home

table of contents

The Melaniff Family Cookbook

Fettuccine Alfredo

Created by Italian restaurateur, Alfredo Di Lelio, at his restaurant Alfredo on the Via della Scrofa in Rome in 1914.

Ingredients

8 oz uncooked fettuccine

1/2 C butter

1/2 C whipping cream

3/4 C parmesan cheese, grated

1/4 t white pepper

2 T fresh parsley, chopped

Procedure

Cook fettuccine according to package directions, omitting salt. Drain well; place in a large bowl.


Combine butter and whipping cream in a small saucepan; cook over low heat until butter melts. Stir in the cheese, pepper, and parsley. Pour mixture over fettuccine; toss until fettuccine is coated.

pasta

From The Southern Living Cookbook, 1987, page 335