Fettuccine Alfredo with Reheat Instructions


This is one of my favorite recipes. I make it all the time.The recipe is adapted from the Fettuccine Aldredo recipe in the Pillsbury complete cookbook.

Fettucine Alfredo, printble version
  • 1 package fettuccine
  • 3/4 cup butter
  • 1 cup whipping cream
  • dash of pepper
  • 1 1/4 cups Parmesan or Romano cheese 
  • 2 teaspoons chopped fresh parsley
Cook fettuccine to desired doneness. I like mine slightly al dente.

Melt butter in a sauce pan over medium heat. Add the pepper and cream. Cook five minutes or until the sauce thickens, stirring constantly. If the sauce separates add a little more cream.


Combine with fettuccine noodles or serve on top of fettuccine and save the rest of the sauce for later.


What is the worst thing about reheating a dish with butter and cream? The two separate. I have the answer to the problem below.

Put the Alfredo sauce in a sauce pan and heat slowly over low heat melting the cream and butter.


Stir constantly with a whisk.


When the mixture is completely melted add cream until the mixture is once again white in color.



Now you can have fresh Fettuccine Alfredo two days in a row.

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