Fettuccine Alfredo

by Debra Wyatt
(last updated December 5, 2014)

1

This is a good basic recipe for Fettuccine Alfredo. It is fairly easy to make and still has great flavor. If you want to add chicken, shrimp or vegetable you can. You will find that you are eating home a lot more, and saving more money.

Ingredients needed for this recipe:

  • 1 pound fettuccine
  • 1/2 cup butter
  • 1 teaspoon garlic powder (or 2 cloves garlic, chopped)
  • 1 pint heavy whipping cream
  • 1 1/2 cups parmesan cheese, freshly grated
  • 1/2 teaspoon black pepper
  • pinch of salt (salt to taste)
  • dash cayenne pepper
  • fresh parsley, chopped

Bring a pot of four quarts of water to a boil. After the water has reached a boil add one teaspoon of salt.

Add your favorite brand of fettuccine; follow the directions on the back of the box. If for some reason the box with the directions is gone, then cook the fettuccine in the boiling water for ten to twelve minutes. Do not place a cover over the boiling water. After the fettuccine pasta is finished cooking, drain the water, and stir in the olive oil. Coat the pasta evenly. The olive oil will keep the pasta from sticking. Cover the pasta and set aside.

While the water is boiling now is a good time to grate the parmesan cheese, and to chop the parsley, so that it will be ready when you need it later on.

Using a large skillet, melt the butter over low heat. Once the butter is melted turn the heat to medium, add the chopped garlic and saute for one minute.

Return the heat to low. If not using the chopped garlic then add the whipping cream, garlic powder and cayenne pepper. Let the mixture simmer for twenty to thirty minutes. Keep stirring until the mixture thickens. Once the mixture has thickened add just a pinch of salt, (some people like more salt so you can season to taste).

Once the mixture has thickened then remove the skillet from the stove while you stir in the freshly grated parmesan cheese. Place the skillet back on to the stove. Melt the cheese over medium heat stirring constantly along with the dash of cayenne pepper. Be careful at this point the cheese sauce can scorch fairly easy. This should take only three to four minutes.

At this point there are two ways that you can serve the sauce.

One of the ways is to warm up the noodles and serve the sauce over the hot pasta. Or, the second is to stir the pasta into the cheese sauce. After a minute or two the pasta will be hot.

Either way is correct, it is just a personal choice. However, don't forget to place the parsley on top of the sauce.

Author Bio

Debra Wyatt

Deb has a communications degree and applies her talents to her position as Marketing Specialist at Sharon Parq Associates. In her spare time she spends time with her children and grandchildren and devotes time to her church. ...

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What is 6 - 0?

2014-06-09 13:39:28

Chef Charles

Cook the pasta just past al dente.
While pasta is cooking melt the butter, add the heavy cream. Bring just to a simmer.
Drain pasta and add to the butter /cream mixture. Toss well together. Toss in the cheese (I use no more than a cup).

Stir in about 1/4 teaspoon freshly ground nutmeg, and a few turns of fresh ground black pepper.

Serve pipping hot in a warmed pasta bowl with fresh from the oven Italian bread.

NO GARLIC.. NO CAYENNE. PARSLEY IF YOU MUST.


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