Name: Fettuccine Alfredo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound fettuccine pasta; 4 tablespoons butter; 1 tablespoon minced garlic; 2 tablespoons all-purpose flour; 1 cup heavy cream; 1 cup milk; 1/2 cup grated pecorino romano cheese; 1 tablespoon fresh chopped parsley; 1/4 teaspoon black pepper

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Fettuccine pasta tossed with a creamy alfredo sauce made with butter, garlic, cream and grated Pecorino Romano cheese is a tasty, quick weeknight meal.

Our girls love Fettuccine Alfredo, yet I rarely make it at home. Let's face it, pasta ensconced in butter and cream is not something we tend to eat often.

I was looking back at some old recipes and realized that I never posted my recipe for this dish. I did post this lightened up version with chicken and it still remains one of our favorites.

My family loves this recipe because it's so tasty and every now and then it's ok to splurge right?

How do you make Fettuccine Alfredo?

For this recipe you'll need fettuccine pasta, butter, garlic, all purpose flour, heavy cream, milk, parsley and grated Pecorino Romano cheese.

You can also use all heavy cream, all milk, half and half or a combination; it's up to you how heavy you like the cream sauce.

Start by bringing a large pot of water to a boil; then cook pasta according to package directions. While the pasta is cooking you can make the alfredo sauce.

Melt the butter in a medium saucepan over medium heat; then add minced garlic. Stir for about 1 minute; then add the flour and whisk to form a roux; which will help to thicken the sauce.

Next, add the milk, heavy cream, cheese and parsley. Whisk until the sauce starts to thicken (approximately 5-8 minutes); then remove from the heat and set aside.

When the pasta is cooked, drain the water and place the fettuccine back in the pot along with the prepared alfredo sauce. Toss to coat, place in a pasta serving dish; then top with fresh chopped parsley.

This recipe for Fettuccine Alfredo takes about 30 minutes to make from start to finish and serves 4-6 people. Compliment your meal with a tossed salad and loaf of garlic bread for a quick, tasty weeknight meal. ~Enjoy!

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Fettuccine Alfredo

Carrie's Experimental Kitchen

Fettuccine pasta tossed with a creamy alfredo sauce made with butter, garlic, cream and grated Pecorino Romano cheese is a tasty, quick weeknight meal.

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Entree

Cuisine Italian

Servings

Ingredients

1 pound fettuccine pasta
4 tablespoons butter
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup milk
½ cup grated pecorino romano cheese
1 tablespoon fresh chopped parsley
¼ teaspoon black pepper

Instructions

Start by bringing a large pot of water to a boil; then cook pasta according to package directions. While the pasta is cooking you can make the alfredo sauce.
Melt the butter in a medium saucepan over medium heat; then add minced garlic. Stir for about 1 minute; then add the flour and whisk to form a roux; which will help to thicken the sauce.
Next, add the milk, heavy cream, cheese, parsley and pepper. Whisk until the sauce starts to thicken (approximately 5-8 minutes); then remove from the heat and set aside.
When the pasta is cooked, drain the water and place the fettuccine back in the pot along with the prepared alfredo sauce. Toss to coat, place in a pasta serving dish; then top with fresh chopped parsley.

Notes

*This recipe serves 4 people as a main entree and 6-8 people when served as a side dish.

Nutrition

Calories: 840kcalCarbohydrates: 89gProtein: 24gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 213mgSodium: 304mgPotassium: 458mgFiber: 4gSugar: 7gVitamin A: 1531IUVitamin C: 2mgCalcium: 296mgIron: 3mg

Keyword pasta

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