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Fettuccine Alfredo

adapted from Taste of Home


  • 12 oz uncooked fettuccine
  • 6 T. butter
  • 1 1/2 c. heavy whipping cream
  • 3/4 - 1 c. grated Parmesan cheese*
  • 2 egg yolks, lightly beaten
  • Dash of pepper, salt, and ground nutmeg

Note: * May substitute Romano cheese for all or part of Parmesan cheese.


  1. Cook fettuccine.
  2. Meanwhile, in a saucepan, melt butter over medium-low heat.
  3. Stir in the cream, cheeses, egg yolks, and spices.
  4. Cook and stir over medium-low heat until sauce thickens (DO NOT BOIL).
  5. Drain fettuccine; top with sauce and serve.

Servings: 6