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Fettuccine Alfredo My Way

Fettuccine Alfredo My Way

A simple, kid-friendly version of the classic favorite. Try it with the optional ham and peas for more of an all-in-one meal for the entire family.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


  • 1 pound fettuccine, tagliatelle, or other wide ribbon noodles
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces pancetta or small diced smoked cured ham (optional)
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 cups heavy cream
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 cup green peas, defrosted if frozen (optional)
  • 1 cup grated Parmesan cheese


  • Bring a large pot of water to a boil.

  • Add the pasta and 1 tablespoon of salt. Return to a boil and cook the pasta until al dente, stirring occasionally to prevent the noodles from sticking, about 9 to 10 minutes.

  • Meanwhile, melt the butter and heat the oil in a large skillet over medium heat.

  • Add the pancetta or ham, if desired, and cook, stirring, for 3 minutes, or until the fat has mostly rendered from the pancetta.

  • Add the onion and cook, stirring, for 2 minutes.

  • Add the garlic, and cook, stirring, for 30 seconds.

  • Add the heavy cream and bring to a boil. Cook until the volume is reduced by half, about 5 minutes. If desired, add the peas. Add the teaspoon of salt and the pepper, and stir well.

  • Using oven mitts or pot holders, drain the pasta in a colander set in the sink and place the pasta in a large bowl.

  • Pour the sauce over the pasta. Add the cheese and toss to coat.

    Serve immediately.