Traditionally, fettuccine is the preferred pasta for Alfredo because its wide, flat shape holds onto the sauce beautifully.

Fresh fettuccine pasta is the star of the dish and will need just all-purpose flour and eggs. The chef in her cookbook Everday Pasta explained her family recipe: ...

Fettuccine Alfredo with Ham and Peas Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with ...

If using homemade or fresh pasta, cook only about 3 to 4 minutes, instead. Just before draining, reserve about 1 cup of hot, starchy cooking water. In a very large saucepan or skillet, heat over ...

The simple dish consisted of fresh fettuccine pasta and a two-ingredient, luxurious sauce of butter and parmesan cheese. This humble meal soon became a cherished restaurant staple in Alfredo’s Roman ...

Cook 1 lb. fresh or dry fettuccine or other long pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Step 2. Meanwhile, ...