Hands down the easiest and tastiest Fettuccine Alfredo you can make.

Some dishes are classics because you can enjoy them any number of times. This authentic Fettuccine Alfredo is a perfect weeknight dinner!! This recipe is simple: butter, cream, cheese, and a little bit of patience.

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Quick and easy, yet perfectly at ease on a gourmet menu. Make this and everyone will think you are the five-star chef.

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Cooking Difficulty Level
EASY
Under
0
calories
Prep Time
0
minutes
Cook Time
0
minutes
Serves
0
portions
Chicken Fajitas

Ingredients

Use these easily found ingredients.

Ingredients

Main ingredients
1 12 oz. box fettuccine pasta
Salt to taste
1/2 cup butter, unsalted
2 cloves garlic, minced
1 teaspoon all-purpose flour
1 ½ cup heavy whipping cream
½ cup milk
1 cup parmesan cheese, freshly grated
½ cup Romano cheese, freshly grated
Pinch of nutmeg powder
1/8 teaspoon black pepper, freshly crushed
½ teaspoon salt

For Garnishing
1 tablespoon, chopped fresh parsley
1 tablespoon Romano cheese, freshly grated


Step by step instructions

Follow these proven steps to make this your own

Step1- Cook Pasta

On medium heat, in a large saucepot add 6 quarts of water and salt and bring it to a boil. Add pasta and cook for 10 to 15 minutes until it is all Dante (firm to a bite).

Step2- Make the sauce

Heat a large skillet over medium-low heat. Add butter and garlic and sauté. Do not brown the garlic. Add flour and sauté. Immediately add milk, heavy whipping cream, Romano cheese, Parmesan cheese, salt, and pepper. Simmer on really low heat until the sauce thickens. Stir continuously.

Step3- Add Pasta to the sauce

Drain the water and add pasta to the sauce and coat well.

Step4- Serve

Put the pasta on a serving dish. Sprinkle with fresh parsley and freshly grated Romano cheese. Serve hot.

 
 
“This recipe is simple: butter, cream, cheese, and a little bit of patience—everyone will think you are a five-star chef.. ..”from the chefs @ SizzlingPots

Tip

Do not overcook your sauce or it will curdle. Simmer on really low heat.

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