint heavy cream
  • salt and pepper to taste
  • 1 dash garlic salt
  • ¾ cup grated Romano cheese
  • ½ cup grated Parmesan cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  3. 3 Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts

  • Calories 964.3
  • Carbohydrate 84 g
  • Cholesterol 184.2 mg
  • Fat 61.2 g
  • Fiber 3.8 g
  • Protein 23.7 g
  • Saturated Fat 37.4 g
  • Sodium 581.6 mg
  • Sugar 4 g


  1. You couldn't get it any more correct, this is the "method", can't bring myself to call it a recipe since it was a spur of the moment concoction of Alfredo's of Rome. My husband and I go every April and when we did this last year we were staying just a few feet from this - Read more ...
  2. I am writing a review of my own recipe in response to some of the reviews... ...So that everyone knows, this is an authentic Italian (Olive Garden is NOT Italian) recipe for Fettuccine Alfredo, therefore, it doesn't have garlic. Garlic is an American addition to the dish. I didn't leave it out on accident, nor - Read more ...
  3. i chose this recipe because it had the best reviews. and it really is very very good. i scaled down the recipe to 4 servings, but beware because the pasta it calls for is WAY too much, especially if you like a lot of sauce. my recommendation is to make the sauce according to this - Read more ...
  4. We have been making this alfredo sauce for about two years, and I wanted to share a hint. If you sift a little bit of cornstarch into your shredded cheese, and squeeze some fresh lemon juice into the sauce while you are adding your cheese, it will become nice and creamy. We love this recipe, - Read more ...
  5. This sauce was a big hit at a dinner party I had, but I did make a few changes. I minced some garlic and sautéed it in the butter on low heat before adding the cream. TIP: if you're concerned the sauce is too soupy, just continue to slowly stir the sauce (for about ten - Read more ...
  6. Very buttery! I think half the butter would have worked fine. But I am also a picky alfredo sauce eater, so others may think it was wonderful.
  7. This is excellent! Very rich and delicious. I've subbed more parmesan for the romano, and it's just as good. I've even made it once accidentally with half-and-half, and it still turned out great and was even re-heatable. Overall, a great recipe, even to our picky Italian family!
  8. True to its claim! It really is to die for. I used some chopped fresh basil from my garden and added more Parmesan and Romano. This sauce is wonderful over Penne Rigate with shrimp, scallops and crab! My company loved it. They said better than their favorite seafood restaurant!
  9. Pretty good - very similar to Olive Garden. Best thing besides taste is that this recipe has no egg in it! Good even without the parmesean added at the end. If you have leftovers and the butter separates, add more cream before heating and stir after heating - it will be just like when it - Read more ...

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