Best Ever Fettuccine Alfredo Recipe: I’m Lovin’ It


Rich and creamy Fettuccine Alfredo is a classic crowd-pleaser.

Best Ever Fettuccine Alfredo Recipe at

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There are a few things I *always* have in my food arsenal;  pasta, butter, cheese, cream and chocolate…….I left that last one out today – shocking, I know!

Sometimes I just crave creamy, buttery, fatty goodness.  When that craving hits me, nothing satisfies like a big ‘ole plate full of Fettuccine Alfredo!   It’s so simple to make, it’s almost scary – as in, it’s scary what my hips would look like if I made it all the time!

Several weeks ago Allison’s best friend made a big batch of Fettuccine Alfredo at our house and holy cow! I think it was the best I’ve ever had!  If you’d like to add a protein to your meal toss in some seasoned grilled chicken, bacon or shrimp for delicious alternative!

You want this recipe in your arsenal – it’s great for crowds or can be thrown together quickly on any given night for dinner, and it’s a dish everyone in the house likes!

Fettuccine Alfredo

Yield: 6 servings

Fettuccine Alfredo


  • 4 large eggs, beaten
  • 1/4 cup melted butter
  • 1/4 cup parsley
  • 1 cup whipping cream
  • 1 pound fettuccini pasta
  • 1 cup Parmesan
  • 1/2 teaspoon garlic salt
  • pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain and add butter to noodles.
  2. In a large pot over medium, heat cream (don't boil).
  3. Remove from heat, add eggs.
  4. Add pasta to egg mixture and warm on stove top. Add cheese, parsley, garlic salt and pepper.
  5. Cook on low heat until thickened. Add a little cream or pasta water if it gets too dry.
  6. Serve immediately.

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