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Homemade Fettuccine Alfredo

This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings

Ingredients

  • 4 ounces uncooked fettuccine
  • 3 tablespoons butter
  • 1 cup heavy whipping cream
  • 1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 1/4 cup grated Romano cheese
  • 1 large egg yolk, lightly beaten
  • 1/8 teaspoon salt
  • Dash each pepper and ground nutmeg
  • Minced fresh parsley, optional

Directions

  • Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 907 calories, 73g fat (45g saturated fat), 290mg cholesterol, 835mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 23g protein.

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