Fettuccine Alfredo from Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes (page 150) by Missy Robbins and Talia Baiocchi

  • 2-year Parmigiano Reggiano
  • 5-year Parmigiano Reggiano
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute this book's "Egg pasta dough" and "Fettuccine" instructions for commercial fettuccine pasta.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Egg pasta dough" and "Fettuccine" instructions for commercial fettuccine pasta.

  • Baxter850 on January 03, 2026

    Delicious. The most sophisticated Fetttucine Alfredo I’ve had. Not overly “saucy” which is a plus. Didn’t think we got a lot of a benefit out of the buffalo butter, but definitely go with the 2 yr and 5 yr parmesans.

  • rmardel on July 20, 2025

    I made this recipe using the book's egg pasta dough cut into the fettuccine shape. Excellent results.

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