l Ain’t Afraid of No Fetticcune Alfredo

“Fetticcune Alfredo is macaroni and cheese for adults” – Mitch Hedberg

One night, my mom and I were intensely hungry and looking through our menu drawer – a drawer dedicated to mostly duplicates of the same restaurant menus – in hopes of finding something local to eat. I had been craving Fetticcune Alfredo, but was always so hesitant to make my own sauce. Well, everything in my area seems to be the same (pizza, pizza and oh yeah, more pizza) and consistently mediocre, so on a whim, I decided to make my own Asiago and Parmesan Alfredo sauce with what we had stocked in our kitchen at the current moment. Being that I am “still in my eating phase of my own to do of ‘eat, eat, love'”, I have accepted the fact that the only way I was going to (and still am going to) gain weight is to carb load. Doesn’t sound too shabby now does it? Having to eat a ton of carbohydrates in order to get back to a more stable, and healthy, weight. Easier said than done, sadly. This recipe, simple and quick to prepare and make, will definitely be fun to adapt into a healthier version. In the meantime, please let me share the few cook-friendly steps it took to prepare a dish my mother and father both truly appreciated and loved!

Although I did not use any specific measurements while making it, I will offer what I feel would be practical for this recipe and one may adapt it to fit their tastes and preferences.

This sauce is as easy as, well, making Kraft macaroni and cheese. And it’s homemade. From my experience, the best and most pleasant things are usually homemade 🙂

Fetticcune Alfredo with Peas

Preparation time: 5-10 minutes

Cook time: 10-15 minutes

Total: 15-25+ minutes


1 pound (one box) of Fetticcune pasta

2 tablespoons (1/4 stick) salted butter or margarine

1 to 2 cloves of garlic, finely chopped

1/4 cup white wine (Sauvignon Blanc)

1 cup half-and-half

1 cup (or more) heavy cream

Pinch of nutmeg (optional)

Dash of low sodium salt (completely optional)

Dash of organic ground black pepper

1/3 cup or more Asiago cheese, grated

1/3 cup or more Parmesan cheese, grated

LeSeur peas (canned) (fresh works as well, but all up to preference or what you have in the pantry)


1. Cook fetticcune (or your choice of pasta) according to boxed directions. This can be done at the same time while making the sauce to ensure that the pasta will be cooked and ready to toss in the completed sauce.

2. Meanwhile, melt butter in a large saucepan over medium to low heat. Add garlic.

3. Once garlic has browned a bit (be careful not to burn it), add the white wine. Allow it to cook for less than one minute.

4. Add half-and-half and heavy cream. Let it come to a boil. (Can cover sauce pan to speed up the process).

5. Add nutmeg, salt (if desired) and black pepper.

6. Add grated Asiago and Parmesan cheeses. Mix or whisk until sauce is smooth. If necessary, add a bit more cream to thicken sauce.


7. Add peas and allow them to get warm in the sauce.


8. Toss fetticcune pasta in sauce.



9. Sprinkle with Parmesan cheese and cracked black pepper to finish, if desired.



The end resulting sauce could have been a little thicker, so my suggestion would be to add a bit more heavy cream and to not let the tossed pasta to sit on the stove for too long or else the sauce will begin to evaporate.

Adaptations: Next time I will try it with whole wheat Fetticcune.


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