Thick and Creamy Fettuccine Alfredo

Fettuccine Alfredo

I have been making Fettuccine Alfredo ever since we were married, but have always been frustrated with how thin my sauce was.  It tasted great, but just wasn’t the right consistency for me.  The last few years I have tried different recipes, but the ones I tried came out very similar to mine.  So last week I tried a new one, and it was absolutely perfect!  It was thick and creamy and rich just the way I wanted it to be.  I’m pretty sure this will make the final cuts of my favorite recipes for 2015, and it is only the first recipe I tried this year.  If you like alfredo sauce, you will love this one!

Fettuccini Alfredo

The sauce is very simple to make, and can be made fairly quickly.  It is not as quick as pouring it out of a jar, but the results are a 1000 times better.  Originally, I was a little hesitant to try it, as I noticed the recipe called for eggs.  I was afraid it would have an eggy taste, but you would never know they are even in there.  They are just there to help achieve the thickness that makes this sauce so wonderful.

Fettuccine Alfredo

When we were eating this for the first time, I was just oohing and ahhing at how good it was.  Then I turned to my husband and said, “It’s too bad we can never eat this again.”  I said that because it is so high in fat and calories.  I really didn’t mean that.  I know I will be making it over and over again.  It is definitely one of those recipes you can’t make every week if you want to be healthy, though.  But for special occasions or company coming over, this would be perfect.  I’m thinking that there has got to be some kind of holiday coming up soon so that we can eat it again.  Maybe Sir Walter Raleigh landing day? Such a huge event has to be celebrated with special foods!:)

Thick and Creamy Fettuccine Alfredo

  • Servings: 4-6
  • Difficulty: easy
  • Print

  • 1 1/2 c heavy cream
  • 1 1/2 c whole milk
  • 3 large egg yolks
  • 2 tsp. cornstarch
  • 1/4 to 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. salt
  • 2 oz. freshly, finely grated Parmesan Cheese (1/2 cup)
  • 2 oz. freshly, finely grated Romano Cheese (1/2 c), plus more for serving
  • 2 oz. freshly, finely grated Mozzarella Cheese (1/2 cup)
  • freshly cracked black pepper, to taste
  • chopped fresh parsley, for garnish (optional)
  • 1 lb. fettuccine pasta, uncooked
  1. Cook pasta according to directions listed on package, scoop out and reserve 1/4 cup pasta water into a small bowl before draining.
  2. In a large saucepan, combine cream and milk.  Scoop out and reserve 1/4 cup cream mixture into a small mixing bowl.
  3. Scoop out and reserve another 1/4 cup cream mixture into a separate small mixing bowl.
  4. Bring cream mixture in saucepan to a simmer over medium heat (a gentle bubble just below boiling).  Reduce heat to medium low.
  5. Add 3 egg yolks to one of the small mixing bowls containing 1/4 cup cream mixture and stir egg yolks until very well blended, about 30 seconds.
  6. Add 2 tsp. cornstarch to separate small mixing bowl containing remaining 1/4 cup cream mixture and whisk mixture until well blended and smooth.
  7. Add 1/4 cup hot cream mixture from saucepan to egg yolk mixture and blend, then add 1/4 cup hot cream mixture to cornstarch mixture and blend.
  8. Pour both mixtures into hot cream mixture in saucepan.  Cook mixture over medium low heat for 3-4 minutes, stirring constantly until mixture has thickened and coats the back of a wooden spoon.
  9. Reduce heat to low and sprinkle in garlic powder, onion powder, salt, and finely grated cheeses.  Cook, stirring constantly until cheese has melted.  Thin sauce, if desired with pasta water that was reserved (I didn’t add any pasta water as I like the sauce thick).  If you want to thin the sauce, start with 2 Tbsp. and go from there until of desired consistency.
  10. Pour alfredo sauce over drained pasta and toss to evenly coat.  Plate and garnish with additional grated Romano cheese, optional chopped fresh parsley, and sprinkle with fresh cracked black pepper.  Serve immediately.
  11. Refrigerate any leftovers.

Recipe from Cook AZ I Do, originally found on Cooking Classy 





About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (
This entry was posted in Company, Italian, Main Dish, Pasta, Recipes and tagged , , , , , , , , . Bookmark the permalink.

23 Responses to Thick and Creamy Fettuccine Alfredo

  1. I’ve never made alfredo with eggs. I’m going to have to try soon though because this recipe looks absolutely divine! Yum!

  2. dear Shari- Your posts just keep getting better and better! I love your way of combining story with the specifics of the food. I love your photos too. GEEEeeeezzz, I just ate supper but your blog post on your Thick and Creamy Fettuccine Alfredo is making me so hungry. love to you and your family— Kathleen p.s. I should reply to your posts more often… Even though I receive lots of blog post notifications each day and hardly ever really pay attention to the new pieces, I almost always read yours! THANK YOU for them!

    • Shari says:

      Thank you so much, Kathleen! What a nice comment to wake up to today. I really appreciate your kind words and you taking the time to write. That means a lot. I hope you and your family are doing well!

  3. This is definitely a treat! Such a pretty dish. Perfectly thick and creamy.

  4. Teresa says:

    I think I’ll take that spoonful you’re holding in your hand! 🙂

  5. sarahgiebens says:

    Oh my, that looks so good!

  6. nancyc says:

    This looks so delicious!

  7. Lori Ridenour says:

    Yum! Yum! I love Fettuccine Alfredo and I can’t wait to try this recipe! Thank you Shari!

    • Shari says:

      Hi Lori! It is so fun to see you here. I didn’t know you love fettuccine alfredo. You’ll have to give it a try. I think you’ll like it. Thanks so much for your comment!

  8. Liz says:

    Happy New Year!
    I love the addition of eggs, although I’ve never tried that. The pasta looks very thick and creamy and I know it tastes so damn good. You should have saved me a platter! I wish you a happy and prosperous 2015. Best wishes!

    • Shari says:

      I wish I could have saved you a plate, Liz! It is so nice to see you. I hope your holidays were good. Thank you for the new year wishes, and I hope the same for you!

  9. Wow – this looks amazing! I’ve never tried an Alfredo sauce from scratch, so I’m keen to try this one.

    As an aside, I agree with your resolve to save this dish for only Special Days, such as national holidays, family occasions, and any day ending in a “Y” – ha ha!

  10. cheri says:

    Hi Shari, eggs must be the trick to have such a nice thick sauce, looks delicious!

  11. SImply damn comforting delicious!!!
    just perfect as moring supper boost..

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