“Another favorite at my house growing-up, this super easy fettucine alfredo recipe is quick and delicious. I wrote the recipe in the classic-fashion from my Mom's cookbook (which, I may add, had it listed in my Dad's handwriting as "Fettucine-BarbFredo" after them, which was just too cute not to mention here); however, you can add different veggies and cheeses or make it with different kinds of meat to suit your own tastes-- it's very versatile, and can easily be doubled for a big crowd or when you want to ensure that there's plenty of leftovers.”

Ingredients Nutrition

  • 12 ounces fettuccine (regular or whole grain noodles)
  • 12 cup softened butter
  • 12 cup grated parmesan cheese (or a parmesan-romano mixture)
  • 12 cup heavy whipping cream
  • 2 tablespoons butter or 2 tablespoons nonstick cooking spray
  • 12 lb cooked ham (we've always used the lunchmeat kind, but the absolute orignal recipe says to use prosciutto)
  • 1 (8 ounce) jar mushrooms
  • to taste salt and pepper


  1. Cook the noodles according to package directions.
  2. While the noodles cook, combine the softened (NOT melted) butter, parmesan and/or romano cheese, and heavy whipping cream (I've always had the best luck putting them all in a free-standing mixer and leaving it running on a low/stir setting while I do everything else.).
  3. Cube the ham. In a medium skillet, melt 2 tablespoons butter or spray with nonstick cooking spray; then, add the ham, allowing it to cook for about 5 minute on a low/medium heat setting.
  4. Add the mushrooms to the skillet with the ham, and salt and pepper to taste, allowing them to cook together for about 2 minute longer.
  5. When everything is finished, drain the noodles, and put them back in the pot (removed from heat); then, add the sauce, ham, and mushrooms.
  6. Serve immediately, and enjoy!

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