• Fettuccini Alfredo Recipe #1
  • 2 1/2 cups heavy cream
  • 13 tablespoons salted butter
  • 1/2 cup fresh lemon juice
  • 2 cups freshly grated Parmegiano cheese
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons freshly chopped parsley
  • 1 1/2 pounds cooked fettuccini
  • Pinch red pepper flakes
  • Fettuccini Alfredo Recipe #2
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 14 tablespoons of salted butter (one tablespoon for shallots and garlic)
  • 1/2 cup dry white wine
  • Pinch of red pepper flakes
  • 2 1/2 cups heavy cream
  • 2 cups freshly grated Parmegiano cheese
  • 2 tablespoons freshly chopped parsley


After several months (Sorry, Corbin!) we finally had our favorite cashier over to make homemade pasta with us.



There is nothing like making homemade pasta especially when making it with family and friends. Just look at that face! Corbin was so proud of himself and I was so happy.



You can also make this alfredo sauce with my homemade gnocchi.


We enjoy two types of fettuccini alfredo. One is a bright lemony recipe from Giada DeLaurentis.


Fettuccini Alfredo #1



Here’s what you need:



I love Giada De Laurentis’ recipe for alfredo. It uses a good amount of lemon juice and zest.


In a large saucepan add 2 cups of heavy cream, lemon juice and butter. Melt the butter into the cream over low heat. Keep the heat on low becaseu the lemon juice will curdle the cream if the heat is too high.

Now add your freshly grated Parmegiano cheese, lemon zest and freshly chopped Italian parsley. Heat through add cooked fettuccini and the extra 1/2 cup of heavy cream. Cook for two minutes more until the sauce thickens a bit. Keep in mind that the sauce will thicken in the serving platter.


So we had a great evening with a friend.


Celebrating Donovan’s 21st Birthday!



This week we also learned that another friend was celebrating his 21st birthday so we invited Donovan over for a special birthday dinner. We asked Donovan what his favorite meal was. Can you guess what he said?

Yes-sirree! Fettuccini Alfredo!


Alex and I, having just enjoyed fettuccini two days before, decided to make our second alfredo recipe.


Fettuccini Alfredo #2


This second alfredo recipe happens to be my son Alex’s favorite. I substitute a dry white wine for lemon juice and saute minced shallot and garlic in a little butter.

In both cases though I always grate a good quality Parmesan cheese. I never buy the stuff in the container.

It’s so easy to grate your own and BJ’s Wholesale Club always carries a very good quality Parmigiano Reggiano wedge.

Another reason I like to buy wedges of Parmigiano cheese is for the rind.

It is the perfect addition to a homemade marinara sauce. Let it melt away in your sauces and soups and then remove the rest of it before you serve. I usually place the rinds in a freezer bag and freeze them until I’m ready to use them.



Use the tip of a knife to break up your wedge.



Use your food processor with the blade to make this extra simple and fast.



Pulse away and that’s it!


Fettuccini Alfredo #2




In a large saucepan over medium heat sauce minced shallots and garlic in butter. Add your cream, white wine, butter, Parmegiano cheese. Stir over low to medium heat until the butter and cheese have melted. Add your cooked fettuccini and let thicken just a bit. Remember that the sauce will thicken as it sits. Add freshly chopped parsley and enjoy!

I hope you enjoy these recipes as much as we do!


Happy Birthday, sweetie! We were honored to share your special day with you!


xo Elise and family