Perfect Fettucine Alfredo Sauce

Fabio takes on the classic recipe and reveals his own secrets to making a perfect silky sauce.


  • This favorite buttery sauce finds origin in Rome. The Italian version relies on parmesan with butter, and the American version relies more heavily on cream. Fabio adds shrimp first to the butter to imbue it with great extra flavor.
  • Using milk lightens up calories from the cream yet still provides deep comfort in this recipes. DON'T STIR MILK INTO A HOT ROUX! For a luxurious, silky sauce, add the milk with the sauce pan off the fire. No lumps allowed.
  • Pasta (like fettucine) should be thicker with Alfredo Sauce. Thin noodles won't hold the sauce as well.
Alfredo sauce
Recipe by Fabio Viviani
Yields: 2 large servings

6 oz. large shrimp, U10
1 Tbsp., plus 3 Tbsp.butter
Salt and pepper to taste
2 Tbsp. all-purpose flour
3 cups milk, room temperature
¼ tsp. nutmeg
2 Tbsp. parmesan cheese
fettuccine pasta

Sauté shrimp in 1 Tbsp. of butter and season with salt and pepper until caramelized, set aside.
Add 3 Tbsp. butter to the pan and let it melt.
Add flour and stir with a whisk to make a roux.
Remove from heat and slowly add milk while stirring. Then return to the heat and bring to a boil.
Add nutmeg, salt and pepper and Parmesan.
Continue cooking, then add shrimp. Set aside.
Cook fettuccine in boiling water until almost al dente.
Remove from water and add to the sauce.
Let sit and thicken before serving.