Fettuccine Alfredo

Fettuccine Alfredo -- Simply Good CookingFettuccine Alfredo is one of the simplest pasta recipes and SO satisfying and delicious! It can be ready to eat on the dinner table in a matter of minutes. You can’t make this complicated even if you tried — it’s just a simple, easy dish to make.

Among the huge variety of pasta dishes you could make tonight, Fettuccine Alfredo is something of a splurge — because of the fat and calories, right?  Fine, but the satisfaction you will get from eating this bowl of deliciousness justifies every single bite. The recipe is simple, extremely fast, and the result is incredible.  Be sure to use fresh ingredients and you’ll get a truly delicious, memorable meal. Enjoy!


Fettuccine Alfredo

1 lb fettuccine, fresh or dry*
1/2 c unsalted butter (1 stick)
pint of heavy cream
2 c freshly grated parmesan cheese
Salt and Pepper to taste


Cooking the Pasta:

  1. Cook the fettuccine according to the directions on the package. This could be anywhere from 3 minutes for fresh pasta, to 12 minutes for commercially-made noodles. Cook the fettuccine only to the al dente stage, letting it be just barely cooked. When pasta cooks too long it takes on too much water and becomes overly soft, losing some of the delicious natural flavor. (Al dente pasta is comparatively lower on the glycemic index than overcooked pasta, so it’s a good idea to watch the pasta carefully while it boils.  A lower glycemic index rating helps keep your blood sugar levels more even, causing fewer spikes and drops.)
  2. Prepare the sauce while the pasta is cooking.


Alfredo Sauce:

  1. Melt the butter in a large saute or shallow pan and add the cream. Bring the sauce to a simmer over medium-low heat, stirring constantly. Continue simmering so the sauce will thicken somewhat, about 3 – 5 minutes. Be careful not to let the sauce get too hot or it will break — the butter and cream will separate. Keep stirring!
  2. When the mixture has thickened, add 1/2 c parmesan cheese and stir well until the cheese melts. Add salt and pepper to taste.
  3. When the fettuccine is properly cooked, strain it through a colander, letting as much of the excess water drip out as necessary.
  4. Pour the noodles right into the pan with the sauce and stir with a spoon or tongs to thoroughly coat the noodles.
  5. Dish the Fettuccine Alfredo into individual serving bowls and top each portion with the remaining 1/2 c parmesan cheese and a twist or 2 of fresh pepper.
  6. Serve and enjoy!


* Options: Fettuccine comes in many forms, not simply the basic egg noodle variety. Try this recipe with spinach or whole wheat pasta, or even try making your own. There’s nothing else like it.

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