Fettuccine Alfredo

by Renee on October 18, 2012

Fettuccini Alfredo

Creamy pasta dishes are an occasional indulgence. Butter, cream, and cheese are not exactly light fare. It is full of carbs too. It is all okay in moderation though. I will make fettuccine alfredo when I want to splurge. Then I go extra healthy and light for a couple of days to balance it all out.

There is another reason I make this dish. I enjoy pasta and would make spaghetti and meat sauce at least once a month. The tomato sauce was not agreeing with my husband. It was giving him heartburn and so it fell out of my dinner rotation. I have been looking for non-tomato pasta recipes ever since. That’s okay because it is giving me the opportunity to try new things.

Making fettuccine alfredo at home is quick to do. The longest part is waiting for the big pot of water to boil. The sauce is made while the pasta cooks. You toss it all together at the end. Keep that pasta water until you are totally done. I could not believe how quick the pasta absorbs the sauce. One second it is creamy and the next it is dry. A little of the water gets it back like it should be.

How often do you make creamy pasta dishes? I make them more in the fall and winter. It is more of a cool season food for me. Amazing how the weather can change cravings. One cold snap and I’m cooking up some fettuccine alfredo.

Fettuccine Alfredo

Fettuccine Alfredo

  • 8 ounces dry fettuccine pasta
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy whipping cream
  • Pinch of nutmeg
  • Fresh cracked pepper
  • 2/3 cup grated Parmesan cheese, plus more for garnish

Bring a large pot of water to a boil. Add salt (about 1 to 2 tablespoons), stir, and bring back to a boil. Add the fettuccine and cook according to package instructions. Prepare the sauce while the pasta is cooking.

In a large skillet, melt the butter over medium heat. Add the cream to the melted butter and stir to combine. Turn the heat to low.

Add the cooked (al dente) fettuccine to the pan directly from the water. Do not drain. Reserve the pasta cooking water.

Increase the heat to medium and toss the pasta to coat it with the sauce. Add half of the cheese and toss. Add a ladel or a couple of spoonfuls of pasta water and toss. Add the rest of the cheese and toss. Add more pasta water as needed. The sauce may seem soupy at first. The pasta will absorb it quickly and can easily become dry. Add and stir in more pasta water and it will become creamy again.

Serve with additional Parmesan cheese as a garnish.

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Recipe adapted from Simply Recipes.

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{ 7 comments… read them below or add one }

Kayle (The Cooking Actress) October 18, 2012 at 7:32 am

That looks like some classic, comforting, absolutely perfect fettuccine alfredo!!


amy @ fearless homemaker October 18, 2012 at 9:28 am

I loooove pasta dishes in any form so this one sounds wonderful to me. Believe it or not, i don’t think i’ve ever made fettuccine alfredo at home! Must change that ASAP. =)


Jen @ Juanita's Cocina October 18, 2012 at 10:01 am

I want this for breakfast. :D


Renee October 19, 2012 at 9:42 am

No one said you cannot eat pasta for breakfast. Go for it!


Susan October 18, 2012 at 1:17 pm

This looks so comforting and delicious, I could eat an entire bowl of it!


Anita at Hungry Couple October 19, 2012 at 12:03 am

Oh, my, I’m drooling already. I learned to love pasta long, long ago through fettuccine Alfredo. Sigh… :)


Renee October 19, 2012 at 9:40 am

I can relate…except my pasta love started with spaghetti and went from there.


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