Fettucini Alfredo


  • 1 Lb. Fettuccini
  • 1/2 Cup Butter
  • 1/2 Cup Light Cream (half and half)
  • 1/2 Cup Parmesan Cheese (grated)
  • 2 Tbsp. Parsley (flat Italian preferred)
  • Wide flat bowl or deep platter (one that will fit over the pasta pot and hold all the pasta)


  1. Put 6 qts. water and 1 Tbsp. salt on to boil
  2. While water heats place bowl over the pot
  3. Put butter and cream in bowl
  4. When butter melts add cheese and stir till blended
  5. When water boils remove bowl and cook pasta al dente
  6. Drain pasta and immediately dump into bowl
  7. Toss gently to coat noodles


  • Fettuccini Primavera is made by adding al dente cooked vegetables to the pasta and sauce - use broccoli, yellow squash, red pepper, onions, zucchini