One of our camps toured Italy this week via their taste buds. On the last day, we made fettuccine pasta from scratch. Kids mixed and kneaded their dough. They rolled it out with manual pasta rollers, and finally, they cut their sheets of dough into the long fettuccuine strands. We discussed how Alfredo sauce is not truly a traditional Italian dish, but more of an American Italian creation. Our Kitchen House version is rich, luxurious, and always a favorite of campers. Be sure to have some bread on hand because you will want to swipe up every last bit!

Serves 6-8

Fettuccine Alfredo
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  • 1/3 cup butter
  • 6 oz cream cheese
  • 1 tsp garlic powder
  • 1 cup milk
  • 1 cup heavy cream
  • 6-8 oz grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lb fettuccine noodles
  • Optional: 2 cups broccoli florets


  1. Melt butter in a medium, non-stick saucepan over medium heat.
  2. While butter is melting, boil water in a large stock pan for your noodles. Drop broccoli florets, if using, and blanch for about 3 minutes. Remove from boiling water and add noodles. Cook according to the directions on the package for al dente pasta.
  3. Add cream cheese and garlic powder to the butter, whisk until smooth.
  4. Add milk and cream a little at a time, whisking to smooth out lumps.
  5. Stir in parmesan, salt, and pepper. Add broccoli florets back in.
  6. Remove from heat when sauce reaches desired consistency. Sauce will thicken in about 6-8 minutes.
  7. Toss with hot pasta to serve.