Are you a pasta lover looking for new and exciting ways to enjoy the classic dish, Fettuccine Alfredo? Look no further! In this article, we’ll be sharing 20 mouth-watering recipes that put a creative twist on the traditional recipe. From garlic shrimp to lobster, and from spicy cajun to creamy vegan, there’s something for everyone.
Classic fettuccine alfredo with parmesan and butter is always a crowd pleaser, but why not try adding some succulent grilled chicken or crispy bacon to give it an extra boost? Or, if you’re looking for a vegetarian option, our broccoli and mushroom fettuccine alfredo recipe is sure to satisfy.
We’ll be diving into the world of creamy fettuccine alfredo recipes in more detail below. Whether you’re a seasoned chef or just starting out, these 20 delicious recipes are sure to inspire your next pasta dish.
Classic Fettuccine Alfredo with Parmesan and Butter
A timeless Italian dish that combines the richness of butter, cream, and Parmesan cheese with the simplicity of cooked pasta. This recipe yields a velvety smooth sauce and a satisfyingly creamy coating on the noodles.
Ingredients:
– 12 oz fettuccine pasta
– 6 tablespoons (84g) unsalted butter
– 3 tablespoons (45ml) heavy cream
– 1/2 cup (120g) grated Parmesan cheese, plus extra for serving
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, melt the butter over medium heat.
3. Add the heavy cream and bring to a simmer.
4. Remove from heat and stir in the Parmesan cheese until melted and smooth.
5. Add the cooked fettuccine pasta to the saucepan, tossing to combine with the Alfredo sauce. If needed, add some reserved pasta water to achieve desired consistency.
6. Season with salt and black pepper to taste.
7. Serve hot, topped with extra Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Garlic Shrimp Fettuccine Alfredo
This creamy pasta dish combines succulent garlic shrimp with rich fettuccine alfredo, perfect for a quick and indulgent weeknight meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 3 cloves of garlic, minced
– 8 oz fettuccine pasta
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. In a separate saucepan, combine heavy cream and Parmesan cheese. Heat over low heat, whisking constantly, until smooth and creamy.
5. Combine cooked fettuccine, reserved pasta water, and garlic shrimp in the skillet. Pour alfredo sauce over top and toss to coat.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Chicken and Mushroom Fettuccine Alfredo
A rich and satisfying pasta dish that combines the flavors of chicken, mushrooms, and Parmesan cheese with a velvety Alfredo sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1/4 cup unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 12 ounces fettuccine pasta
Instructions:
1. Cook fettuccine according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat.
3. Reduce heat to medium; add mushrooms and garlic. Cook until mushrooms release their moisture and start to brown, about 4-5 minutes.
4. Stir in cream, Parmesan cheese, mustard, salt, and pepper. Bring mixture to a simmer; cook for 2-3 minutes or until slightly thickened.
5. Add cooked fettuccine to the skillet; toss with Alfredo sauce until well coated. Serve immediately.
Cooking Time: 20-25 minutes
Broccoli and Bacon Fettuccine Alfredo
A rich and satisfying pasta dish that combines the flavors of crispy bacon, tender broccoli, and a velvety Alfredo sauce.
Ingredients:
– 12 oz fettuccine pasta
– 6 slices of bacon, diced
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup unsalted butter
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add minced garlic and broccoli florets to the same skillet. Cook for 3-4 minutes or until broccoli is tender.
4. In a separate saucepan, melt butter over medium heat. Whisk in heavy cream and Parmesan cheese. Bring to a simmer and cook for 2-3 minutes or until smooth.
5. Combine cooked pasta, bacon, and broccoli mixture with the Alfredo sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Cajun Fettuccine Alfredo
Spicy Cajun Fettuccine Alfredo: A twist on the classic Italian dish, this recipe combines the creaminess of fettuccine alfredo with the bold flavors of cajun cuisine.
Ingredients:
– 12 oz fettuccine pasta
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon Cajun seasoning
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add heavy cream and bring to a simmer.
3. Reduce heat to low and let sauce simmer for 5-7 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted and smooth.
5. Add Cajun seasoning and paprika; stir to combine. Season with salt and pepper to taste.
6. Add cooked fettuccine pasta to the skillet and toss to coat with the spicy sauce.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Sun-Dried Tomato and Spinach Fettuccine Alfredo
Elevate your pasta game with this creamy, flavorful dish that combines the richness of Alfredo sauce with the brightness of sun-dried tomatoes and wilted spinach.
Ingredients:
– 12 oz fettuccine
– 2 cups sun-dried tomatoes, packed in oil and chopped
– 2 cups fresh spinach leaves
– 1/2 cup (1 stick) unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add sun-dried tomatoes and cook for an additional 2 minutes, stirring occasionally.
4. Stir in heavy cream and bring to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Add cooked fettuccine to the skillet, tossing to combine. If needed, add reserved pasta water to achieve desired creaminess.
7. Wilt spinach leaves into the sauce by adding them towards the end of cooking time.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Lobster Fettuccine Alfredo with White Wine Sauce
Elevate your pasta game with this decadent Lobster Fettuccine Alfredo recipe featuring a rich White Wine Sauce.
Ingredients:
– 12 oz fettuccine pasta
– 1 lb lobster meat, diced
– 2 tbsp (30g) unsalted butter
– 3 cloves garlic, minced
– 1 cup white wine (dry)
– 1 cup heavy cream
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add white wine and bring to a simmer. Reduce by half, stirring occasionally.
4. Add heavy cream and mustard. Stir until smooth. Season with salt and pepper to taste.
5. Add lobster meat to the saucepan and stir until coated.
6. Combine cooked fettuccine, reserved pasta water, and lobster-cream mixture. Toss until well combined.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Vegetable Medley Fettuccine Alfredo
A rich and creamy pasta dish packed with sautéed vegetables and a hint of garlic, perfect for a quick weeknight dinner.
Ingredients:
– 8 oz fettuccine pasta
– 2 cups mixed vegetables (bell peppers, zucchini, mushrooms, broccoli)
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions. Drain and set aside.
2. In a large skillet, sauté mixed vegetables and garlic in a little oil until tender.
3. Add heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
5. Combine cooked pasta, vegetable medley, and Alfredo sauce. Toss until well coated.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Creamy Vegan Fettuccine Alfredo with Cashew Sauce
Elevate your pasta game with this rich and creamy vegan take on the classic fettuccine alfredo, featuring a silky cashew-based sauce.
Ingredients:
– 8 oz fettuccine noodles
– 1 cup cashews
– 2 cups water
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1/4 cup nutritional yeast
Instructions:
1. Cook fettuccine noodles according to package instructions. Drain and set aside.
2. Soak cashews in water for at least 4 hours or overnight. Drain and rinse.
3. In a blender, combine soaked cashews, lemon juice, salt, black pepper, garlic, and nutritional yeast. Blend until smooth and creamy.
4. Cook the blended sauce over medium heat, whisking constantly, until it thickens slightly (about 5-7 minutes).
5. Toss cooked fettuccine noodles with the creamy sauce and serve immediately.
Cooking Time: 15-20 minutes
Pesto Fettuccine Alfredo with Grilled Chicken
Elevate your pasta game with this creamy and flavorful dish that combines the richness of fettuccine alfredo with the brightness of pesto and the smokiness of grilled chicken.
Ingredients:
– 8 oz fettuccine
– 1/4 cup unsalted butter
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 2 tbsp pesto
– 1 lb boneless chicken breasts
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper, then cook for 5-7 minutes per side or until cooked through. Let rest.
2. Cook fettuccine according to package instructions. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
4. Sprinkle flour and whisk to combine. Slowly add heavy cream, whisking continuously until smooth.
5. Bring mixture to a simmer and cook for 2-3 minutes or until thickened. Remove from heat and stir in Parmesan cheese and pesto.
6. Combine cooked fettuccine with the sauce and toss to coat. Slice grilled chicken and serve on top of pasta.
Cooking Time: 15-20 minutes
Truffle Oil Fettuccine Alfredo with Wild Mushrooms
Elevate your pasta game with this decadent and earthy dish, featuring the rich flavors of truffle oil and wild mushrooms.
Ingredients:
– 12 oz fettuccine
– 2 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 1 1/2 cups heavy cream
– 1 tsp Dijon mustard
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp truffle oil
– 1 cup wild mushrooms (such as shiitake or cremini), sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
3. Gradually add heavy cream, whisking continuously. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
4. Stir in Dijon mustard, salt, and black pepper.
5. Add truffle oil and stir to combine.
6. Add cooked fettuccine and toss with sauce, adding reserved pasta water as needed to achieve desired consistency.
7. Toss in sliced wild mushrooms.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Bacon and Pea Fettuccine Alfredo
Elevate your pasta game with this rich and satisfying dish that combines the savory flavors of bacon, peas, and Parmesan cheese. This recipe is perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 oz fettuccine
– 6 slices of bacon, diced
– 1 cup frozen peas
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook bacon over medium heat until crispy. Remove from heat and set aside.
3. Add garlic and peas to the same skillet. Cook for 2-3 minutes or until peas are tender.
4. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
6. Combine cooked fettuccine, bacon, and pea mixture. Toss until pasta is well coated.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Roasted Garlic and Herb Fettuccine Alfredo
Elevate your pasta game with this creamy, aromatic recipe that combines roasted garlic and fresh herbs with the classic comfort of fettuccine alfredo.
Ingredients:
– 12 oz fettuccine
– 3 cloves of garlic, peeled and roasted (see roasting instructions below)
– 1/4 cup unsalted butter
– 2 tablespoons all-purpose flour
– 1 1/2 cups heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
Roasting Garlic:
Preheat oven to 400°F (200°C). Wrap garlic cloves in foil, drizzle with olive oil, and roast for 30-40 minutes or until tender.
Instructions:
1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add roasted garlic and sauté for 1 minute.
3. Sprinkle flour and whisk to combine. Cook for 1-2 minutes.
4. Gradually add heavy cream, whisking constantly. Bring mixture to a simmer and cook for 5 minutes or until thickened.
5. Stir in Parmesan cheese until melted. Add cooked fettuccine, parsley, salt, and pepper. Toss to combine.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Jalapeño and Cheddar Fettuccine Alfredo
Elevate your fettuccine game with this creamy, cheesy, and spicy recipe that combines the richness of Alfredo sauce with the bold flavors of jalapeños and cheddar.
Ingredients:
– 1 pound fettuccine
– 2 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup grated cheddar cheese
– 1-2 jalapeños, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add flour and whisk together to make a roux, cooking for 1-2 minutes.
3. Gradually add heavy cream, whisking constantly. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
4. Remove from heat and stir in Parmesan and cheddar cheese until melted. Add chopped jalapeños and season with salt and pepper.
5. Combine cooked fettuccine and Alfredo sauce. Serve hot, garnished with additional chopped jalapeños if desired.
Cooking Time: 15-20 minutes
Smoked Salmon Fettuccine Alfredo with Dill
This elegant pasta dish combines the rich flavors of smoked salmon and creamy Alfredo sauce with a burst of fresh dill. Perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 8 oz fettuccine
– 1/2 cup (1 stick) unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 tbsp Dijon mustard
– 1 tsp lemon zest
– Salt and pepper to taste
– 6 oz smoked salmon, flaked
– Fresh dill, chopped (for garnish)
Instructions:
1. Cook fettuccine according to package instructions. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Whisk in heavy cream, Parmesan cheese, Dijon mustard, and lemon zest. Bring to a simmer.
4. Reduce heat to low and add smoked salmon. Stir until heated through.
5. Combine cooked fettuccine, sauce mixture, and reserved pasta water. Toss until well coated.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh dill and serve.
Cooking Time: 15-20 minutes
Artichoke and Lemon Fettuccine Alfredo
This creamy pasta dish combines the bright flavors of lemon and artichoke with the richness of fettuccine alfredo. A perfect blend of tangy and rich, this recipe is sure to become a new favorite.
Ingredients:
– 1 pound fettuccine
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 2 lemons, juiced
– 1 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add artichoke hearts, lemon juice, and Parmesan cheese. Stir until well combined.
4. Pour in heavy cream and stir until sauce thickens slightly. Season with salt and pepper to taste.
5. Add cooked fettuccine to the skillet, tossing to combine. If necessary, add some reserved pasta water to achieve desired consistency.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Cajun Chicken Fettuccine Alfredo
This recipe combines the creamy richness of fettuccine alfredo with the bold flavors of Cajun cuisine, featuring spicy chicken and a hint of cayenne pepper. Perfect for those who like a little heat in their pasta dishes!
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 tsp Cajun seasoning
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 cup fettuccine pasta
– 2 tbsp unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add Cajun seasoning, paprika, and cayenne pepper. Cook for 1 minute, stirring constantly.
4. Add heavy cream and bring to a simmer. Reduce heat to low and let cook for 2-3 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted. Add cooked chicken back into the sauce and stir to combine.
6. Combine cooked fettuccine with the chicken-alfredo mixture. Season with salt and pepper, to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Caramelized Onion and Gruyère Fettuccine Alfredo
Caramelized Onion and Gruyère Fettuccine Alfredo Recipe
A rich and creamy pasta dish that combines the sweetness of caramelized onions with the nutty flavor of Gruyère cheese.
Ingredients:
• 8 oz fettuccine
• 2 large yellow onions, thinly sliced
• 2 tbsp butter
• 1 cup grated Gruyère
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions until al dente. Reserve.
2. In a large skillet, melt butter over medium-low heat. Add sliced onions and cook for 30-40 minutes, stirring occasionally, until caramelized and golden brown.
3. In a separate saucepan, combine heavy cream and Dijon mustard. Bring to a simmer and cook for 5 minutes or until slightly thickened.
4. Add Gruyère to the cream mixture and stir until melted and smooth. Season with salt and pepper to taste.
5. Combine cooked fettuccine, caramelized onions, and creamy Gruyère sauce in a large serving dish. Toss to combine.
6. Garnish with chopped parsley if desired.
Cooking Time: 45 minutes
Roasted Red Pepper Fettuccine Alfredo
Roasted Red Pepper Fettuccine Alfredo: A creamy, flavorful pasta dish featuring roasted red peppers and a rich Alfredo sauce.
– 12 oz fettuccine pasta
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
1. Preheat oven to 425°F (220°C). Roast red bell peppers for 30-40 minutes, or until charred and blistered.
2. Remove peppers from oven and let cool. Peel off skin, discarding it, and chop into strips.
3. Cook fettuccine pasta according to package instructions. Drain and set aside.
4. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
5. Add heavy cream and Parmesan cheese. Stir until smooth and creamy. Season with salt and pepper to taste.
6. Combine cooked fettuccine, roasted red peppers, and Alfredo sauce. Toss to coat.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Herbed Goat Cheese Fettuccine Alfredo
Elevate your pasta game with this creamy and flavorful recipe that combines the richness of goat cheese with the brightness of fresh herbs. Perfect for a special occasion or a cozy night in, this dish is sure to impress.
Ingredients:
– 12 oz fettuccine
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup goat cheese, crumbled
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh chives
– Salt and pepper to taste
– 1 cup heavy cream
Instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Stir in goat cheese, parsley, chives, salt, and pepper until smooth.
4. Pour in heavy cream and stir until sauce thickens slightly.
5. Combine cooked fettuccine with the goat cheese sauce. Toss to coat.
6. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in a creamy pasta lover’s dream! This collection of 20 recipes for fettuccine alfredo features classic and innovative twists, from garlic shrimp and chicken mushroom to vegan cashew cream and truffle oil. Whether you’re a meat-lover or prefer plant-based options, there’s something for everyone. Treat your taste buds with rich and velvety sauces, savory meats, and fresh vegetables all wrapped up in a delicious fettuccine package.
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