Fettuccine Alfredo

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Thick, creamy, cheesy and indulgent, this is everything you love about Fettuccine Alfredo.

Thick, creamy, cheesy and indulgent, this is everything you love about fettuccine Alfredo.

Today’s recipe is for American-Style Fettucine Alfredo. What’s this? It turns out that the dish you know and love probably isn’t the same as the one that was invented in Rome. Compared to the Italian version, the Alfredo sauce is thicker, richer and creamier. But honestly, that’s okay with me. Because it’s also delicious!

And this recipe—it delivers. The sauce is almost a béchamel-based cheese sauce, but it’s made with both milk and cream (although you could substitute half and half for both). It has a bit of garlic and a hint of nutmeg. And it gets its full flavor from using both Parmesan and Pecorino cheese.

You can vary the recipe by topping the pasta with a sprinkle of parsley, some halved cherry tomatoes, or by tossing in some asparagus or broccoli florets (add them to the boiling pasta for the last few minutes of cooking time).

No matter how you serve it, it’s both easy and extravagant. Don’t you love it when things work out that way?

Christine :)

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Fettuccine Alfredo


  • Author: Allie McDonald
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4

Description

Thick, creamy, cheesy and indulgent, this is everything you love about Fettuccine Alfredo.

Ingredients

  • 4 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 2 Tbsp. all-purpose flour
  • 3/4 cup milk
  • 3/4 cup heavy whipping cream
  • 1 oz. grated Parmesan cheese (about 1/2 c.), plus more for serving
  • 1 oz. grated Pecorino cheese (about 1/2 c.)
  • 1/43/4 tsp. salt
  • 1/43/4 tsp. pepper
  • 1/8 tsp. nutmeg (optional)
  • 12 oz. uncooked fettuccine

Instructions

  1. In a large saucepan over medium heat, melt the butter.
  2. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
  3. Whisk in the flour. Slowly whisk in the milk and cream. Bring to a simmer.
  4. Remove from the heat and add the cheeses, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the nutmeg (if using). Stir until smooth, then cover and set aside.
  5. Cook the fettuccine according to package directions. Drain, then transfer the pasta to the saucepan, tossing it in the sauce. Add more salt and pepper to taste.
  6. Serve with additional Parmesan on the side.