Fettuccine Alfredo
By: Gigi Howe
Total time: 10 – 15
I love this recipe. I just made it this week; quick and easy to prepare and tastes amazing. Yes, it not exactly a “lite” recipe but this is a recipe that will impress!
This recipe is from my friend, Barbara. She and I were both raised in Italian households. Growing up in my house, if we had pasta, 99% of the time it would be with a tomato sauce. A few years ago, someone asked me for an Alfredo sauce recipe. I had never made an Alfredo sauce so I hunted through my cookbooks to find a recipe. I tried a few but they weren’t thrilling. Then Barbara gave me her recipe and the hunt was over. 🙂
Here’s the recipe, its simple and delicious. Make your sauce while the Fettuccine is boiling. If you try it, you will love it.
Fettuccine Alfredo
Ingredients:
– 8 tablespoons of butter (1 stick)
– 2 cloves of garlic minced or 1 scallion chopped
– 1 1/2 cups heavy cream – I have used half & half
– 1/2 – 3/4 cup Parmesan cheese (freshly grated would be the best)
– 1 lb of Fettuccine
Directions:
1. Cook the Fettuccine as directed on the box.
2. Melt butter and add the garlic or scallion. Saute until soft, you don’t want it to turn brown.
3. Add cream, let it warm up then add the parmesan cheese. Once you add the cheese, you will want to stir constantly until the sauce thickens. If the sauce does not get thick enough, add more cheese.
4. Pour over pasta and enjoy!
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