CREAMY FETTUCCINE ALFREDO

PREP TIME: 5 MINS

COOK TIME: 25 MINS

TOTAL TIME: 30 MINS

Fettuccine Alfredo was one of my favorite dishes to order at any restaurant we went to as a child! It was one of the first dishes I learned how to make and although it is not traditional, it’s still delicious. If you only have 30 minutes to make a dinner everyone will love, this pasta is IT.

INGREDIENTS

• 1/2 cup unsalted butter
• 1 tablespoon fresh garlic minced
• 2 cups heavy cream
• 1 1/2 teaspoon Italian seasoning
• 1/2 to 3/4 teaspoon salt to taste
• 1/2 to 3/4 teaspoon black pepper to taste
• dash of nutmeg
• 1 1/2 cup parmesan freshly grated
• 2 tablespoons cream cheese
• 2 tablespoons fresh parsley finely chopped
• 12 ounces fettuccine pasta
• salt to boil pasta

INSTRUCTIONS

1. Cook pasta according to package directions in salted water. I like to cook it a minute past al dente.
2. In a saucepan over medium heat, melt down the butter with the garlic. Saute for a minute or two.
3. Add the heavy cream, Italian seasoning, salt, black pepper, and nutmeg. Whisk together and bring to a simmer for 5 to 6 minutes to reduce and thicken.
4. Add the parmesan and cream cheese. Whisk again until the sauce is smooth and thick.
5. Once the pasta is cooked to perfection, add it to the sauce along with the chopped parsley. Mix it all together very well.
6. Serve warm with more parsley and parmesan on top!

TIPS & NOTES

• If your pasta is done before the sauce is ready, DO NOT coat it in olive oil to prevent it from sticking. Try to time it right so you can transfer the pasta directly from the pot to the saucepan. I like to keep my sauce over very low heat until the pasta is done cooking if my timing is not matching up.
• To have a thinner sauce, just add some pasta water. BUT if you plan to add pasta water, do not salt it until the end because both parmesan and pasta water are very salty.
• Make sure to grate your own parmesan! Do not use the pre-grated kind or powdered one. It won’t melt properly.

PREP TIME: 5 MINS

COOK TIME: 25 MINS

TOTAL TIME: 30 MINS

Fettuccine Alfredo was one of my favorite dishes to order at any restaurant we went to as a child! It was one of the first dishes I learned how to make and although it is not traditional, it’s still delicious. If you only have 30 minutes to make a dinner everyone will love, this pasta is IT.

INGREDIENTS

• 1/2 cup unsalted butter
• 1 tablespoon fresh garlic minced
• 2 cups heavy cream
• 1 1/2 teaspoon Italian seasoning
• 1/2 to 3/4 teaspoon salt to taste
• 1/2 to 3/4 teaspoon black pepper to taste
• dash of nutmeg
• 1 1/2 cup parmesan freshly grated
• 2 tablespoons cream cheese
• 2 tablespoons fresh parsley finely chopped
• 12 ounces fettuccine pasta
• salt to boil pasta

INSTRUCTIONS

1. Cook pasta according to package directions in salted water. I like to cook it a minute past al dente.
2. In a saucepan over medium heat, melt down the butter with the garlic. Saute for a minute or two.
3. Add the heavy cream, Italian seasoning, salt, black pepper, and nutmeg. Whisk together and bring to a simmer for 5 to 6 minutes to reduce and thicken.
4. Add the parmesan and cream cheese. Whisk again until the sauce is smooth and thick.
5. Once the pasta is cooked to perfection, add it to the sauce along with the chopped parsley. Mix it all together very well.
6. Serve warm with more parsley and parmesan on top!

TIPS & NOTES

• If your pasta is done before the sauce is ready, DO NOT coat it in olive oil to prevent it from sticking. Try to time it right so you can transfer the pasta directly from the pot to the saucepan. I like to keep my sauce over very low heat until the pasta is done cooking if my timing is not matching up.
• To have a thinner sauce, just add some pasta water. BUT if you plan to add pasta water, do not salt it until the end because both parmesan and pasta water are very salty.
• Make sure to grate your own parmesan! Do not use the pre-grated kind or powdered one. It won’t melt properly.