Classic Fettuccine Alfredo

So simple and so satisfying… can’t go wrong with a classic.

Classic Fettuccine Alfredo |

Classic Fettuccine Alfredo


  • 1 - 12oz. pkg. fettuccine pasta
  • 4 TBSP butter
  • 4 TBSP all-purpose flour
  • 1c. heavy cream
  • 1c. vegetarian chicken broth
  • 1c. Mozzarella cheese, shredded
  • 1/2c. Parmesan and Romano cheese, shredded
  • 3 TBSP Italian flat-leaf parsley, chopped
  • 5 cloves garlic, minced
  • 1/2 tsp. ground nutmeg
  • 1/4c. white wine
  • salt and pepper, to taste


  1. Cook pasta according to package directions; set aside.
  2. In a medium-size sauce pan, melt butter over low heat.
  3. Add flour. Cook and stir with a whisk until well blended. (2-3 min.)
  4. Add cream and broth. Stir to blend.
  5. Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.
  6. *If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.
  7. Toss with prepared pasta and serve warm.
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Served this last night with Roasted Romas and sauteed zucchini.

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