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Creamy Fettuccine with Two Cheeses


This heavy-duty cheese pasta sauce with parsley will be a hit with the whole family.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2008


  • Coarse salt
  • 12 ounces fettuccine
  • 2 tablespoons butter
  • 1 cup half-and-half
  • 1/2 cup grated Pecorino Romano cheese
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped fresh parsley


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta, and set aside (reserve pot).

  2. In pot, melt butter over medium heat. Add half-and-half and cheeses; stir to combine, and bring just to a simmer. Add pasta, and toss to combine. If needed, gradually add enough reserved pasta water to thin sauce (sauce will thicken as it stands). Serve sprinkled with parsley.

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