Toma Fettuccine Alfredo

Toma Fettuccine Alfredo

Download recipe for print

Toma Fettuccine Alfredo

Serves 4-6


1 pound Fettuccine

2 cups heavy cream

1 stick butter softened

2 cups shredded Point Reyes Toma, about 8 ounces

Salt and black pepper to taste

Chopped parsley, for garnish


In a large pot of water, cook Fettuccine according to package directions, until al dente.  Drain, reserving 2 cups pasta cooking liquid.


While pasta is cooking, In a a wide skillet, heat cream over low-medium heat. Add butter and whisk gently until melted.  Add shredded Toma, 1 cup at a time, stirring until melted after each addition.  Taste and season with salt & pepper.  Add cooked pasta, tossing it gently to coat in the sauce.  Add some pasta water, as needed, to loosen the sauce. 


Top with chopped fresh parsley.  Serve immediately.