Recipe
Classic Fettuccine Alfredo
Luscious ribbons of fettuccine pasta cloaked with parm and butter. Classic Fettuccine Alfredo—a signature cozy comfort unlike any other.
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Made With
This Fettuccine Alfredo recipe has only a few simple ingredients: rich Parm, luxurious whipping cream, and smooth butter. The magic is how they come together. Silky. Creamy. And wonderfully delicious.
Ingredients
- 12 oz Ronzoni® Fettuccine
- ¼ cup butter
- ½ cup grated Parmesan cheese
- ½ cup heavy whipping cream
- 2 eggs
- 1 tbsp chopped parsley
Instructions
- Prepare pasta according to package directions; drain.
- Meanwhile, in a saucepan over medium heat, melt butter; blend in cheese.
- Stir in whipping cream; heat almost to a boil, whisking constantly.
- Reduce heat to low.
- In small bowl, beat eggs slightly.
- Stir a small amount of hot cream mixture into the egg and whisk vigorously; pour egg mixture into saucepan.
- Cook over low heat, stirring constantly with a whisk until thoroughly heated, about 5 minutes.
- Stir in parsley; toss pasta and sauce.
Pro Tip
Pay special attention to Step 6 because it tempers the eggs. This gradually increases the temperature, so the eggs don’t cook and clump together.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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