Danny's Favorite Fettuccini Alfredo

"This one is for you Danny! Your favorite dinner with tossed green salad and garlic butter Italian bread!"
photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:




  • Cook fettuccine in a 6- to 8-quart pot of boiling salted water* until al dente.
  • Reserve 1/4 cup cooking water, then drain pasta in a colander.
  • Melt 3/4 stick (6 tablespoons) butter in a 2- to 3-quart flameproof gratin dish over low heat.
  • Add cooked pasta and toss to coat, lifting strands.
  • Add cheese, reserved cooking water, cream, remaining 3 tablespoons butter (thinly sliced), salt, and pepper and toss to combine well.
  • Sprinkle with additional cheese and serve immediately.
  • *When salting water for cooking, use 1 tablespoon salt for every 4 quarts of water.

Questions & Replies

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  1. This was excellent. The taste was rich, creamy, and well balanced. I had a box of very special regional pasta from Italy that I had gotten for the holidays and I wanted a really special sauce to serve over it. This was perfect! A great special occasion type of sauce.
  2. My girlfriend loved the dish but for some reason mined didn't come out creamy at all. Easy dish to make but i must of done something wrong.
  3. We loved the sauce with our alfredo. The rich thick creamy and really delicious sauce can't be beat!
  4. Fantastic!! We love fettuccini alfredo, but don't have it very often. It was time! And, this was simple, and excellent. I served it with a green salad and Recipe #129526. Thanks once more Bev for an absolutely great recipe! Made for Zaar Stars Tag game.
  5. for variations: i also add parsley or basil, fresh/shredded or dried - and grated romano cheese also intensifies the flavor - and a bit of anchovy paste can be tried as well - AND a hint of fish eye pinot grigio wine, if you like the subtle elegant flavor of that


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