Fettuccine Alfredo, despite being a pretty simple pasta ... and you may wish to have extra Parmesan on hand to top off the finished dish. Line a rimmed baking sheet with parchment paper and ...

You’ve just spent $30 on a restaurant pasta dish that left you thinking, “I could probably make this at home.” Well, guess ...

A weeknight friendly take on classic pasta Alfredo, this one-pot dish is studded with vibrant green asparagus, and done in about as long as it takes to boil the water for the fettuccine.

Chef Smith's go-to pasta dish may come as a surprise. When the Virginia-based chef craves a dose of Italian-style carbs, he ...

Ree's take on fettuccini alfredo is ready in just ... chicken Alfredo and a browned layer of cheese on top. Get Ree's Chicken Alfredo Stuffed Shells recipe. Chicken soup gets a new flavor profile ...

Eight tablespoons salted European-style butter (see headnote), sliced about ½ inch thick Six ounces Parmigiano-Reggiano cheese (without rind), cut into rough ½-inch chunks 16 to 18 ounces fresh ...

It doesn’t get much easier (or creamier) than this fettucine alfredo, ready in the time it takes to cook the pasta. Cook the pasta in a large pan of boiling salted water for 10-12 minutes ...

What is Alfredo sauce made of? Traditional Roman Alfredo is simply a combination of butter and Parmesan tossed with fresh fettuccine, but Americanized versions like this one contain cream as well ...