Fettuccine Alfredo is a classic Italian pasta dish that typically consists of fettuccine noodles, butter, heavy cream, and grated Parmesan cheese. While it can be a delicious indulgence, it should be enjoyed in moderation as it is high in calories, fat, and sodium.

That being said, there are a few potential benefits to consuming Fettuccine Alfredo as part of a balanced diet:

  1. Provides energy: The carbohydrates in the pasta provide the body with energy, which can be beneficial for individuals who need a quick boost.

  2. Contains calcium: Parmesan cheese is a good source of calcium, which is important for strong bones and teeth.

  3. May enhance mood: Some studies have suggested that consuming dairy products like Parmesan cheese may help improve mood and reduce symptoms of depression.

However, it’s important to note that these potential benefits should be weighed against the dish’s high calorie and fat content. It’s best to enjoy Fettuccine Alfredo in moderation as part of a balanced diet.

To Die For Fettuccine Alfredo

Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 6 people
Calories 964 kcal


  • 1 Large pot You'll need a large pot to cook your pasta. Make sure it's big enough to hold all the pasta and water.
  • 2 Strainer You'll need a strainer to drain the water from your cooked pasta.
  • 3 Saute pan A saute pan is used to make the Alfredo sauce. It should be large enough to hold the sauce and the cooked pasta.
  • 4 Whisk You'll need a whisk to mix the ingredients together in the Alfredo sauce.
  • 5 Grate You'll need a grater to grate the Parmesan cheese.
  • 6 Wooden Spoon A wooden spoon is great for stirring the sauce and pasta. It won't scratch your pan like a metal spoon might.
  • 7 Chef's knife You'll need a sharp knife to cut the garlic and parsley.
  • 8 Measuring cups: You'll need measuring cups to measure out the cream, butter, and cheese.
  • 9 Cutting board You'll need a cutting board to chop your garlic and parsley.
  • 10 Pasta server or tongs You'll need a pasta server or tongs to transfer the cooked pasta from the pot to the saute pan.


  • 24 ounces dry fettuccine pasta
  • 1 cup butter
  • 3/4 pint heavy cream
  • salt and pepper to taste
  • 1 dash garlic salt
  • 3/4 cup  grated Romano cheese
  • 1/2 cup grated Parmesan cheese


  • Step1
    Heat a huge pot of gently salted water to the point of boiling. Add fettuccine and cook for 8 to 10 minutes or until still somewhat firm; channel.
  • Step 2
    Liquefy margarine into cream in a huge pan over low intensity; add salt, pepper, and garlic salt. Increment the intensity to medium; mix in ground Romano and Parmesan cheddar until liquefied and sauce has thickened.
  • Step 3
    Add cooked pasta to sauce and toss until thoroughly coated; serve immediately.