Fettucini Alfredo



  • 1 pound of linguine (I like that better than fettuccine and it’s cheaper) You can also substitute with spaghetti, if you want.
  • 1 8oz block package of light cream cheese (regular makes it too heavy, fat free won’t melt right)
  • 1 stick of butter or margarine
  • 3/4 cup of milk
  • 3/4 cup grated Romano cheese
  • 1/2 tsp chopped garlic (the kind that comes in a jar)
  • dried parsley (enough to make it look lightly speckled)


  1. Chop up the block of cream cheese and the stick of butter and place in a medium to small saucepan. Add the milk, garlic, parsley, and grated cheese.
  2. Cook over a very low flame, stirring constantly, till all ingredients are thoroughly melted, blended, and smooth. Remove from flame. (it may get thick & clumpy as it cools…don’t worry about it)
  3. Cook linguine according to package directions and drain.
  4. Add the sauce and stir till linguine is thoroughly coated.
  5. Serve immediately.

Reheat leftovers in the microwave. Add a little milk and heat 1 minute at a time, stirring in between, so it doesn’t fry.

You can add things like a can of mushrooms (drained), cooked broccoli, cooked shrimp, etc., to the sauce when it’s done cooking, to give it a little more pizazz.

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