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.  I am so excited to share with you how to reheat it too!

Fettucine Alfredo, printable 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.


Reheat Instructions
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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