Fettuccine in the Style of Alfredo: Fettuccine Alfredo

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This was my first time making homemade pasta...the cheese was wonderful, had an amazing aroma...and it was all delicious. I used heavy whipping cream instead of the pasta water...and added shrimp marinated in minced garlic and olive oil and a splash of white cooking wine. It was delicious and there were no leftovers! This recipe is a keeper and will be making it again!

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I've made complicated alfredos before, but wanted something quick. I didn't expect it to be so creamy, but how can you go wrong with butter and cheese? I did use about 1/2 cup cream instead of the cooking water and closer to 1 cup of cheese. Very good!

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My husband and I love this recipe, very easy to make. I put some grilled chicken. Next time I want to put basil or parsley.

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I was very hesitant that this recipe would be very good, given its very simplistic ingredients, but man was I wrong! This sauce is easily the best I've ever had, and I've tried a LOT of Fettuccines at many good restaurants.

The basic recipe is good, but admittedly I usually add just a bit of cream (about half a cup of half&half, and more cheese (just under 1 cup - this is just to make the sauce a little more of a sauce than a coating. I would also recommend to sticking with Reggiano vs. regular Parmesan, as regular parm. doesn't have nearly as much flavor, so the sauce might taste a little flat.

This recipe doesn't make much, but you don't need much, especially since the pasts shouldn't be sitting in an alfredo bath to begin with. It's extremely flavorful so a light coating does the pasta justice.

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I made this with elbows for my macaroni and cheese obsessed toddler, and I loved it as much as she did! I had tried making baked mac and cheese before, but she wasn't crazy about it. This was so easy and delicious, it was amazing. No more kraft mac n cheese or homemade variations with rouxs and cream. This is a keeper!

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I make fettucine all the time using the standard cream, butter and parmesan method and was curious to see how this one would turn out. Taking the cream out of the equation makes it a much simpler dish and more economical as well. The cream wasn't missed at all - the butter and parmesan more than compensated, and using the pasta water worked so well. I must add - Jamieson Clem loved it! Thanks for an excellent recipe...this will be my new method of making this old standby.

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This is the best recipe for fettuccine by far, and I will never buy this from a restaurant again when I can make a better fettuccine at home!! I never knew cooking could be so simplistic, and while Mario Batali is known for his complex but amazing rustic Italian cooking, this is simplistic, low-budget and AMAZING! Oh, I used heavy cream instead of pasta water as well, with amazing results! My girlfriend was amazed!

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I was REALLY skeptical about no cream in an alfredo-style dish. But this was easy and absolutely amazing. Of course.. anything with that much butter should be. It's great, comforting, and sinfully delicious!!

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i was surprised at how easy yet very good this turned out to be. i took the tip to use heavy cream instead of water and it turned out really good. i used more cheese and this made it much more creamy. everyone loved it!

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Classic and AUTHENTIC. Americans are used to alfredo SAUCE full of cream. Mario brings us back to the classic and authentic version of the dish...butter and cheese. Squisito!