- You need butter. Regular, salted butter.
- Cream. Heavy cream. Not milk. Not half and half.
- You need plenty of Parmesan cheese. Aside from the obvious inconvenience of making me go up a jean size, I love Fettuccine Alfredo because it allows me to clean my fridge out of all the miscellaneous Parmesan pieces.
- You’ll also need…Fettuccine! I’ve talked before about my weakness when it comes to collecting fancy, artisan dried pasta. It hasn’t gotten any better.
See full recipe
More top-rated recipes: