A quick and creamy Fettuccine Alfredo made with melted cheese and a rich, smooth sauce that perfectly coats the pasta. Ready in just 20 minutes, this dish is simple, satisfying, and full of flavor.he best!
Cook the fettuccine according to the package directions, making sure to salt the water. While the pasta cooks, prepare the sauce.
12 oz. dry fettuccine noodles
Melt the butter in a small saucepan over medium-low heat.
8 tbsps. unsalted butter
Stir in the garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn it.
1-1/2 tsps. minced garlic
Reduce the heat to low and stir in the heavy cream and cream cheese. Cook for about 5 minutes, or until the cream cheese is fully melted and the sauce is smooth.
2 cups heavy cream, 3 tbsps. cream cheese
Add the Parmesan and Romano cheeses, stirring until melted and smooth, about 5 minutes.
1/2 cup freshly grated Parmesan cheese, 1/2 cup freshly grated Romano cheese
To serve, toss the cooked noodles with the Alfredo sauce and top with freshly chopped parsley, if desired.
fresh parsley for garnish (optional)
Notes
For optimal outcomes when preparing this fettuccine alfredo, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.