Grammy's Kitchen · Alfredo Sauce · Fettuccine Alfredo
One of 36 alfredo sauce recipes we measured
from tastesbetterfromscratch.com
98 cooks on tastesbetterfromscratch.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| emulsifier | 68% | 43% |
| liquid | 83% | 0% |
| aromatics | 2% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb fettuccine noodles |
| 57 g | 1/4 cup butter |
| 8 g | 1 Tablespoon all-purpose flour |
| 6 g | 2 garlic cloves (, minced) |
| 238 g | 1 cup heavy cream |
| 244 g | 1 cup milk |
| 200 g | 2 cups freshly shredded parmesan cheese* |
| 1 g | 1/2 teaspoon Italian seasoning |
| Salt and pepper (, to taste) | |
| 6 g | 1 Tablespoon fresh chopped parsley (, optional) |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Lauren, I have to say that I love many of your recipes. However, I have to ask, Is this a recipe from your recent trip to Italy? As a classically trained Italian chef, I would never consider adding Italian seasoning or garlic to my Fettuccini Alfredo. Also,” — a cook, 3.0★
“Well this IS America you whiny ball of misery. People adapt and create different versions of well known international dishes all the time. Get over it, get over yourself and let people enjoy things. This recipe was delicious. Thanks so much for taking the time” — a cook, 5.0★