The Best Fettuccine Alfredo Recipe
Easy fettuccine Alfredo is the perfect comfort food for a weeknight dinner and on the table in just 15 minutes!
Servings: 6 servings
Cost: $5
Equipment
- 1 stockpot
Ingredients
- 8 ounce Fettuccine Egg Pasta
- 8 tablespoons salted butter
- 1 cup heavy cream
- 1 cup half and half
- juice and zest of 1 lemon
- 2 cups freshly grated parmesan cheese
- 1/8 teaspoon nutmeg
- kosher salt and fresh ground pepper to taste
- Fresh chopped parsley if desired
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions, just until al dente. (Pasta will continue to cook when added to the sauce.)
- In a large saucepan, melt the butter over medium heat.
- Whisk in the cream and half and half. Heat the cream just to a simmer. Turn the heat off and whisk in the lemon juice and zest.
- Add 1 1/2 cups of cheese and stir until smooth. Stir in the nutmeg. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce and the remaining cheese. Toss to coat until the sauce begins to thicken.
- Sprinkle with fresh parsley, if desired. Serve immediately.
Video
Notes
Sauce can be made up to 24 hours in advance. Store in an airtight container in the refrigerator.
Heat the sauce slowly over low heat stirring frequently to avoid separation.
Heat the sauce slowly over low heat stirring frequently to avoid separation.
Nutrition
Serving: 0g | Calories: 598kcal | Carbohydrates: 31g | Protein: 20g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 697mg | Potassium: 218mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1476IU | Vitamin C: 1mg | Calcium: 482mg | Iron: 1mg