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Fettuccine Alfredo with Mascarpone Cream Recipe

3.7 stars - based on 3 votes
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This recipe for Fettuccine Alfredo with Mascarpone Cream is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 slices bacon, cut into 1/4-inch pieces
2 tbsp. butter
2 tbsp. olive oil
2/3 cup whipping cream
1/2 cup chicken broth
1/2 cup mascarpone cheese
3/4 lb. fresh fettuccine
1/3 cup grated Parmesan cheese
1 tsp. freshly ground pepper
1 tbsp. fresh parsley, chopped (optional)

Heat salted water in a large stock pot. Meanwhile, in another large stock pot, cook bacon, stirring often, until brown and crisp, about 5 minutes. Pour off excess fat; add butter and olive oil. When partially melted, add cream and chicken broth; heat to a boil. Spoon in the mascarpone cheese and whisk until the sauce is warm and creamy, about 1 minute. Cover to keep warm; set aside. Add the pasta to the boiling water, cooking until al dente. Drain the pasta, saving 1/4 cup of the pasta water. Add the pasta to the sauce. Stir in the Parmesan cheese, pepper and parsley. Toss well, adding the pasta water a little at a time, to help pasta and sauce blend together. Transfer the pasta onto a platter and garnish with extra parsley

Personal Notes:
Personal Notes:
I found this recipe in the newspaper many years ago. It was created by Wolfgang Puck to serve at his do I believe that he would give out his sacred Fettuccine "Wolfredo" recipe...hmm, I wish! But I have made this recipe many times and it really is amazing. When people ask me what is in the sauce, they can't believe it is mascarpone cheese. Give it a try, I know you will love it!




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