pecorino romano cheese

Fettucine alfredo is a dish that can be caloric lead balloon but this version is easy, ready in 20 minutes, your family will love it, and no one will miss the empty calories. Rather than multiple sticks of butter, eggs, and heavy cream, there’s only one stick of butter and I used Silk Unsweetened Cashewmilk. The recipe halves easily but I make it as written and freeze leftovers in single-serve portions and can pull them out and re-heat at a moment’s notice for impromptu school lunches or planned-leftover-dinners.

Easy 20-Minute Lighter Fettucine Alfredo

fettucine noodles,

unsalted butter (1 stick)

cup Silk Unsweetened Cashewmilk

salt,

pepper,

garlic powder

cheese

Cook pasta according to package directions, drain while...

Cook pasta according to package directions, drain while reserving a small bit of pasta cooking liquid; set pasta and liquid aside.

To a large skillet, add the butter, milk,...

To a large skillet, add the butter, milk, and heat over medium-low heat to melt while whisking.

Add the salt, pepper, garlic powder, and whisk...

Add the salt, pepper, garlic powder, and whisk to incorporate.

Turn the heat to low, add the cheese, and...

Turn the heat to low, add the cheese, and whisk until melted. Note that parmesan cheese isn’t an ‘easy-melting’ cheese and it’s okay to see tiny clumps.

Add the pasta and stir to evenly coat....

Add the pasta and stir to evenly coat. If necessary add a splash of the reserved pasta cooking water to help coat noodles for easier stirring into the cheese sauce. I haven’t needed to do this, but it’s an option in case.

Serve immediately. Recipe is best warm and fresh,...

Serve immediately. Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.

Discover how to make authentic Italian Spaghetti Carbonara with just 5 ingredients. Enjoy this creamy, rich, and satisfying dish in just30 minutes

Bacon Carbonara

spaghetti

guanciale (or pancetta

eggs

Pecorino Romano cheese (freshly grated)

black pepper (to taste)

Cook the spaghetti in a large pot of boiling salted water until al dente.

Meanwhile, cut the guanciale into small pieces and fry in a hot pan until crispy.

In a separate bowl, beat the eggs and mix with the cheese and a generous amount of black pepper.

Drain the pasta, reserving some of the pasta water.

Immediately toss the hot pasta with the cooked guanciale, then add the egg mixture and mix quickly. The heat of the pasta will cook the egg slightly and form a creamy sauce. If needed, add a bit of the reserved pasta water.

Top 2 pecorino romano cheese recipes from across the web

The most viewed pecorino romano cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy 20-Minute Lighter Fettucine Al...

Bacon Carbonara

Top 2 pecorino romano cheese recipes from across the web

The most viewed pecorino romano cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy 20-Minute Lighter Fettucine Al...

Bacon Carbonara

The most viewed pecorino romano cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine