To Die For Fettuccini Alfredo

To Die For Fettuccini Alfredo

To Die For Fettuccini Alfredo

  • Cook

  • Ready In

Recipe By:Michelle Barr
“A wonderfully rich and filling alfredo, not for those watching their waistlines.”


  • 1 pound dry fettuccine pasta
  • 3 pints heavy whipping cream
  • 1 cup grated Romano cheese
  • 4 tablespoons butter
  • 1 pinch ground nutmeg
  • ground black pepper to taste


  1. Cook pasta according to directions on package. Drain and toss with one tablespoon of butter, cover and set aside.
  2. In a medium sauce pan over low heat, heat cream and 3 tablespoons of butter, stirring constantly. When cream begins to simmer mix in a small amounts of Romano cheese, stirring constantly, until all cheese is added and sauce has reduced. It should be thick and easily cover the back of a spoon.
  3. Stir in nutmeg and black pepper. Toss with warm fettuccini and serve.

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