Recipe: My mother’s fettuccine alfredo

When I was a little younger and far pickier, this is the only thing I ordered in restaurants, and one of the few things I agreed to eat at home. This is not health food. It is not good for your cholesterol. This food is filthy. It fills you up quickly and rests at the bottom of your stomach. After eating a lot of it, you need to rest a while. It’s best on the weekends, when you can collapse on the couch and leave the dishes in the sink for someone else to do. It’s one of my favorite foods. Here’s how to make it:


2 lbs dry fettuccine noodles

1 stick of salted butter

1 clove of garlic (Note: this is adjustable. To me, more garlic is better.)

8 oz fresh Parmesan cheese (not grated)

8 oz fresh Asiago cheese (not grated)

16 oz heavy whipping cream

Salt and seasoned pepper


1. Grate the cheese.

2. Crush the garlic.

3. Boil water and cook the fettuccine noodles. (Do this while cooking the sauce.)

4. Melt the butter in the saucepan and saute the garlic in the butter for about a minute on low heat.

5. Add the cream and the cheese. Keep on low heat. Stir continuously so the sauce doesn’t burn.

6. Use a colander to drain the water from the fettuccine noodles and add the sauce. Stir.

That wraps it up. Note, though, that 2 lbs is a lot of pasta. This will feed a lot of people. Host a dinner party or prepare to have leftovers.

Source: My mother.