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Photo Credit: Elizabeth Newman

Fettuccine Alfredo

by Giada De Laurentiis
★★★★★
★★★★★
(1 review)
Cook Time
20 minutes
Serves
8
Beginner
Photo Credit: Elizabeth Newman

Fettuccine Alfredo

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Giada's classic Fettuccine Alfredo recipe is perfectly creamy with a welcome hint of citrus.
star

Fettuccine Alfredo

Servings

8

Cook Time

20 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Fettuccine Alfredo

Ingredients

  • 18 ounces fresh fettuccine
  • 2 1/2 cups heavy cream
  • 1/2 cup fresh lemon juice
  • 12 tablespoons unsalted butter
  • 2 cups grated Parmesan
  • 2 teaspoons grated lemon zest
  • Pinch freshly grated nutmeg
  • Salt and freshly ground white pepper

Instructions

  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Nutrition

Nutrition

Nutrition Serving Size
8
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
39 grams
Protein
23 grams
Fat
55 grams
Saturated Fat
34 grams
Cholestrol
202 milligrams
Sodium
494 milligrams
Sugar
3 grams
Trans Fat
1 grams
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nut free
vegetarian

3 reviews & comments

  • Author's avatar image
    Jessica - Sep 12
    ★★★★★
    ★★★★★

    This is the easiest, silkiest Alfredo recipe. I make with gluten free pasta and it is perfection. I rate this five stars but it is not letting me rate it more than four.

  • Author's avatar image
    Kristine S - Jul 03

    I love this! I doubled the sauce as I added fresh steamed broccoli and fresh spinach. I will add more cheese next time. I didn’t realize that some parmigiana melt differently than others. I used three different parmigiana and one of them left a
    grainy texture, so I’ll fix this next time around. Also, my zester broke after one tsp.. I know I’ll
    love the extra lemon zest in there next time. Just so delicious!

  • Author's avatar image
    Mary Elizabeth Guyton - Jun 09

    Looks delicious‼️😍

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