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Tuesday, July 5, 2011

Classic Fettucine Alfredo

This recipe is a classic, and one everyone should have in their recipe collection.  It's simple, rich and delicious. It's fancy enough to serve with company, but also good for a weeknight dinner because it's kid-friendly and comes together quickly.

Don't be afraid of the fat, or the carbs, or the calories. As long as you leave out this toxic ingredient, you'll be fine!

Fettucine Alfredo
from Joy of Cooking

1 lb. fettucine noodles

8 Tbsp. butter
1 cup cream
1 cup parmesan cheese
salt and pepper to taste

Cook pasta according to package directions.

Meanwhile, melt butter in a large skillet over low heat. Add cooked pasta and remaining ingredients. Toss the pasta until well coated. This is best served hot. If there are leftovers, heat on the stovetop rather than the microwave, because the sauce and noodles will separate, and heating over low will let the sauce absorb into the noodles.

I served this with fresh green beans. To cook, wash and break off any tough ends or stems. In a large skillet, melt about a Tablespoon of butter over medium low heat. Add green beans, and cook, stirring occasionally, until green beans are slightly browned and crisp-tender, about 15 minutes. Add a generous sprinkle of salt and serve.

This post is part of Real Food Wednesdays.


  1. oh this post was JUST for me...fettucine alfredo is my NUMBER ONE all time favorite meal...mmmm my dad makes it THE BEST i have to brag, i will try to get you the recipe :) and yes you have to avoid that one deadly ingredient in order to enjoy this, that is a fact.

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