On the due date for my first child, my wife showed no signs of any progression towards labor. I had worked that day, and decided to bring home some dinner from Olive Garden as there was no way she was in the mood to cook and I was looking for something easy. After talking to my wife, I picked up two orders of fettuccine Alfredo and an order of those glorious breadsticks. About 11PM, she started to feel something and at 6AM labor had progressed enough for us to go to the hospital. As my son was not born until 5:37PM, we were there all day. Every person who came into the room asked her when was the last time she ate anything. She replied, “dinner last night”. The next question was always asking what she ate. When she told them, they all rolled their eyes (I guess envisioning it possibly coming back up!). I can’t eat the dish without thinking of that. Here’s Maggie with her version…
Can anyone resist the rich creaminess of Fettuccine Alfredo? Not in my house. This is a family favorite. A total splurge since it is so high in fat. So, I only make it once or twice a year.
It is so simple. This is a no-fail dish. It is a great one for guests, since it feels special and fancy. It is also a great side dish. Pair this with my recipes Parmesan Chicken and Strawberry Tossed Salad, and you have a great meal for guests.
Dessert? Too many good choices! Try the Chocolate Biscuit Cake I have coming soon!
Fettuccine Alfredo
What You Need:
16 oz uncooked fettuccine
1 cup butter
1 ¼ cup heavy whipping cream
¼ tsp white pepper
1 ½ cups grated parmesan cheese
3 tsp chopped fresh parsley
¼ tsp ground nutmeg
What You Do:
Cook fettuccine to desired doneness. Drain, rinse with hot water. In a large pot or dutch oven melt butter. Stir in cream and pepper. Cook over low heat for about 5 minutes or until it begins to thicken slightly, stirring often. Stir in parmesan cheese and cook until cheese is just melted, stirring constantly. Immediately stir in parsley and nutmeg. If sauce begins to separate, stir in a little more cream and cook until smooth.
Rantings of an Amateur Chef 
Fettuccine is always a tasty choice 🙂
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Hello Chef,
Hope all is well on your side. I read your recipes that you blog, while I try to polish my writing skills by blogging under the name of Palmystry. The reason for writing to you is that someone just consulted me for a diet plan and as I was typing it, your blog popped up in my mind. Just to give you a quick back ground of mine, I lived in US for 20 years and owned one of the healthiest (by the leading nutritionists standards) and cleanest (by the food inspector’s standards) food serving restaurant in downtown Buffalo NY It was located right on Elmwood, walking distance from Buff State College and Albright Knox art gallery. My food was mostly based from the Mediterranean Region with of course heavily revolving around Kalamata olives and food and dressings that were olive oil based. Then I moved to Las Vegas (could not bear the winters) and worked at the Bellagio in F&B administration with Chef Grant’s team there by moving to Wynn Las Vegas and worked directly with Chef Grant. I have also made food that is my native cuisine which is Pakistani/Indian for 1990 Chef of the year, Chef Van Atkins. Enough about me but had to let you know where I am coming from. I am currently putting together a diet plan that not only explains how to lose weight but also informs the person how and why do we get hungry and what should and what should be not eaten and when. Once done I would appreciate if you could go through it and let me know if I have missed or if I could add what is missing so far from my understanding of food. One of the things I love about making food is there is no right or wrong, every hand handles the food differently and just the touch produces the right flavor. Till then.
Bon Appetiet,
Ray
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oh the famous fettuccine Alfredo! here in Italy no one know them, but they look tasty!
Elisa
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