Grammy's Kitchen · Alfredo Sauce · Traditional Fettuccine Alfredo
One of 36 alfredo sauce recipes we measured
from www.budgetbytes.com
12 cooks on www.budgetbytes.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| emulsifier | 111% | 43% |
| salt | 5% | 0% |
| aromatics | 5% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb. fettuccine pasta ($0.98*) |
| 113 g | 1 stick salted butter ($0.99) |
| 6 g | 1 tsp salt ($0.03) |
| 2 g | 1 tsp black pepper (ground, $0.17) |
| 6 g | 2 garlic cloves (finely minced, $0.16) |
| 79 g | 3/4 cup pasta water (reserved from the fettuccine, $0.00) |
| 125 g | 1 1/4 cup Parmesan cheese (grated & divided, $1.35**) |
| 3 g | 1/2 Tbsp fresh parsley (minced, $0.05) |
Method: 7 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks for the recipe! Just wanted to call this out for for anyone who likes to use chickpea / high-protein pasta, I took one for the team and made this using Barilla spaghetti noodles (made with chickpea flour) and it did not work well as a substitute in this” — a cook, 5.0★
“There used to be a different alfredo sauce recipe by Marion Kirkpatrick on this site that was supposed to be jarred and you used the grated parm in a cannister. I was hoping to find that again to make. Traditional alfredo can be some persnickety. Can you send ” — a cook, 3.0★