Fettuccine Alfredo

I'm a little nervous about starting out with this. Fettuccine Alfredo isn't exactly considered a 'healthy' meal, and with what I know what the next few posts will be already, I don't want anyone to get the wrong idea!

So, first, a little about me and my theories. I like to eat... obviously. I like almost all foods, with the main exception being seafood (but I'm working on it!) When I cook I try to create healthy, balanced meals. I eat lots of fruits and veggies, try to keep my red meat intake reasonable, etc etc etc. That being said, I love to indulge! I love desserts. I have no remorse about an occasional artery-clogging meal, like this one. I only try to keep myself and my eating habits balanced and easy.

Now, on to the food...

I must admit, I was a little disappointed with this recipe. It was too buttery and not creamy or cheesy enough. It was delicious though, and the boyfriend and I polished off 1lb between dinner last night and today's lunch. I don't even want to think about how many calories that is :)





Fettuccine Alfredo

Original Recipe found here


1 pound fettuccine pasta
1/4 cup butter (half a stick)
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated Romano cheese
2 tablespoons chopped parsley



Bring a pot of water to boil, liberally salt the water and add pasta. Cook about 7-9 minutes. Strain, rinse with cold water to stop the cooking process. The pasta will be slightly underdone but it will finish cooking in the sauce.

Meanwhile, melt butter over medium heat in a pan large enough to fit the pasta once cooked.

Add the garlic and cook for about 3 minutes.

Add the pasta to the pan. Pour cream and cheese over the pasta. Toss to completely coat the pasta. Cook 2-3 minutes. Add the parsley.

Reduce heat to low, let pasta stand 5 minutes until sauce thickens. Toss just before serving.