Finlay's Fresh Fettucini Alfredo
"Fettucini pasta in a creamy Alfredo sauce. I've adapted this recipe from a couple of different ones, please give me any feedback."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1⁄2 cup butter (melted)
- 1 teaspoon garlic
- 2 cups heavy cream
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1 1⁄2 cups parmesan cheese
- 1 lb fresh fettuccine
- parsley (optional for flavor)
directions
- heat butter over sauce pan on low until completely melted.
- slowly add in garlic and stir into butter along with the heavy cream.
- add in the black and white pepper and turn your stove up to medium.
- slowly let the sauce thicken while gradually starting to mix in the parmesan.
- after the sauce has fully thickened and been stirred well, add a touch of parsley to your Alfredo sauce for flavor.
- immediately serve over fresh Fettucini pasta and be ready to want more.
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Reviews
-
Beautiful! Thank you for posting. Love it. -
Loved it- I used 18% table cream, and added black pepper only, as well as parsley flakes. Had a great consistency, and wonderful flavor. I served ours with whole wheat spaghetti noodles boiled with sliced carrots, cauliflower, and asparagus. Yum!
-
I made this tonight for dinner, and it was fantastic. Wouldn't change a thing...it was not too thick either (if so, it was likely cooked on too high a heat for too long and a little water or milk could be added). I'll be using this as my alfredo recipe from now on. Thank you! -
My family LOVED this - it's a keeper! Just a note though, when I added that last 1/2 cup of parmesan, the whole sauce seized up and got really thick, I had to 'spread' it onto the noodles, like butter.
