Tag Archives: alfredo

Fettucini Alfredo


Okay, this recipe is easy.  Eeeeeasy.  Easy enough I feel silly writing it up as a recipe.  (But on the other hand, it’s a favorite that we tend to have fairly often.  That’s my story and I’m sticking to it.)  Also, when we do pasta, we tend to do pasta.  You’ll want to reduce the amount of cream/cheese/noodles if this is intended to be a side dish.)

1 tbsp butter

1 large clove garlic (clove, not head :)) minced

1 pint heavy cream (whipping cream is also fine — not whipped, however.  Cream should be in a pre-whipped state.)

1 package grated/shredded parmesan.  (the green canister won’t work here.  we use the store-brand pre-shredded bags that say 2 1/2 cups on the front)

Fettucini.  We use the refrigerator section “fresh pasta” Butoni or whatever it’s called.  Two packages = main course meal for 3 with leftovers.  The boxed dried stuff is also perfectly fine, measure how much you want and cook according to the package directions.

Salt, Pepper, Parsley, Italian Seasoning, Nutmeg

In a large pot, set water to boiling.

In a medium/large skillet over medium heat, melt the butter and add the garlic.  Cook until you start smelling roasted garlic, then add a small pinch of salt, a shake of black pepper, parsley, and itialian seasoning.

Once the butter is melted and you smell the herbs and garlic, add the cream and begin to stir.  You want the cream well combined with the butter mixture, but you don’t need to try and make whipped cream.

When the cream is almost to a simmer, begin adding cheese.  I usually add a handful of parmesan at a time (in my hand, somewhere between 1/2 and 1 cup.)  When the cheese is added switch to a wisk and stir constantly.  As the cheese melts in, add more cheese until it feels like you can’t add anymore.  The sauce should have gone to a smooth beigy alfredo color, and feel a lot thicker.

Sauce can sit over low heat until you’re ready for it, as long as you make a note to stir it pretty frequently to prevent scalding/burning.

Once the water is boiling for the pasta, toss in a handful of salt.  (No, I’m not exaggerating by much.  Our pasta pot is usually 2/3 filled with water, and probably 1/4 cup of salt is added.)  Add the salt after the water has started boiling so it doesn’t crystalize to the bottom of your pot.  Then add the pasta and cook as much as the pasta requires.

Once the pasta is cooked, drain it and return it to the pot.  Then sprinkle one shake of nutmeg into the sauce before giving it one final stir and adding it to the pasta.  Mix and nom.