Alfredo is an excellent match for cheese tortellini, butternut squash ravioli, vegetable agnolotti and other stuffed pastas. This baked manicotti with Alfredo is a favorite too. Make Alfredo pizza.

Bring a large pot of water to a boil. Add 1 tablespoon salt. In a 4-quart saucepan, add 1 cup heavy cream, the butter and a pinch of salt and bring to a very light simmer over medium-low to low ...

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a ...

For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook. Meanwhile, in a large saute pan, heat the olive oil over medium heat.

Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper.

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, combine the heavy cream and butter in a large ...

Bring a large pot of salted water to boil. Put the butter and cheese in a large bowl and set aside. Add the fettuccine to the boiling water and cook, stirring occasionally, according to the ...

Alfredo Sauce: 1 pint heavy cream. 1/2 cup (1 stick) unsalted butter, softened. 1 cup freshly grated Parmigiano-Reggiano. Freshly cracked black pepper. Chopped fresh flat-leaf parsley, for garnish.

Cook the fettuccine in a large pot of salted water according to the package instructions. Drain, reserving 1 cup of the cooking liquid. Return the pasta to the pot.