Fettuccine Alfredo - just the name brings a smile to anyone who has had this wonderful and decadent pasta dish. A simple recipe yet versatile in that you can add different ingredients to complement and add to the flavors of the butter and Parmesan cheese. The most common addition to the classic recipe is heavy cream and actually that is how it is prepared in most restaurants.

We are going to prepare the classic version for the first time and compare it with my traditional recipe which has cream in it. Recipe for both is below.

Enjoy!

Classic Fettuccine Alfredo

½ pound of Fettuccine pasta

4 oz of Butter

4 oz of Finely Grated Parmesan Cheese

¼ cup of Pasta water

Prepare Pasta in 6- 8 cups of salted water
When pasta is just done melt butter in separate large saucepan
Stir in Pasta water
Place pasta in butter mixture and mix - add a little more pasta water if it looks to dry
Stir in cheese and toss to combine
ENJOY with a little fresh ground pepper and more freshly grated cheese.

Fettuccine Alfredo with cream

½ pound of Fettuccine pasta

4 oz of Butter

4 oz of Finely Grated Parmesan Cheese

1 cup of heavy cream

Prepare Pasta in 6- 8 cups of salted water
Melt butter in separate large saucepan
Stir in cream and let bubble and reduce while pasta is cooking - reduce heat to prevent boil over
Place pasta in butter and cream mixture and mix - add a little more cream if it looks to dry
Stir in cheese and toss to combine
ENJOY with a little fresh ground pepper and more freshly grated cheese.