Fettuccine Alfredo

I love a bowl of fettucine alfredo! Especially if I am NOT paying ten dollars a bowl for it. When I say this recipe is easy, I am not kidding. This recipe has 4 or 5 ingredients and we made it in about 20 minutes. If you are just learning how to cook or maybe just aren’t too confident in the kitchen, this Fettuccine Alfredo is the dinner for you! I found this recipe at Pioneer Woman’s website. It is delicious and can easily be adapted to be served with blackened chicken, steamed broccoli or you could squeeze in a salad on the side and get knee-deep in some cheesy alfredo sauce!

Enjoy!

TIPS: This recipe asks you to add salt and pepper to taste, taste the cream as you add the salt, after you incorporate the sauce with the pasta you may need to adjust the salt to suit your taste. Also, this recipe asks for 2 cups of grated cheese. It is crucial for this recipe that you use FRESHLY GRATED PARMESAN CHEESE. The cheese out of a can will be very salty and will not translate well in this recipe. Lastly, while pasta is cooking, reserve about 1 cup of the pasta water and set aside. If you have tossed the sauce with the pasta and you think it should be creamier, add pasta water a 1/4 cup at a time until it is at the consistency you desire.

Ingredients
1 pound Fettuccine Noodles
1 stick Butter
1 cup Heavy Cream
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese

Preparation Instructions
Cook pasta according to package directions. (reserve about 1 cup of pasta water, incase you need to thin out the sauce later)
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Garnish with fresh chopped parsley and maybe a little more cheese. 🙂

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