Fettuccine All'alfredo
photo by CookingONTheSide
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 29.57 ml butter
- 118.29 ml heavy cream
- 78.90 ml freshly grated parmesan cheese, plus extra to serve
- 170.09 g fresh fettuccine or 85.04 g dry fettuccine pasta
directions
- Melt butter in a large pan. Add the cream and bring it to a boil. Simmer for 5 minutes, stirring constantly, then add the Parmesan cheese, with salt and freshly ground black pepper to taste, and turn off the heat under the pan.
- Bring a large pan of salted water to a boil. Drop in the pasta all at once and quickly bring the water back to a boil, stirring occasionally. Cook the pasta for 2-3 minutes, or according to the instructions on the packet. Drain well.
- Turn on the heat under the pan of cream to low, add the cooked pasta all at once, and toss until it is thoroughly coated in the sauce. Taste the sauce for seasoning. Serve immediately, with extra grated Parmesan cheese at the table.
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Reviews
-
I made alfredo sauce years ago but used salted butter and it tasted like we were eating spoonfuls of salt. Wanted to give this recipe a try but used unsalted butter and it was very good. Rich and delicious side dish to grilled chicken breast and broccoli. Made for the 2014 Culinary Quest - Family Picks.
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Hi - You tried some of my recipes during the adoption and just wanted to check out some of your recipes. I have a bunch I want to try, but this one was the first one I made. This is was fantastic! I had to substitute a concoction of 2% Milk and cream cheese for the Heavy Cream, and it was still delish! Can't wait to try more of your recipes.
see 6 more reviews
Tweaks
-
Hi - You tried some of my recipes during the adoption and just wanted to check out some of your recipes. I have a bunch I want to try, but this one was the first one I made. This is was fantastic! I had to substitute a concoction of 2% Milk and cream cheese for the Heavy Cream, and it was still delish! Can't wait to try more of your recipes.
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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