Classic Fettuccine Alfredo . . .


Trade in that jar of store-bought for this fast, easy and fresh Alfredo sauce. With just a few simple steps, you can have fettuccine Alfredo from scratch ready in no time. It’s truly an indulgent dish, so make every calorie count by using only the freshest ingredients. No green can of grated cheese can compare to the nutty flavor of freshly grated Parmesan, which really stands out in this sauce. So if you’re going to indulge, treat yourself right by using the very best.



3/4 pound fettuccine

2/3 cup heavy cream

4 tablespoons unsalted butter

1/4 teaspoon coarsely ground black pepper

Pinch of salt

1/2 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley



    Cook the pasta according to package directions; drain.

    Meanwhile, bring the cream, butter, pepper and salt to a boil in a large skillet over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the sauce begins to thicken, about 3 minutes. Remove from the heat and whisk in 1/4 cup of the cheese until melted and smooth. Add the pasta and parsley, tossing until the pasta is well coated. Serve at once sprinkled with the remaining cheese.