Tips from the Betty Crocker Kitchens

  • Sprinkle the pasta with a chiffonade of fresh basil: roll 3 large sweet basil leaves up into a tight cylinder, then thinly slice crosswise into shreds.
  • A traditional, rich Fettuccine Alfredo is often a first course, but it can also be transformed into a satisfyingly hearty main dish by adding sautéed shrimp, grilled and sliced chicken, cubed smoked ham, and/or steamed vegetables.

More About This Recipe

  • Yes, there really was an “Alfredo” behind the classic pasta dish. He was a popular Roman restauranteur and—more importantly for our story—a terrific husband. When his wife was suffering from pregnancy-related nausea, he went back to his restaurant, Alfredo alla Scrofa, and whipped up a dish of plain cooked fettuccine tossed with butter and Parmesan. She loved the dish and soon felt better, so he put the “Alfredo recipe” on the menu. The rest is Italian—and culinary—history. The Fettuccine Alfredo sauce has gotten richer over the years, picking up cheese and cream in most modern versions. In Italy, it’s also known as fettuccine al burro, fettuccine burro e parmigiano, or pasta in bianco. If this fettuccine recipe has inspired you to try more, you’ll find more in Betty’s best alfredo recipes collection.