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The Blue and White

The Blue and White

Drilling dining: Creamy fettuccine alfredo

Samantha Benavides
Serve and enjoy!

Looking to whip up something quick for dinner? This is the right recipe!

Gather all of your supplies. (Samantha Benavides)

Yields: 3

Prep Time: 10 minutes 

Cook Time: 23 minutes

Total Time: 33 minutes


  • 1 lb fettuccine noodles

    Drain the noodles while the butter melts. (Samantha Benavides)
  • 16-ounce traditional alfredo sauce
  • Half a tablespoon of salted butter
  • 1 teaspoon of olive oil
  • 1 teaspoon salt

Cooking Directions:

To start, set your stove burners to medium heat. Fill up a medium-sized pot with water, and bring to a boil for 5 minutes. 

While the water is boiling, pour the oil and salt, then break the noodles in half and set them into the pot.

Next, let the noodles soften, stir the pot for 2 minutes. Cut a noodle in half to

Melt the butter in the pot while the noodles drain. (Samantha Benavides)

make sure it’s not hard; if they are ready to strain once they have reached the desired softness. Put the noodles into the strainer, and let the water drain. 

While the noodles are draining, set your stove burners to low heat. Place half a tablespoon of butter in the pot, and let it melt. Put your softened noodles back in the pot, and pour in the alfredo sauce. Mix the sauce in thoroughly.

Optional: To add more vitamins and protein, cooked chicken breast and/or broccoli florets can be added as well.

Top a plate of the saucy noodles off with parmesan cheese and bon appetit!

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About the Contributor
Samantha Benavides
Samantha Benavides, Staff Writer
Samantha Benavides is a writer for “The Blue & White.” She loves to photograph events at Bakersfield High School when she has the chance. When she is out of school, she likes to go shopping, drink Starbucks, cook, and travel. Benavides’s two goals at the moment are to pass sophomore year with good grades and to be more outgoing. She plans on becoming a better writer and learning more throughout the year.

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