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This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

Source: Everyday Food, January/February 2003
Total Time Prep Servings



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How would you rate this recipe?
  • luvlylisa75
    8 MAY, 2018
    Every time I have made this I try a slightly different order-sometimes it is creamier or stickier depending on which way I do it but it is always rich and delicious.
    • sarahballor22
      20 AUG, 2018
      Can you use a pan as a substitute for the electric mixer to make the sause
  • MS11489961
    20 NOV, 2014
    Must be awful, Alfredo has cream....
    • waynewilli6956025
      2 JUL, 2018
      Real Alfredo doesn't use cream or milk! But the recipe is flawed in that it has you remove 1/4 cup of pasta liquid and then drain pasta. It then says if the sauce is too thick use more pasta water. Where do you get it as you have already drained the pasta. The pasta should not be drained, it should be removed with tongs so that there is more pasta water available!
    • theo23rdyahoo
      29 DEC, 2015
      Incorrect. Authentic fettuccini Alfredo uses no cream, only butter and cheese. The secret is to use very high quality butter.
  • jennyfluteplay1
    8 OCT, 2015
    I made this tonight with homemade noodles and LOVED it! This is fettuccine as it's mean to be. If you simply follow the recipe and also understand that cream is not needed, you'll easily recreate this 5 star recipe. My family couldn't get enough.
    • MS11155184
      19 DEC, 2017
      Is a stick of butter 4 oz or 8 oz?
    • stephaagnew
      27 AUG, 2017
      Any suggestions on how to incorporate garlic? Memories of the original recipe at the Cucina Cucina restaurant. Don't make fun!
  • kangelique
    26 APR, 2015
    I used 8oz of butter, a 16oz can of parmesan, some garlic, some pepper (roughly 1/4tsp) and blended fully in my mixer while my pasta cooked. Took out 1/4 liquid Oz of pasta water, drained my pasta, returned to stove on low heat, added water first then mixture. Stirred it around til creamy/cheesy and it was soooo good. Basil is a great topper.
    • theo23rdyahoo
      29 DEC, 2015
      A "can" of cheese? Try using real parmesan; you'll never use that awful Kraft junk again.
    • needaname15
      20 MAY, 2015
      I prepared this last night - with 2 sticks of butter and 8 oz of parm - with shrimp steamed in Old Bay separetly. It was delicious. My Mom also suggested throwing spinach into the mix - and I am wondering about some broccoli rabe myself. If you are spending decent money on the parmesan you may NOT want to add something extra but it is a thought. My Son took our leftovers from last night home and is enjoying them tonight.
  • needaname15
    20 MAY, 2015
    I prepared this meal last night with rave reviews - I also added shrimp that was steamed separately with Old Bay (that flavor did NOT transmit onto the fetticini alfredo). My Son is enjoying leftovers tonight. I would highly recommend primarily because it is an easily prepared meal with a hint of elegance served with a nice side salad and a appropriate glass of wine.
    • geppetto_1955y
      22 OCT, 2015
      to needaname: Alfredo is a NAME therefore capitalize it! and F E T T U C C I N E!!!!
      • theo23rdyahoo
        29 DEC, 2015
        Lighten up, relax.
  • Ilsa Beauchamp
    19 SEP, 2012
    Mine turned out awful! I melted the butter in the sauce pan and then added the cheese and it didn't come together! I had to throw the whole thing out. What did I do wrong?
    • Imuetinyani
      23 DEC, 2014
      You were supposed to mix it in a bowl than add it to the already boiled pasta
  • MS11155184
    15 DEC, 2014
    Is it four ounces of eight ounces of butter ?
  • loleah
    14 JUL, 2014
    @Ilsa you're supposed to keep stirring it until it comes together (this takes a really long time)
  • kvnsgrl
    30 DEC, 2013
    So easy yet so decadent.
  • Diana Taberner
    31 AUG, 2012
    this sounds so good!!

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