Fettuccine Alfredo

The smoothest Fettuccine Alfredo you'll ever taste. As the cheese melts into the liquid and coats the pasta, you'll understand why the most basic of pasta recipes is truly one of the best!

Course Main Course

Cuisine Italian

Keyword Fettuccine Alfredo

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 639kcal

Author Cathy Pollak

Ingredients

12 oz dry fettuccine noodles
8 tbsps unsalted butter
1-1/2 tsps minced garlic
2 cups heavy cream
3 tbsps cream cheese
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
1 tsp finely ground sea salt
1 tsp ground black pepper
fresh parsley for garnish (optional)

Instructions

Cook fettuccine according to package directions. (Make sure to salt the water) As the pasta is cooking, prepare the sauce.
Melt butter in a small saucepan over medium-low heat.
Stir in garlic and sauté for about 1 minute or until fragrant. Do not burn.
Reduce heat to low; stir in heavy cream and cream cheese. Heat until cream cheese is melted and smooth, about 5 minutes.
Add in Parmesan and Romano cheeses, stir until melted and smooth, about 5minutes.
Stir in salt and black pepper.
To serve, combine cooked noodles and Alfredo sauce and top with freshly chopped parsley if desired.

Nutrition