Tuesday, March 24, 2015

Fettuccine Alfredo

This is a recipe my Mom's friend gave her years ago.  It is a great basic Alfredo sauce.  Because it uses milk rather than cream, I like to think I can feel a little less guilty eating it.

My friend loves Fettuccine Alfredo.  Recently, we had them over for dinner and I made this for her.  We served it with Easy Grilled Chicken (EF, DF, GF) and a tossed salad.  It was a big hit with the adults and kids.

Fettuccine Alfredo

1 stick butter
3 T flour
2 c whole milk
½ c Parmesan cheese

In a saucepan, melt butter.  Stir in flour with wire whisk, until fully incorporated and starting to bubble.  Gradually, add milk, stirring constantly.  Simmer until sauce starts to thicken.  Add cheese and stir until fully incorporated and thickened.
Cook 1 package of fettuccine, as directed.  Place pasta on a plate top with chicken and sauce.  Sprinkle with additional Parmesan cheese. 

In the picture, I mixed the pasta into the sauce for easier serving, especially for the kids.


  1. What is your favorite Egg Free pasta? My son has outgrown his egg allergy and I would love to make this dish for some friends. To be honest, I don't remember which brand I used to buy? Senilty in a good way, right?

    1. Most regular semolina based pastas are egg-free but a lot of those are processed on shared equipment with products containing egg. My husband is able to eat this pasta, as his allergy isn't as sensitive as some. So, it would depend on the sensitivity of your friend. Per a forum I found online, someone posted that they use Luigi Vitelli and Allegra brands which are supposedly made in egg free facilities. Let me know what you end up using.