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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.

Reviews Add a comment

  • michaelxavier
    6 APR, 2017
    Worth noting that this recipe is listed as being vegetarian, or is at least lumped in with other vegetarian recipes, which it is most certainly not. Pecorino Romano contains natural renet, rather than the microbial (manmade) alternative which IS.
  • JuliaNullSmith
    10 AUG, 2010
    This is too bland, like so many of these Everyday Food recipes that seem to eliminate cooking time by eliminating all seasoning. I added some nutmeg and salt, but we still wound up also adding jarred tomato sauce to rescue it. Also, it didn't come out "creamy," but instead more like gloopy melted cheese with a lot of liquid at the bottom of the pot. Admittedly I used fat free milk instead of half
  • metrygirl
    24 APR, 2009
    Garlic and fresh parsley would really make this tastier.
  • amorford
    9 APR, 2009
  • CiaNahac
    23 MAR, 2009
    This is so good, elegant is the first word comes to mind. I like to make this as a side dish for grilled fish or shrimp.
  • Alysyn
    20 MAR, 2009
    It does show the number of servings...says it serves 4. As for the nutritional information, each of the products you use has a label on it. You can calculate the number of calories, carbs, fat content etc. by adding everything up as you add it. People constantly change recipes to suit their own tastes so it is much easier to calculate what YOU put in it compared to what someone else has done. My son has had Type 1 diabetes for 14 years now and it becomes second nature to add the stuff up.
  • tamistjohn
    20 MAR, 2009
    For sure salt the water you cook the pasta in and use real cheese, maybe even buy the wedge and grate it yourself, makes for a very flavorful dish. Love it.
  • Hulagal
    20 MAR, 2009
    This dish is supposed to be delicate. Adding a pinch of fresh nutmeg to this really enhances the butter and cream flavors of this dish. Also, if you feel this is bland, adding some salt!
  • hillgirl
    20 MAR, 2009
    I have found that Martha's entree recipes tend to be on the bland side, maybe to appeal to a broader range of palates. I agree about garlic and also would add some fresh ground pepper.
  • wagnerdez
    20 MAR, 2009