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How to Make Fettuccine Alfredo

One bite of this creamy, cheesy, decadent dish and you'll be hooked for life. Serve with a salad and tell yourself it's healthy.


  • Step 1: Grate the cheese Grate the parmesan cheese into a bowl.
  • TIP: Use freshly grated parmesan cheese.
  • Step 2: Heat the water Fill a large pot about two-thirds full of water. Add 1 teaspoon of salt and put on high heat.
  • Step 3: Prepare the sauce Prepare the sauce while the water heats. Melt butter in a medium saucepan over low heat. Add the cream, the remaining half-teaspoon salt, and the pepper. Heat and stir until steam rises, but do not boil.
  • Step 4: Add the egg yolk Separate an egg yolk into a small bowl. Add 3 tablespoons of the hot cream mixture and stir with a fork. Whisk the yolk into the sauce and heat thoroughly.
  • TIP: Mixing a small amount of hot cream into the egg yolk prevents the egg from scrambling.
  • Step 5: Cook the pasta When the water is at a rolling boil, add the fettuccine, stir, and cook until al dente. Drain the pasta and quickly return it to the pot.
  • Step 6: Add the sauce, cheese, and peas Add the hot cream sauce and half the grated cheese to the pasta and stir vigorously. The hot pasta and sauce will melt the cheese. Once the first half of the cheese is melted, fold in the peas and the rest of the cheese.
  • FACT: A Rome restaurant claims to have created fettuccine Alfredo in 1914.

You Will Need

  • 1 8-ounce block of parmesan cheese
  • 1 1/2 tsp. Salt
  • 1 12-ounce box of fettuccine noodles
  • 1 stick butter
  • 1 c. Light cream
  • A dash white pepper
  • 1 egg yolk
  • 1 c. Partially thawed peas
  • A cheese grater
  • 2 small bowls
  • A large pot
  • A medium saucepan
  • A colander

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