Alfredo with Fresh Fettuccine Noodles

Decadent; the only word that appropriately describes a piping hot bowl of fettuccine alfredo.  The sauce is creamy dreamy and perfectly coats the chewy, al dente noodles.  Don’t expect to have leftovers when you make this.  Warning: a pillow and warm blanket will be needed after indulging in this naughty bowl of deliciousness.

Photography by Sophie Marie Creative


  • 1 stick salted butter
  • 1 clove garlic; finely minced
  • 1 pint heavy cream
  • 1 cup grated Parmesan cheese
  • Flat leaf Italian parsley; chopped for garnish
  • Salt
  • Pepper
  • 1 pound fettuccine noodles; cooked to package instructions (easily make your own with this recipe)


  1. In a saucepan, add the garlic and butter and melt over medium heat.
  2. Once the butter has completely melted, add in the cream and bring to a boil.  Whisk until the cream mixture begins to thicken slightly then add in the parmesan while continuing to whisk.
  3. Once the cheese has combined into the cream and thickened, season with salt and pepper and serve immediately.

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