Wednesday, February 16, 2011

Fettuccine Alfredo

This pasta has got to be one of my favorites, although it's also one that I try to stay away from.  It's usually loaded with cream and butter...a full-fat kind of meal.  Sometimes though, nothing else will satisfy but a big bowl of creamy pasta!  I tried to tweak things a little to make it somewhat of a "lighter" version.  From start to finish, it's probably a 15 minute meal.

Fettuccine Alfredo {my version}


  • 1 lb. dried fettuccine noodles {I used linguine, because it's what I had on hand}
  • 3/4 cup heavy cream {you could also use milk, it just won't be as thick}
  • 6 Tbsp. unsalted butter
  • 1 1/2 cup freshly grated parmigiano reggiano cheese
  • salt and pepper to taste
  • 1 tsp. lemon zest
  • fresh parsley, chopped
  Bring water to boil in a large pot.  Add salt and noodles and cook according to package directions.  While noodles are cooking, melt butter in a large saucepan over medium-low heat.  Add cream and stir until sauce begins to thicken {about 3-5 minutes}.  You may need to lower heat so the sauce doesn't burn.  Add 1 cup of the parmigiano reggiano cheese and stir to incorporate.  Turn heat to low and add salt and pepper to taste.  
Once noodles are done, use tongs and lift noodles from the pot directly into the pan with the sauce.  The pasta water will actually help the sauce come together in the end, so don't worry about the noodles being too wet.  Stir noodles to combine and turn off heat.  Add lemon zest and the 1/2 cup of cheese.  Stir to combine.  Heap the pasta into a bowl and sprinkle with the fresh parsley.  Mange!

fresh cream, cheese, and butter

first the butter goes in...try not to burn it like I did!

Next the cream

Once the cream has thickened, add the cheese

This is when I start dipping the spoon in for a taste

Add the hot pasta straight from the pot


  1. Think you should bring some of this my way;)

  2. you got it girl! Are you ready for meals? I'm anxious to get some more Stella time :)



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