To Die For Fettuccini Alfredo

  • Recipe By
  • Published Sep 12th
  • Ready In30m
  • Servings8
  • Calories928
A wonderfully rich and filling alfredo, not for those watching their waistlines.

To Die For Fettuccini Alfredo Ingredients

The following are the ingredients needed to make delicious To Die For Fettuccini Alfredo for 8 servings:

  • 1 pound dry fettuccine pasta
  • 3 pints heavy whipping cream
  • 1 cup grated Romano cheese
  • 4 tablespoons butter
  • 1 pinch ground nutmeg
  • ground black pepper to taste

To Die For Fettuccini Alfredo Cooking Instructions

  • Prep-
  • Cook30m
  • Ready In30m

The time needed to cook this To Die For Fettuccini Alfredo is about 30 minutes , and you can serve your To Die For Fettuccini Alfredo within 30 minutes . The following are the steps to cook To Die For Fettuccini Alfredo easily:

  1. 1 Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
  2. 2 In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
  3. 3 Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

Nutrition Facts

Per Serving: 928 calories; 77.2 grams of fat; 46.9 grams of carbohydrates; 16 grams of protein; 275 milligrams of cholesterol; 290 milligrams of sodium.

  1. Jan 2nd 2011

    All I had was 1/2 & 1/2, it didn't thicken up so I just tossed it all together once the pasta was done, brought the whole thing up to a boil then took it off the heat & let it cool so the sa ...

  2. Jan 7th 2009

    As written, I am giving this a 3 stars. I used 1 quart of whipping cream, a T chopped garlic and almost 1 1/2 cups Parmesan/Romano cheese. I also added salt to taste and it was really good! ...

  3. Aug 12th 2008

    Cut the cream down to 2 pints, double the cheese (we used half Romano/half Parm), sub white pepper for black, up the pinch of nutmeg to about 1/4 tsp., add a clove of crushed garlic to the s ...

  4. May 26th 2007

    This turned out really tasty. I changed it up a bit. I cooked some chopped garlic in butter and olive oil before I added the cream. I used 1 quart of heavy cream and 1 pint of fat free ha ...

  5. Jun 17th 2005

    OMG!!!!!!! MMMMMM. I changed it a little. I cooked 5 boneless, skinless ckn breasts and cut into small pieces. I cut the cream to 2 pints, but used 1 cube butter. I also added 1 TBSP mi ...

  6. May 10th 2005

    It's a good base to start with, but if you make the dish exactly as the recipe says, it is extremely bland. The amount of cheese needs to be DOUBLED and it needs salt. I add shrimp to it whi ...

  7. Jul 28th 2004

    You weren't kidding when you said VERY RICH. Delicious recipe. Just a note . . . the sauce takes quite awhile to get its thickness, so plan ahead!

  8. Nov 6th 2001

    We absolutely loved this recipe! I am a Fettuccini Alfredo lover and this was the best I've ever tasted. Very rich and very fattening! It was wonderful. Can't wait to make it again!

  9. Feb 15th 2000

    I love this alfredo sauce, this is how we make it at the restaurant I work at.