fettuccine alfredo recipe

This lightened-up fettuccine Alfredo recipe is simple, elegant, and comforting. The sauce is a creamy, rich blend of Parmesan cheese, lemon juice, butter, and a secret ingredient - cauliflower!

Fettuccine Alfredo

cauliflower florets ((1 small cauliflower))

Parmesan cheese (more

olive oil

garlic

Dijon mustard

unsalted butter

lemon juice

sea salt

black pepper

fettuccine pasta

pasta cooking water

fresh parsley

Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.

Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.

Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.

Sprinkle with parsley and season to taste. Serve with grated cheese on the side.

With temperatures getting cooler, I am feeling the need for a warm bowl of pasta. This simple and classic, 4 ingredient Fettuccine Alfredo is just what the doctor ordered.

4 Ingredient Fettuccine Alfredo 

lb of the best Italian 100 % durum wheat semolina fettuccine

heavy cream

T butter

Salt

c Parmigiano-Reggiano

pepper

A tiny shaving of nutmeg, which is optional

Boil pasta in well salted water, according to directions. Please only cook this al dente! No mushy pasta! Drain well but please do not rinse!

In a large pot that can accommodate all the pasta, put in 2/3 c of the cream and all the butter and simmer over medium heat for less than 1 minute, until the butter and cream have slightly thickened. Set aside.

When pasta is cooked, add it to pot with butter and cream. Turn the burner to low and toss the fettuccine, coating the pasta with the sauce. Add the rest of the cream, all the cheese, 1/2 t salt,  4-6 grinds of black pepper and nutmeg if you want. Toss briefly and serve with more grated cheese.

Abbe, save us a bowl. Well maybe 2. Do you know what today is? Join us on instagram to join in on the Noodles Without Borders fun. Classic and delicious recipe. Nice clicks too.

Mmmmm......can never resist this classic pasta dish!! I think Fall temps will actually arrive this week!! xo

This EASY Fettuccine Alfredo recipe is warm, creamy, and absolutely delicious! Made with simple pantry ingredients, it only takes 20 minutes to make!

fettuccine noodles

butter

Tablespoon all-purpose flour

garlic (, minced)

milk

parmesan cheese (see note*)

Italian seasoning

Salt and pepper (,

Tablespoon fresh chopped parsley (, optional)

Shred cheese and set aside to allow it to come to room temperature.

Add fettuccine noodles to a large pot of salted, boiling water. Cook according to time on package, until al dente.

Meanwhile, melt butter in a large skillet over medium heat. Add flour and stir for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer.

Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.

Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine.

Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).

Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.

https://content.jwplatform.com/videos/xRRbuZUh.mp4

This EASY Fettuccine Alfredo recipe is warm, creamy, and absolutely delicious! Made with simple pantry ingredients, it only takes 15 minutes to make!

Rich and creamy Fettuccine Alfredo is one of the easiest pasta dishes to make. Fettuccine pasta is tossed and mixed in a rich Alfredo sauce made with fresh cream, vegetarian parmesan cheese, butter and seasonings.

Fettuccine Alfredo Recipe | Alfredo Pasta

fettuccine (- ½ pound)

water

salt (or add as required)

Butter

garlic (- finely chopped)

whipping cream

parmesan cheese (- 50 grams, vegetarian)

black pepper (or add as required)

nutmeg

salt (as required)

parmesan cheese (- grated, vegetarian)

parsley leaves

In a deep pan or a sauce pan add water and salt. Stir.

Place saucepan on stovetop and bring the water to a boil on high heat.

Once the water comes to a boil, add the fettuccine pasta or other pasta of choice. Use a spoon to push the fettuccine down into the boiling water as they soften, until fully submerged.

Cook pasta according to package instructions or until the al dente. That means cooked through but with a slight bite. Boil fettuccine on medium to high heat.

Drain the water, making sure to save and set aside about a ½ cup of the cooked pasta water. You might want to use a bit to thin out the alfredo sauce.

Cooking Fettuccine

Meanwhile when the pasta is cooking, begin to make the alfredo sauce. In a large, deep skillet melt salted or unsalted butter on low heat. If using salted butter you’ll want to add less salt to finish the dish.

Once the butter has melted, add chopped garlic. Sauté for a few seconds until the raw aroma of garlic goes away. There is no need to brown the garlic.

Add the whipping cream. Mix well with a wired whisk. Bring the cream to a gentle boil on low heat.

With a whisk continuously stir as you bring the cream mixture to a low simmer on a low heat. Keep an eye on the cream to ensure it does not get burnt or brown.

Once the cream begins to gently boil, further simmer for 1 to 2 minutes on low heat, until the cream thickens a bit.

Add grated vegetarian parmesan cheese to the cream and mix well.

Making Alfredo Sauce

Add the cooked and drained pasta to the prepared alfredo sauce in the pan

With the help of tongs thoroughly mix the pasta and sauce together, so that every pasta is coated in the creamy Alfredo.

Continue to cook the fettuccine alfredo on low heat for another minute or two, stirring frequently to keep the pasta from sticking or clumping together. If the sauce becomes too thick, add a bit of the reserved pasta water, and stir to combine.

Taste the dish, and season with salt as needed and crushed black pepper. I also recommend adding a dash of freshly grated nutmeg.

Mix again, and turn off the heat.

Making Fettuccine Alfredo

Serve the pasta hot. Garnish fettuccine alfredo with grated vegetarian parmesan cheese and chopped parsley or soft fresh herb of your choice.

Store any leftovers in an airtight container for 1 to 2 days in the refrigerator. While reheating, add a bit of water or milk to thin the consistency slightly.

Serving and Storing Suggestions

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