Easy Fettucini Alfredo Sauce


Chicken “Fettucine” Alfredo

I love pasta, especially when it’s covered in Alfredo sauce.  Before I learned how to make Alfredo sauce I would buy the pre-made jarred Alfredo sauce.  It never tasted right to me.  It lacked the creamy, cheesiness that restaurant Alfredo has.  At first I thought it must be difficult to make because why else do they charge so much for a plate or bowl of pasta with a sauce? $12 at Olive Garden for this dish. Yikes that would be $72 just for a family of 6 for the meal.  Add in drinks and tip and this is $100 for this meal.  Ok so maybe it’s expensive to make?

I found neither to be the case and most people have all these ingredients as a staple, well except maybe the heavy cream.

I know of two ways to make this sauce.  One is quite easy and the other is just a little complicated but still not difficult.  I am going to show you the easier way and then tell you the other way.  I like the simple version taste and it has less cholesterol this way.  though this by NO MEANS is meal friendly to the scale and once again it’s one of those meals that will make your doctor cry.

What you will need:


  • Sauce pan
  • Large spoon for stirring
  • 2 cups Heavy Whipping Cream
  • 1/2 cup of Butter (salted is best)
  • 3 cups of Fresh Parmesan Cheese
  • 1 tspns of jarred crushed garlic
  • Coarse Pepper and salt (to taste)
  • Fresh Parsley (optional)

Place butter in sauce pan to melt over medium low heat.


Once butter is melted slowly add in the heavy cream and stir.


Once mixed well, add in the garlic and then reduce heat and simmer for about 5 minutes.  Stir occasionally.  Then add in the Parmesan cheese and mix well.


Continue simmering and stirring until all the cheese is melted.  Season with salt and pepper to taste.


Pour on top of fettucine cooked pasta (or whatever type of pasta you have on hand) and serve.


When I made this I also added some parmesan crusted chicken I had leftover from some Panini sandwiches. I also didn’t have fettucine noodles so I used regular spaghetti noodles.  For a complete meal serve with a salad and side of bread.  I like to serve with crustini bread.


Ok. so now for the slightly harder version.  Follow everything above except where you pour the sauce over the pasta.  Turn the heat off the sauce and separate 6 egg yolks.  Add in about 1/3 cup of the sauce to the yolks and whip.  Add the cream and egg mixture back to the remaining cream mixture and whip.  Turn heat back on low and continue to stir until sauce thickens.

See not difficult but you must be careful to not cook the yolks when adding the sauce and mixing and then when adding back to the sauce.  And it’s not expensive ingredients either.  This makes enough sauce to feed my family of 6.  You can cut it in half for a smaller family.  I have not tried freezing the sauce so I do not know if it will freeze well for later use.

I hope you try this and enjoy this easy and inexpensive dinner.



Making Hollandaise sauce

As I promised this morning, I have included a how to make Hollandaise Sauce.  I apologize for the lack of step by step pictures.  I needed a 2nd set of hands during the process to take pictures.  I hope the pictures I did take plus my directions are clear enough for you to follow.  If not, please ask.  These are NOT diet or heart friendly and these will make your doctor cry.  They are loaded with fat and cholesterol but they are quite sophisticated and you are required to eat with your little pinky sticking out – LOL.  Seriously though, these go great with Mimosas!  and your family and friends will bow at your feet if you serve them this.  You will be a cooking god to them! 🙂

What you need:

  • 2 sticks of butter
  • 3 eggs
  • 2 tablespoons of lemon juice
  • Optional – Cayenne Pepper
  • Blender

Crack each egg and separate yolks.  Place yolks in blender.


Place sticks of butter in a small saucepan and melt.


While butter is melting turn on blender on low and break up egg yolks.  Once butter is melted, turn bender back on low and slowly pour hot butter into blender (make sure you keep the blender going).  Once all the butter is added, add the lemon juice and the optional cayenne pepper.  You can add quite a bit of cayenne before it will heat up the taste, so don’t be shy with it.   If while you are blending the sauce seems too thick, just add a little more lemon juice to it.

Any there you go, Hollandaise Sauce!  Sorry I forgot to take a picture of it as I was working hard at getting the other items together for Eggs Benedict and steamed asparagus.  You will see the sauce in the completed meal below.

So as I said, I was making Eggs Benedict.  What you will need for this:

  • Poached Egg(s)
  • Hollandaise Sauce
  • English Muffin(s)
  • Canadian Bacon

Now the hardest part to making Eggs Benedict is getting the timing right.  Turn oven broiler on low.  Place 1/2 of an English muffin and the Canadian Bacon (its an international meal  hahaha) on a sheet pan.  Lightly butter English Muffins and place under broiler to lightly toast the muffins.


Remember that if you are making more than 1 or 2 of these you can put the poached eggs in cold water and then dip back into the hot water using a slotted spoon or skimmer for a few seconds to warm eggs back up.  Place muffins on a plate, and then the Canadian bacon, and then the poached egg.  Top with the Hollandaise sauce.  I like to serve with steamed asparagus topped with Hollandaise sauce too.  Here is the finished product.  Sorry for the picture.  I didn’t realize I cut off the top part of the picture.  Hopefully, I’ll get better and I can get a better way of taking pictures.  I hope you try making these!  Bon Appetite!