Italian,  Pasta & Rice,  Sauces

Crouton’s Fettuccini Alfredo

This is a great side dish for richly-flavored meat dishes, like scallopini al limone, veal marsala, or grilled Italian sausage.


Crouton's Fettuccini Alfredo

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1/2 cup heavy cream
  • 1/2 stick butter
  • white pepper
  • grated Parmesan cheese
  • fettuchini
  • fresh parsley if desired


For the Alfredo sauce, melt butter over low heat in a small saucepan.  Add the cream, stir until blended.  Add white pepper (I use 1-2 tsps; you may prefer more or less).  Grate in Parmesan cheese and stir slowly as cheese melts and blends in.  Keep the heat low (never let it boil) and keep stirring — it takes a while to melt and blend in the cheese.

While the sauce is cooking, bring salted water to a boil in a large pot and add the fettuccini.  Cook until al dente, drain, place in a casserole dish and add Alfredo sauce.  Toss until the fettuchini is well coated.  Garnish with fresh parsley if desired, or serve as is.


You can use half-and-half if you prefer, but plain milk is IMHO too thin.  It’s easier to use dried grated Parmesan, but it’s much more tasty if you grate your own.

© 2010 – 2021, Crouton deMenthe. All rights reserved.

About Crouton deMenthe  Amateur cook and barbecue fanatic.


Amateur cook and barbecue fanatic.

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