Fettuccine Alfredo, Irish-Style

Friday, January 8, 2016

This week we welcome back guest blogger, Christina Lane. Christina is the founder of the popular blog DessertForTwo.com. Her food writing and photography have been featured on popular websites including The Kitchn, Tasty Kitchen, Babble, Fine Cooking, Serious Eats, and the Huffington Post. A Texan by birth, Lane's desserts are a unique blend of Southern, Californian and Midwestern influences. She bakes and eats dessert daily.

Fettuccine Alfredo, Irish-style


My love of Fettuccine Alfredo started when I was a little girl. I don’t think there are many little kids who don’t love a bowl of creamy noodles. The comfort level in a bowl of warm noodles with a silky, rich sauce is almost untouchable.

If you’ve only ever had Fettuccine Alfredo at a restaurant, can I please urge you to make it at home, at least just once? I think you’ll find it is much easier than you expect. While a big pot of water comes to a boil, grab a small saucepan. In the saucepan, you will warm heavy cream, butter. Grate the cheese on the side in the meantime. Obviously, we’re using Kerrygold butter and Kerrygold Dubliner Cheese for our Irish-style version. Of all the Kerrygold cheeses, I find Dubliner to have a texture most similar to Parmesan, which is what is used traditionally in Fettuccine Alfredo. You could probably use any variety of Kerrygold cheese, and it would turn out delicious.

When the pasta is done, toss it in a bowl with the grated Dubliner cheese. Pour over the warm cream and butter. Toss, toss, toss. You just made the easiest, dreamiest Fettuccine Alfredo, Irish-style!

This recipe makes enough for just 2 bowls, but is easily scaled up. If you’re looking for a less decadent version, half and half is a good replacement for the heavy cream.

Another way to make this dish slightly less guilt-inducing is to stir in some frozen peas to the pasta before you drain it. A little veggie sneak always makes me feel less guilty. Other great options are fried mushrooms, asparagus tips, or broccoli florets.

Fettuccine Alfredo, Irish-style
Prep:  5 minutes
Cook:  15 minutes
Serves:  2
  • 6 ounces fettuccine noodles
  • 1 ½ cups grated Kerrygold Dubliner Cheese
  • ½ cup heavy cream
  • 3 tablespoons Kerrygold Unsalted Butter
  • Salt, to taste
  • Freshly ground black pepper, to taste

Bring a large pot of salted water to a boil to cook the pasta.

Meanwhile, grate the cheese and place it in a serving bowl.

In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.

Add the pasta to the boiling water and cook until al dente.

Drain the pasta (reserving some of the cooking water, just in case). 

Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.

Drizzle in the melted butter and cream mixture, and toss again.

Taste, and add salt, pepper, and additional pasta cooking water to taste.


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